Description
The softest, fluffiest naan bread rolls filled with a spicy smoky chicken filling and drenched in garlic butter!
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:
- 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
Prepare the naan dough:
- 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
- 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:
- 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
- Use a fork and knife to shred the chicken into smaller pieces
- 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
- Lastly, garnish with fresh cilantro / coriander. Let the filling cool down slightly
Assemble the rolls:
- Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9x13" pan with parchment paper and a spray of oil
- Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl
- 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
- 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
- Repeat until all 12 rolls are done. Keep an even spacing between them, they shouldn't be touching at this time
- Leave the tray in a warm spot for 30 minutes for the second rise.
- In the last 20 minutes, preheat your oven to 350F (conventional)
Bake the rolls:
- 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
- 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
- Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!
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)
- Prep Time: 1 hour
- Cook Time: 20 min
- Category: Appetizer
- Cuisine: Pakistani