Name: Tandoori Chicken Naan Buns
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 1.5 pounds chicken tenders (about 4); ½ 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 (adjust as needed); ½ tsp turmeric powder; ½ tsp coriander powder; ½ tsp cumin powder; ½ tsp onion powder; ¼ tsp garam masala; Optional: 1-2 tablespoons Shan chicken tikka masala powder; 2 tbsp oil (butter, or ghee for cooking); Handful of wooden smoking chips; 1-2 tablespoons fresh chopped cilantro for garnish; ⅔ cup warm milk; 2 tsp active dry yeast (or instant yeast); 2 ½ cups all-purpose flour; 3 tbsp sugar; 1 tsp salt; ¼ cup unsalted butter (softened); ¼ cup plain yogurt (preferably full fat); 1 cup shredded mozzarella cheese (optional); Egg wash (1 yolk + 1 tablespoon milk); 1-2 tablespoons sesame seeds; 2 tbsp butter; 1 tsp garlic powder or minced garlic; Chopped cilantro for garnishing

Ingredients

Scale

Tandoori Chicken Filling:

1.5 pounds chicken tenders (about 4)
½ 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 (adjust as needed)
½ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp onion powder
¼ tsp garam masala
Optional: 1-2 tablespoons Shan chicken tikka masala powder
2 tbsp oil (butter, or ghee for cooking)
Handful of wooden smoking chips
1-2 tablespoons fresh chopped cilantro for garnish

Naan Buns:

⅔ cup warm milk
2 tsp active dry yeast (or instant yeast)
2 ½ cups all-purpose flour
3 tbsp sugar
1 tsp salt
¼ cup unsalted butter (softened)
¼ cup plain yogurt (preferably full fat)

Assembly:

1 cup shredded mozzarella cheese (optional)
Egg wash (1 yolk + 1 tablespoon milk)
1-2 tablespoons sesame seeds
2 tbsp butter
1 tsp garlic powder or minced garlic
Chopped cilantro for garnishing

Instructions

Marinate the Chicken:

Combine all ingredients (excluding oil, smoking chips, and cilantro) in a bowl. Let it sit for at least 30 minutes.

Prepare the Naan Dough:

Activate yeast in warm milk for 10 minutes.
Add remaining ingredients and knead for 7-8 minutes until the dough is smooth.
Let it rise for 60-90 minutes until doubled in size.

Cook the Tandoori Chicken:

Cook marinated chicken in oil until tender.
Shred the chicken and smoke with wooden chips.
Garnish with cilantro.

Assemble the Rolls:

Punch down the dough and divide into 12 pieces.
Roll each piece into a 3-4″ circle.
Place filling in the center, add cheese if desired, seal, and shape into a ball.
Let the rolls rise for 30 minutes.
Preheat the oven to 350F.

Bake the Rolls:

Brush with egg wash, sprinkle sesame seeds, and bake for 20-22 minutes.
Brush with garlic butter, sprinkle cilantro, and serve!

Notes

For instant yeast, skip the activation step.
Excess filling? Save it for puff pastry parcels.
Serve with your favorite chutney, like mint and cilantro chutney.