Tandoori Chicken Naan Buns

Zoha Malik

by Zoha Malik

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Rated 5.00 out of 5

283 Comments
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If you enjoy bread and are a fan of Pakistani / Indian flavors like chicken tikka masala or tandoori chicken with naan, you will LOVE these tandoori chicken naan buns! They are made with the softest, fluffiest naan bread, filled with spicy, smoky chicken, and drenched in warm garlic butter. Every bite is heavenly with a beautiful explosion of flavors in your mouth, and these are absolutely perfect for Ramadan and Iftar feasts. And the best part? This recipe is EASY! I am all about simplifying things, and you will find this to be as simple as it gets for such a beautiful dish.

batch of 12 golden soft bread rolls with butter on them
2 hands tearing one naan bun into two halves revealing chicken filling inside

How did I come up with this recipe? Well, I have always been a sucker for warm, soft bread rolls, and am always looking for new ways to innovate them. Being a Pakistani, I also love tandoori chicken with fresh naan. So as I was ideating recipes for Ramadan, it was only logical for me to merge all of that into one with these tandoori chicken naan buns!

If you want to turn this recipe up a notch, try my Tandoori Chicken Star Bread, which turns the same flavors into a showstopper star shaped bread! Looking for a vegetarian version? Check out my Paneer Tikka Naan Buns!

INGREDIENTS

Tandoori (Smoked) Chicken Filling

So, originally, tandoori chicken refers to marinated chicken that is grilled in a “tandoor” or clay oven. It has a smoky flavor and a beautiful char on it. If you have access to tandoori chicken, just buy and shred that! But for this filling, we are simplifying things for the home cook who doesn’t have a clay oven.

Here’s what you will need to make this filling (quantities are given in the recipe card at the end of this post):

an overhead image of different ingredients: boneless cubed chicken, spices, yogurt, tomato, garlic ginger and lemon juice
  • Chicken breast tenderloin (also called chicken tenders), cut into medium sized cubes. I like using tenders as I find them to be most moist than breasts, but you can use any boneless chicken you like
  • Plain, full fat yogurt: Yogurt is incredible for marinating chicken and lends a fresh flavor
  • A pureed tomato: I just blend a tomato in my Nutribullet, but you can also use canned crushed tomato
  • Ginger garlic paste: Use fresh or bottled
  • Lemon juice
  • Spices:
    • Salt
    • Turmeric
    • Red chili powder (kashmiri chili is ideal, but you can also use cayenne)
    • Chili flakes
    • Coriander powder
    • Cumin powder
    • Onion powder
    • Garam masala
    • Optionally, I love to add a little Shan Tikka Masala! It adds a lovely aroma and depth in flavor
  • Fresh coriander (or cilantro)
  • Oil, butter or ghee to cook
  • Optional: Shredded mozzarella cheese. I just like cheese in everything, but you can totally skip this!

The exact quantities are written in the recipe card below!

To get the smoked flavor, you will also need smoking chips or coal! In the US, I find smoking chips easier as they smoke less aggressively (and we don’t want to set off that smoke alarm, if you know you know).

Naan Buns

For the naan dough, you need the most basic pantry ingredients:

  • Warm milk (~110F)
  • Active dry yeast (you can substitute instant yeast)
  • All purpose flour (also called plain flour)
  • Sugar
  • Salt
  • Softened, unsalted butter
  • Plain full-fat yogurt – this is what lends naans their moist, soft texture and slightly tangy flavor!

Great news is, these are eggless (except the egg wash, but you can do that with just milk)! So if you don’t eat eggs or have an allergy, you can use this recipe to create naan buns or plain naans, and fill them with anything you like. Yay!

Garnishing

To bring everything together, you will need:

  • Egg wash: This is just a mixture of egg yolk and milk, brushed onto the buns it lends them a beautiful shiny golden color
  • Sesame seeds: Because they’re added to naans and are yummy
  • Garlic butter: I make this with butter and garlic powder, simple!
  • Freshly chopped cilantro / coriander

You can also serve these buns with chutney (like mint and coriander chutney), but I loved them just as they are.

HOW TO MAKE TANDOORI CHICKEN NAAN BUNS

Now let’s walk through the process. As promised, I will make this very simple for you guys 🙂

1. Marinate the chicken

Combine everything except the oil, coriander and cheese in a large bowl and set aside. See, promised you guys simple!

This will take ~30 minutes, during which you will get started on the naan dough.

mixing spices yogurt tomato and ginger garlic with chicken in a glass bowl
mixing chicken marinade in a glass bowl

2. Prepare the naan dough

The dough is also simple. First mix the yeast with warm milk and let them foam up (usually ~10 minutes), then add everything else and knead. You can knead this dough by hand or use a stand mixer like my KitchenAid.

naan dough ingredients in a glass bowl
soft naan dough in a glass bowl

If kneading by hand, know that this will be a soft and sticky dough, and it will take ~10 minutes or more of a push-pull motion for the dough to come together. Don’t be tempted to add more flour, just keep working it. I find it really helpful to use a scraper to keep my counter clean while doing this.

Once the dough is smooth, soft and stretchy, transfer to a clean bowl sprayed with some oil, cover with cling wrap, and set in a warm spot for about 60 minutes or until it doubles in size.

3. Cook the Tandoori Chicken Filling

By this point, your chicken should be done marinating. Heat oil or butter in a large wok, and cook the chicken on high heat until it becomes tender and most of the water has evaporated. Turn off the heat, and use a fork and knife, or two forks, to shred the chicken into smaller chunks.

Now, take your smoking chips in a piece of aluminum foil. Gently fold the foil so that there is a small opening at the top. Place onto your stove with the burner on low heat, and heat until you see smoke leaving the opening on the top. At this point, use a tong to transfer the foil into your work, open the foil more, and cover with a lid. Let the chicken smoke for 5-10 minutes.

Note: Be very careful when handling smoking chips as you don’t want to set off the smoke alarms. Keep your exhaust on on the highest setting.

Finish with some fresh chopped coriander, and this filling is done!

tandoori chicken being cooked in a wok with a wooden spoon mixing it
a fork is shredding cooked tandoori chicken into smaller pieces in a wok
smoked tandoori chicken in a wok with smoke escaping from the top

4. Assemble the naan buns!

Once the dough has doubled in size, your filling should be ready and slightly cooled down. Now you can start assembling the buns!

risen naan dough in a glass bowl
shredded tandoori chicken in a work with a wooden ladle mixing it

Prepare a 9×13″ pan with parchment paper. Divide the dough into 12 equal pieces (using a kitchen scale makes this easier), then roll each piece into a ball with your palms.

scraper is dividing naan dough into pieces on a counter
balls of naan dough on a counter with rolling pin and partial hand showing

Working one ball at a time, flatten into a small disc (roughly ~3.5″ in diameter). Use a 2″ scoop to scoop the chicken filling into the center of the disc. Add some mozzarella cheese if using. Then pull up the edges and pinch them in the middle, so you have a ball that is filled with the chicken. Using your fingers, press the edges together so the ball is well sealed, then gently roll in your palms to perfect the shape. And now you have a chicken filled naan bun! Place onto the baking tray, and repeat until all 12 rolls are done.

tandoori chicken filling in the center of a flattened piece of naan dough
hand is pinching the edges of a naan dough to form a filled bun
filled naan bun in one hand, with more showing in the background
hand is placing a naan bun in a tray with 11 other naan buns, to have 12 overall

Now let the rolls rise again for ~30-45 minutes until they are more puffy.

5. Bake and serve!

Once the buns have risen again, brush them generously with egg wash and sprinkle over some sesame seeds.

tray with 12 naan buns that have not yet risen
proofed naan buns in a tray with egg wash brushed onto them
hand is sprinkling sesame seeds onto 12 uncooked naan buns in a tray

Bake in a pre-heated oven for about 20 minutes until they have a beautiful golden color all over.

baked tandoori chicken naan rolls in a tray with a beautiful deep golden color on them
baked naan buns in a tray brushed with garlic butter and cilantro

Take out of the oven and brush with some garlic butter and garnish with fresh coriander.

The naan buns are ready for you to enjoy! And enjoy, you shall 😉

VARIATIONS

This is a very versatile recipe which you can modify in different ways! For example:

  • Use the naan dough to make actual naans, instead of filled buns
  • Make naan buns without any filling and serve with garlic butter – yum!
  • Make naan buns with a different filling. For example, you could do just cheese. Or you could make a keema (minced meat) filling. Or a vegetarian filling – really, whatever you like as long as it’s not soupy!

EQUIPMENT REQUIRED

No fancy equipment is needed in this recipe. You will just need:

  • A few large mixing bowls
  • A stand mixer like a KitchenAid (or knead by hand)
  • A large wok with a lid
  • Wooden spoon
  • Aluminum foil for smoking chips
  • A scoop (but you can also use a spoon)
  • A 9×13″ baking sheet
  • An oven, of course

FREQUENTLY ASKED QUESTIONS

How to tell when the naan buns are done baking?

The buns will develop a beautiful golden color all over when they are done baking. You can also test by pulling one bun away and looking at the edges – do they look raw or cooked?

How to store these tandoori chicken naan buns / rolls?

You can keep these in an airtight container in the fridge for up to a week. Use a toaster oven or normal oven to heat up for a few minutes before enjoying!

Can I make naan using this recipe?

Yes! You can use this dough to make naan. After the first rise, divide the dough into 6 pieces and roll out into naan shapes. Either bake in a pizza oven, or cook on a pan until they are done. Brush with some ghee or butter and serve!

close up image of naan buns with more buns in the background. buns have a golden color all over
4 naan buns placed side by side, with one torn into half to reveal the chicken filling

Now let’s get baking!

Print
overhead image of 12 baked naan buns with a golden color and garlic butter brushed over them

TANDOORI (SMOKED) CHICKEN NAAN BUNS

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 106 reviews

The softest, fluffiest naan bread rolls filled with a spicy smoky chicken filling and drenched in garlic butter!

Yield:12 rolls

Prep Time:
1 hr
Cook Time:
20 mins
Rest Time:
1 hr, 40 mins
Total Time:
3 hrs

Ingredients

Tandoori chicken filling:

  • 400g chicken tenders (about 4)
  • 1/2 cup plain yogurt
  • 1 small tomato, pureed
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt (or to taste)
  • 1 tsp red chili powder
  • 1 tsp chili flakes (reduce as needed)
  • 1/2 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp onion powder
  • 1/4 tsp garam masala
  • Optional: 1-2 tbsp Shan chicken tikka masala powder
  • 2 tbsp oil, butter or ghee for cooking
  • Handful of wooden smoking chips
  • 1–2 tbsp fresh chopped cilantro to garnish

Naan buns:

  • 160g milk, warmed (2/3 cups)
  • 2 tsp active dry yeast (can be substituted with instant yeast)
  • 325g all purpose flour (2 1/2 cups)
  • 40g sugar (3 tbsp)
  • 1 tsp salt
  • 60g unsalted butter, softened (about 1/4 cup)
  • 1/4 cup plain yogurt (preferably full fat)

Assembly:

  • 1 cup shredded mozzarella cheese (optional)
  • Egg wash (1 yolk + 1 tbsp milk)
  • 1–2 tbsp sesame seeds
  • 2 tbsp butter
  • 1 tsp garlic powder or minced garlic
  • Chopped cilantro for garnishing

Instructions

Marinate the chicken:

  1. Mix all the ingredients except the oil, smoking chips and cilantro into a large bowl. Mix until combined, and set aside for at least 30 minutes
  2. Prepare the naan dough:
  3. Mix the warm milk and yeast in the bowl of a stand mixer and let sit for 10 minutes to activate the yeast. Add all the remaining ingredients, and knead using the dough hook attachment on medium high speed for about 7-8 minutes. You will know the dough is done when it pulls away from the edges of the bowl, is smooth and stretchy
  4. Transfer the dough into a clean bowl sprayed with oil, cover with cling wrap, and place in a warm place for 60-90 minutes until it doubles in size

Cook the tandoori chicken:

  1. Heat oil in a large wok on high heat. Add the chicken with the marinade and cook for ~10-15 minutes or until the chicken is tender and most of the water has evaporated. Taste and adjust spices as needed
  2. Use a fork and knife to shred the chicken into smaller pieces
  3. Place the wooden smoking chips into a sheet of aluminum foil and fold it up so only a small opening remains on the top. Place onto a burner on medium heat until you see smoke escaping from the opening. Use a tong to transfer to the wok, open the foil more, cover with a lid and let smoke for 5-10 minutes. Be careful and keep the exhaust on during this step
  4. Lastly, garnish with fresh cilantro / coriander. Let the filling cool down slightly

Assemble the rolls:

  1. Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9×13″ pan with parchment paper and a spray of oil
  2. Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl
  3. Use a rolling pin on a lightly floured surface to roll a ball into a 3-4″ diameter circle. Place a scoop of filling (about 2 tbsp) in the center of the circle so the edges are uncovered. Add mozzarella cheese if using
  4. Lift the edges and meet them in the middle to seal and turn into a ball. Pinch together the edges firmly, and lightly shape into a ball using your palms. Place the ball into the prepared baking sheet
  5. Repeat until all 12 rolls are done. Keep an even spacing between them, they shouldn’t be touching at this time
  6. Leave the tray in a warm spot for 30 minutes for the second rise.
  7. In the last 20 minutes, preheat your oven to 350F (conventional)

Bake the rolls:

  1. After the second rise, brush the buns generously with egg wash using a pastry brush, and sprinkle over some sesame seeds. Transfer to the pre-heated oven (350F), and bake for ~20-22 minutes or until the buns are golden in color
  2. While the buns are baking, melt the butter in a pan or the microwave. Add the garlic powder or minced garlic to the hot butter and mix. Chop up cilantro for garnish
  3. Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!

Video Tutorial

Notes

  • If using instant yeast instead of active dry yeast, you cans skip the activation step and mix everything in the stand mixer bowl in one step
  • This recipe might make excess filling. Don’t stuff the buns with too much filling, you can use the excess to make puff pastry parcels
  • You may serve with chutney of choice (e.g., mint and cilantro chutney)

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Comments

  1. Raya

    tastes amazing. definitely making these again

    1. Zoha

      YAY!

  2. Priti Kalra Gulati

    Hi my dough was very difficult to work with sticky hence couldn’t make the buns but made a loaf out of it then did an open face sandwich with the chicken and mozzarella. Chicken came out super yummy! Where could the dough go wrong? I kneaded with hand. Thanks ☺️

    1. Zoha

      It is supposed to be sticky and difficult to work with – you have to just keep kneading it!

  3. ?

    absolutely delicious, im at a loss of words to explain how good these tandoori chicken buns tasted. Ive already made this recipe quite a few times now and ill continue to make this every other while because i cant resist myself??. Everyone in my family loved it and ill be trying more recipes soon InshaAllah?

    1. Zoha

      Thank you so so so much! Really happy you like the recipe!

  4. Amna

    fool proof recipe, super yummmyy, we devoured the buns in one go they were delicious , amazing recipe zoha thanks a tonnnn

    1. Zoha

      YAY! Thank you Amna!

  5. Sehrish Khan

    1. Zoha

      <3

  6. Sehrish Khan

    Hi, Asslam o Alaikum

    Wanted to share with you that I made pizza dough using your this recipe, and the pizza crust came out sooo soft that it just melted in my mouth ?

    Thank you once again for all your delicious recipes ?

    1. Zoha

      Thank you so much, Sehrish! Really happy to hear that

  7. Femina Pereira

    The most delicious buns recipe. I substituted 1 cup of AP Flour with Whole wheat flour (so about half and half ratio). And for my filling, I used spicy shredded air fried tandoori chicken. Turned out beautiful and delicious. Will be making again and experimenting with different fillings!

    1. Zoha

      SO happy that the recipe worked well for you even with the customization!

  8. Jasjeet

    Hi. Your receipe had clear instructions. The buns turned out great! Question for you: can you make the dough ahead of time.

    1. Zoha

      Thank you so much, Jasjeet! While some people make the dough ahead of time and freeze, I find that it does not result in the soft texture we want. Instead, you can bake the buns and then freeze them.

  9. Sabeena Ali

    These were such a hit with my husband and kids! The recipe was clear and easy to follow. My husband couldn’t believe I had made them and the kids have asked me to make them again!

    1. Zoha

      Yay! Thanks so much Sabeena!

  10. Simmi

    THE BEST BUNS I HAVE EVER TASTED. I MADE THIS FOR MY FAMILY AND THEN AGAIN FOR A POTLUCK GATHERING AND EVERYONE LOVED THEM. THIS WILL BE MY CONTRIBUTION FOR THIS YEARS CHRISTMAS DINNER. WE DO A MIX OF SWEDISH AND INDIAN CHRISTMAS DINNER. THANK YOU SO MUCH FOR SHARING THE RECIPE ?

    1. Zoha

      This comment made me smile so big! Thank you for including me in your family traditions <3

  11. Shilpa

    These buns are a house favorite! I make them with different fillings and everyone loves them! Thank you for this wonderful recipe. I make them very often now! Always looking forward to your new recipe videos.

    1. Zoha

      Made my day. Thank you so much!!

  12. Sareema

    Thanks for the recipe Zoha! The first time i tried these buns in Iftaar and they were a hit! But then 2nd and 3rd time the buns feel a bit dense, is it because of the cheese in the filling that doesnt make them light and fluffy or am I doing something wrong??
    Also i tried the same recipe with whole wheat flour. Those were quite dense too and i didnt even add any filling. If you know anything regarding this, please help me out 🙂

    1. Zoha

      Hi Sareema! I don’t recommend whole wheat flour, the texture will be dry and dense. If you are finding them dense with all purpose flour, there may be an issue with your yeast or you aren’t letting the rolls rise for long enough.

  13. Momina naveed

    1. Zoha

      Thank you!

  14. Asma Amer

    Forgot to give stars this recipe deserves in my previous comment. 🙂

    1. Zoha

      Thank you <3

  15. Asma Amer

    Made these and the guests were blown away. Special credit on the precise timing you mentioned. Buns rose and baked to perfection. Loved them too much.

    1. Zoha

      😀 So happy to hear this!!!

  16. Mominah

    This recipe was so precise and very easy to follow i love it. The buns turned out to be exquisite. Seriously in love with these thank u so much x

    1. Zoha

      SO thrilled to hear that! Thank you so much

  17. Khadija Khan

    Loved the recipe! Thank you so much!

    1. Zoha

      Thank YOU! <3

  18. Nawal

    Made this during Ramadan, for a dinner party with my husband’s friends and then again for a cousin’s mehendi party. I prepare the chicken and the dough in advance so that I just have to assemble, proof, bake and serve right before the party begins. My parents ask me to save them 2 buns each time I make this so that they can have it with chai! It’s a family favourite and they fly off the tray always!

    1. Kainat Fatima

      I made three times in Ramadan and everyone loved it. Thank you so much for this amazing recipe.

      1. Zoha

        This means so much to me. Thank you!

    2. Zoha

      AWWWWWWWW!!! That is so cute!!! Thank you so so much. And please give me salam to your parents 🙂

  19. Sarah H

    This was my first ever time making naan dough and your recipe made it so easy. These buns were delicious, all of my family loved them and they looked a treat too!!

    1. Zoha

      SO thrilled to hear that! Thank you so much, Sarah!

  20. Bakhtawer Memon

    Amazing recipe. Softest buns ever and the filling was so delish I plan on making it for paratha rolls.
    This was one of the rarest moments when my stomach was telling me its full but I could not stop eating.

    1. Zoha

      Awww, thank you so much, Bakhtawer! I am glad you enjoyed these buns 🙂

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