INGREDIENTS
Giant Butter Chicken Stuffed Naan
Servings - 2 - 3
INGREDIENTS
Greek yogurt - 230 grams
Ginger - 2 tablespoons
Garlic - 2 tablespoons
Tandoori masala - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Green chili - 1 tablespoon
Lemon juice - 2 tablespoons
Chicken breast - 580 grams
Warm water - 100 milliliters
Sugar - 1 tablespoon
Yeast - 1 tablespoon
Greek yogurt - 70 grams
All purpose flour - 400 grams
Salt - 1/2 teaspoon
Butter - 45 milliliters
Water - 150 milliliters
Oil - 25 milliliters
Cumin - 1 teaspoon
Onions - 160 grams
Garlic paste - 1 teaspoon
Ginger paste - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Red chili - 1 teaspoon
Tomato puree - 200 grams
Water - 200 milliliters
Salt - 1/2 teaspoon
Powdered sugar - 2 teaspoons
Heavy cream - 200 milliliters
Butter - 40 grams
Coriander - 5 grams
Mozzarella cheese - to taste
Butter - for brushing
Coriander - for garnishing
PREPARATION
1. In a mixing bowl, add 230 grams greek yogurt, 2 tablespoons ginger, 2 tablespoons garlic, 1 tablespoon tandoori masala, 1 teaspoon salt, 1 teaspoon
paprika, 1 tablespoon green chili, 2 tablespoons lemon juice and mix it well.
2. Add 580 grams chicken breast and mix it well.
3. Marinate for 30 minutes.
4. In a another mixing bowl, add 100 milliliters warm water, 1 tablespoon sugar, 1 tablespoon yeast and mix it well.
5. Rest the mixture for 5 minutes.
6. Add 70 grams greek yogurt, 400 grams all purpose flour, 1/2 teaspoon salt, 45 milliliters butter and mix it well.
7. Add 150 milliliters water and knead it into a smooth soft dough.
8. Rest the dough for 2 hours.
9. Place the marinated chicken on a baking tray.
10. Preheat the oven to 350°F/180°C. Bake for 30 - 40 minutes.
11. Remove it from oven and shred the chicken properly.
12. Heat 25 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
13. Then, add 160 grams onions and fry till translucent or until it turns golden brown in color.
14. Add 1 teaspoon garlic paste, 1 teaspoon ginger paste and stir well.
15. Add 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili and mix it well.
16. Then, add 200 grams tomato puree and mix it again.
17. Cook for 5 - 7 minutes on medium heat.
18. Now, add 200 milliliters water and mix it well.
19. Bring it to a boil.
20. Add 1/2 teaspoon salt, 2 teaspoons powdered sugar and mix it well.
21. Then, add 200 milliliters heavy cream and mix it well.
22. Add 40 grams butter and mix it well.
23. Cook for 5 - 7 minutes on medium heat.
24. Now, add the baked chicken and mix it well.
25. Cook for 5 - 7 minutes on medium heat.
26. Add 5 grams coriander and mix it well.
27. Remove it from heat and keep aside.
28. Take a portion of dough and flatten it with the help of a rolling pin.
29. Place it on a baking tray.
30. Add some mozzarella cheese on it.
31. Then, add the cooked chicken on top of it and spread it evenly.
32. Fold it halfway to cover it and seal the edges properly.
33. Preheat the oven to 350°F/180°C. Bake for 30 - 40 minutes.
34. Remove it from oven.
35. Brush it with butter.
36. Garnish with coriander.
37. Cut it into slices.
38. Serve.