Description
Tandoori Chicken Naan Buns combine the smoky, spiced flavors of tandoori chicken with soft, fluffy naan dough, baked into convenient handheld buns. This fusion recipe is perfect for a flavorful snack or meal, featuring marinated chicken cooked to perfection, wrapped in tender naan bread, and brushed with a fragrant garlic butter glaze.
Ingredients
Scale
For the Tandoori Chicken:
- 200g Chicken Breast Tenderloin or Chicken Tenders
- 3 tbsp Yogurt
- 1 tbsp Lemon juice
- 1 tsp Ginger garlic paste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Garam masala
For the Naan Dough:
- 2 cups All-purpose flour
- 1 tsp Active dry yeast or instant yeast
- 1 tsp Sugar
- 0.5 tsp Salt
- 0.75 cup Warm milk
- 2 tbsp Water (adjust as needed)
- 1 tbsp Oil
For Flavor Enhancement:
- 1 tsp Garlic powder
- 1 tsp Minced garlic
- 2 tbsp Butter
- 2 tbsp Pureed tomato (optional, for extra flavor)
- 0.25 cup Red onion, finely chopped (optional garnish)
- Chopped cilantro for garnish (optional)
Instructions
- Marinate the Chicken: In a mixing bowl, combine yogurt, lemon juice, ginger garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala to create the marinade. Add the chicken tenderloins or breast pieces, ensuring they are fully coated. Cover and let marinate for at least 1 hour, or preferably overnight for deeper flavor penetration.
- Prepare the Naan Dough: In a large bowl, combine all-purpose flour, yeast, sugar, and salt. Gradually add warm milk, water, and oil while mixing to form a soft dough. Knead on a floured surface for about 8-10 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and let it rise in a warm place until doubled in size, approximately 1 hour.
- Cook the Chicken: Heat a grill pan or non-stick skillet over medium heat. Remove chicken from the marinade and cook on each side until fully cooked through and slightly charred, about 5-7 minutes per side depending on thickness. Let the chicken rest, then chop or shred into small, bite-sized pieces.
- Shape the Dough: Punch down the risen dough and divide it into equal portions. Roll each portion into a ball and then flatten it into a disc roughly 3.5 inches in diameter on a floured surface.
- Fill and Seal: Place a spoonful of the cooked chicken mixture in the center of each dough disc. Carefully fold the edges over the filling and pinch to seal completely, forming a bun shape. Ensure there are no gaps to prevent filling from leaking during baking.
- Bake: Preheat the oven to 350°F (175°C). Place the sealed buns on a baking sheet lined with parchment paper or lightly greased. Bake for 20-22 minutes until the buns turn golden brown and cooked through.
- Final Touch: While baking, melt butter in a small saucepan and stir in garlic powder and minced garlic. Once the buns are out of the oven, generously brush the garlic butter over them for added flavor and shine. Optionally, garnish the buns with chopped cilantro and finely diced red onion for freshness and a hint of crunch.
Notes
- For best results, marinate the chicken overnight to enhance flavor and tenderness.
- If pureed tomato is used, mix it into the chicken marinade or brush on the buns before baking for extra tanginess.
- Ensure the dough is sealed properly to avoid the filling leaking during baking.
- These buns can be reheated in the oven or air fryer to restore freshness.
- Substitute with gluten-free flour if you require a gluten-free option, noting that texture may vary.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: Indian Fusion
Keywords: Tandoori Chicken, Naan Buns, Indian Fusion, Baked Buns, Spiced Chicken, Homemade Naan
