Chicken Stuffed Naan

Ingredients

• 4 cup all-purpose flour (Use 1 cup initially and add the remaining flour after the 10-minute rest.)
• 1.5 cup warm milk (Lukewarm, not scalding hot; 5 tbsp is reserved for the egg wash.)
• 1 pack instant dry yeast
• 1 tbsp salt (For the dough.)
• 1 tsp sugar (For the dough.)
• 4 tbsp oil (For forming and coating the dough.)
• 1 lb minced chicken thighs
• 1 small onion (Finely chopped.)
• 0.5 cup green onions (Finely chopped.)
• 3 tbsp fresh coriander (Chopped; some may be reserved for garnish.)
• salt (To taste, for the filling.)
• black pepper (Listed in the filling instructions; amount not specified.)
• 1 tbsp red chili flakes (For the filling; additional flakes are used for garnish.)
• 1 tsp red chili powder
• 1 tbsp cumin seeds
• 1 tsp coriander seeds (Crushed.)
• 1 tbsp garlic powder (Listed for the filling; not repeated in the written mixing instruction.)
• 1 green chilies (Use 1–2 chilies, chopped.)
• black sesame seeds (For garnish; amount not specified.)
• white sesame seeds (For garnish; amount not specified.)
• red chili flakes (For garnish; amount not specified.)
• coriander (For garnish; amount not specified.)
• 0.5 cup butter (Melted for the glaze.)
• 1 tbsp parsley or coriander (Chopped; mix into the melted butter.)
• 1 egg (For the egg wash.)
• 5 tbsp milk (For the egg wash.)

Steps

1. 1

   Prepare the filling by combining the minced chicken thighs, finely chopped onion, green onions, chopped green chilies, fresh coriander, salt, black pepper, red chili powder, red chili flakes, and cumin seeds in a bowl. Mix well and set aside.

2. 2

   For the dough, place 1 cup of the flour in a large mixing bowl with the dough salt, sugar, and instant yeast.

3. 3

   Add the lukewarm milk and stir until a smooth mixture forms. The milk should be warm rather than scalding hot.

4. 4

   Cover the mixture and leave it for 10 minutes.

5. 5

   Add the remaining flour and mix it into the rested mixture.

6. 6

   Gradually add the oil while mixing until a dough ball forms.

7. 7

   Knead the dough for 8–10 minutes, until it is soft and smooth.

8. 8

   Coat the dough with oil, cover it, and let it sit for 1 hour, or until doubled in size.

9. 9

   Divide the risen dough into small, equal balls and cover them with a wet cloth.

10. 10

    Flatten one dough ball with a rolling pin into a round naan shape.

11. 11

    Place 1–2 tablespoons of the chicken filling in the center of the dough.

12. 12

    Fold the dough over the filling and seal the edges securely.

13. 13

    Roll the filled dough out gently to make the naan.

14. 14

    Whisk the egg with the milk for the egg wash. Brush the naan with the egg wash, then sprinkle with black and white sesame seeds and red chili flakes.

15. 15

    Heat a cast-iron skillet until hot, then turn off the heat. Place the naan on the hot skillet for 1–2 minutes, or until the bottom is set and slightly cooked.

16. 16

    Transfer the naan to a wire rack.

17. 17

    Bake in a preheated oven at 400°F (200°C) for 15 minutes.

18. 18

    Broil on high for an additional 1–2 minutes, or until the top is golden brown.

19. 19

    Melt the butter and mix it with the chopped parsley or coriander to make the glaze.

20. 20

    Brush the baked naan with the glaze before serving.

Notes

The source lists coriander seeds and garlic powder in the ingredients but does not include them in the filling-mixing sentence; they are retained as listed. Garnish quantities are not specified. The source does not specify the exact number or size of naan.

Nutrition per serving

• main
• South Asian
• stuffed naan
• baked
• chicken
• yeast dough
• spicy