Naan dough:

1. Start by warming the milk until it is warm to touch but not hot or scaling (around 110F). Mix the warm milk and yeast in the bowl of a stand mixer. Add all the flour, sugar, salt, butter and yogurt. Knead using the dough hook attachment on medium high speed for about 8 minutes. You will know the dough is done when it pulls away from the edges of the bowl, is smooth, soft and stretchy. You can also knead the dough by hand - first bring together the ingredients into a shaggy dough using a wooden spoon, then turn out onto a clean surface and knead with a push-pull motion. This will take a long time (~15 minutes) and be very sticky at first but will eventually become smooth and stretchy
2. Transfer the dough into a clean bowl sprayed with oil, cover with cling wrap, and place in a warm place for about 45-60 minutes until it doubles in size, and springs back partly when gently poked with a finger

Tandoori chicken filling:

1. While the bread is proofing, work on the chicken. Mix all the ingredients except the oil and smoking chips into a large bowl. Mix until combined, and set aside for 30 minutes
2. Once marinated, it's time to cook. Heat the oil in a large wok on high heat. Add the chicken along with the marinade and cook for ~10-15 minutes or until the chicken is cooked, most of the liquid has evaporated, and the chicken has started to char. Taste and adjust spices as needed
3. Use a fork and knife to shred the chicken into smaller pieces
4. Optional step, 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 tongs to transfer to the wok, open the foil more, cover with a lid and let smoke for 5 minutes. Be careful and keep the exhaust on during this step
5. Let the filling cool down until it's no longer hot

Assembly:

1. Once the dough has risen and the filling is not hot any more, start assembly. Pre-heat your oven to 350F (conventional / no fan). Prepare a large baking sheet or pizza baking pan (ideally light colored) with parchment paper and a spray of oil
2. Punch down the dough to remove large air pockets. Divide into 2 equal pieces, and roll each into a ball. Rest for 5 minutes
3. Use a rolling pin on a lightly floured surface to roll one half of the dough into a 10" diameter circle. The size doesn't have to be exact, as long as it's around 10" and mostly circular. You can also use a 10" pan to cut it into a perfect circle! Place this dough sheet onto the baking sheet lined with parchment paper, and stretch it into a circle again if it gets de-shaped in the transfer process.
4. Spread the chicken filling on top of the dough circle, leaving 1/2" empty around the edge of the dough.
5. Spread the shredded cheese on top of the chicken, leaving the edge empty still
6. Mix the egg yolk and milk in a small bowl to make the egg wash, and use a pastry brush to brush a light layer of the egg wash on the empty edges
7. Roll the other half of the dough into a circle of the same size, and carefully transfer it onto the dough with the filling on top. Try to align the placement of the two circles, so the top circle fully covers the filling. Pinch together the edges to seal them
8. Place a small pinch bowl or other circular object that is roughly 2" in diameter in the middle of the bread. This is the part of the bread that will stay intact and not be cut
9. Now use a sharp knife to divide the rest of the circle into 2 halves, leaving the part in the middle (~2") intact. Then divide each half into 2 halves, so the circle has been divided into quarters. Divide each quarter into halves, then cut each half into halves again. At the end, you will have 16 strands of the dough, with the center portion uncut and intact (see photos or video in blog post above for visual demonstration)
10. To shape the star, carefully lift two strands that are next to each other in each hand. Twist the strands away from each other two to three times, then pinch together the ends to make a point. This will create a twisted leaf like shape. The twisting will reveal the chicken and cheese filling inside the bread, too. If any chicken falls out, you can poke it back in
11. Repeat this step with all 16 strands or 8 pairs, until you have a star shaped bread with 8 prongs
12. Remove the circular object placed in the center of the bread. Brush the bread with egg wash all over, and sprinkle over sesame seeds
13. Bake in the pre-heated oven for ~20-22 minutes, or until the bread is golden brown on top and cooked through (internal temperature should be ~190-200F)

Garlic butter:

1. Melt the butter in the microwave, then add the garlic and cilantro and mix to combine. Brush all over the baked bread
2. Serve and enjoy!