Cheesy Butter Chicken Stuffed Naan

Ingredients

• 250 g Plain flour
• 1 tsp Sugar
• 1 tsp Salt
• 1 tsp Instant yeast
• 2 tbsp Natural yogurt
• 2 tbsp Oil or melted butter (The transcript specifies olive oil; use oil or melted butter as preferred.)
• 120 ml Warm water (Add gradually; the exact amount may vary slightly depending on the flour.)
• 500 g Chicken thighs (Boneless, skinless, cut into bite-size pieces before marinating.)
• 75 g Tandoori masala (Gym Khana Fine Foods Tandoori Masala; quantity estimated because the source does not specify one.)
• 300 g Butter masala sauce (Gym Khana Fine Foods Butter Masala; quantity estimated because the source does not specify one.)
• 200 g Mozzarella cheese (Shredded or grated; amount estimated because the source does not specify one.)

Steps

1. 1

   In a large mixing bowl, combine the plain flour, sugar, salt, and instant yeast. Add the natural yogurt and oil or melted butter, then begin mixing while gradually pouring in the warm water.

2. 2

   Knead the mixture until it forms a smooth, soft dough. If it feels dry, add a few drops of water; if sticky, dust lightly with flour. Cover the bowl and let the dough rest for about 30 minutes at room temperature.

3. 3

   Cut the chicken thighs into bite-size pieces and coat them thoroughly with the tandoori masala. Allow the chicken to sit while the dough rests so the seasoning can adhere.

4. 4

   Heat a grill, grill pan, or heavy skillet over high heat. Cook the marinated chicken in a single layer, turning as needed, until browned and cooked through, with no pink remaining in the center and an internal temperature of 165°F (74°C).

5. 5

   Warm the butter masala sauce in a saucepan over medium heat until hot and gently bubbling. Stir occasionally so it heats evenly and does not catch on the bottom.

6. 6

   Divide the rested dough into portions and roll each portion into a thin round on a lightly floured surface. Keep the remaining dough covered while working so it does not dry out.

7. 7

   Place cooked chicken in the center of each dough round, spoon over some of the warm butter masala sauce, and add a generous layer of mozzarella. Leave a border around the edge so the filling can be sealed in.

8. 8

   Bring the edges of the dough up around the filling and pinch firmly to seal. Gently flatten and roll the filled dough into a stuffed naan, taking care not to tear the dough or let the cheese escape.

9. 9

   Cook each stuffed naan on a hot, lightly greased skillet or tawa until browned and cooked through on the underside, about 2–4 minutes. Turn and cook the second side until golden with toasted spots and the mozzarella has melted inside.

10. 10

    Serve the stuffed naans hot, allowing them to cool briefly before cutting so the filling is easier to handle. Serve with any remaining warmed butter masala sauce for dipping or spooning over the top.

Notes

The source promotes ready-made Gym Khana Fine Foods Tandoori Masala and Butter Masala, avoiding the need to prepare a separate marinade or sauce. Quantities for the masalas and mozzarella were not provided and have been estimated. Take care when cutting into the hot naan, as the cheese and sauce may be very hot.

Nutrition per serving

• main
• South Asian
• naan
• butter chicken
• stuffed bread
• cheesy
• grilled
• comfort food