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Tandoori Chicken Naan Buns Recipe (with Video)

Indian, Eggs, Dairy
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By
bakewithzoha

Discover our Tandoori Chicken Naan Buns Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 45min | Cook 25min

Ingredients

Chicken Tenders
- 400 g chicken tenders
- 0.5 c 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, reduce as needed
- 0.5 tsp Turmeric powder
- 0.5 tsp coriander powder
- 0.5 tsp cumin powder
- 0.5 tsp Onion powder
- 0.25 tsp garam masala
- 2 tbsp Shan chicken tikka masala powder
- 2 tbsp oil, butter or ghee
- 1 handful wooden smoking chips
- 1 tbsp fresh chopped cilantro
Naan Buns
- 160 g Milk, warmed (⅔ cups)
- 2 tsp Active dry yeast, can be substituted with instant yeast
- 325 g All purpose flour, (2 ½ cups)
- 40 g Sugar, (3 tbsp)
- 1 tsp Salt
- 60 g Unsalted butter, softened (about ¼ cup)
- 0.25 c plain yogurt, preferably full fat
Assembly
- 1 c shredded mozzarella cheese
- 1 tbsp Sesame seeds
- 2 tbsp Butter
- 1 tsp garlic powder or minced garlic
- 1 handful chopped cilantro
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Directions

Marinate the Chicken
1. Mix all the ingredients except the oil, smoking chips and cilantro into a large bowl.
2. Mix until combined, and set aside for at least 30 minutes.
Prepare the Naan Dough
1. Mix the warm milk and yeast in the bowl of a stand mixer and let sit for 10 minutes to activate the yeast.
2. Add all the remaining ingredients, and knead using the dough hook attachment on medium high speed for about 7-8 minutes.
3. Transfer the dough into a clean bowl sprayed with oil, cover with cling wrap, and place in a warm place for 60-90 minutes until it doubles in size.
Cook the Tandoori Chicken
1. Heat oil in a large wok on high heat.
2. Add the chicken with the marinade and cook for ~10-15 minutes or until the chicken is tender and most of the water has evaporated.
3. Use a fork and knife to shred the chicken into smaller pieces.
4. Place the wooden smoking chips into a sheet of aluminum foil and fold it up so only a small opening remains on the top.
5. Place onto a burner on medium heat until you see smoke escaping from the opening.
6. Use a tong to transfer to the wok, open the foil more, cover with a lid and let smoke for 5-10 minutes.
7. Lastly, garnish with fresh cilantro / coriander.
8. Let the filling cool down slightly.
Assemble the Rolls
1. Once the dough has risen and the filling is not hot any more, start assembly.
2. Prepare a 9x13" pan with parchment paper and a spray of oil.
3. Punch down the dough to remove large air pockets.
4. Divide into 12 equal pieces, and roll each into a bowl.
5. Use a rolling pin on a lightly floured surface to roll a ball into a 3-4" diameter circle.
6. Place a scoop of filling (about 2 tbsp) in the center of the circle so the edges are uncovered.
7. Lift the edges and meet them in the middle to seal and turn into a ball.
8. Pinch together the edges firmly, and lightly shape into a ball using your palms.
9. Place the ball into the prepared baking sheet.
10. Repeat until all 12 rolls are done.
11. Leave the tray in a warm spot for 30 minutes for the second rise.
12. In the last 20 minutes, preheat your oven to 350F (conventional).
Bake the Rolls
1. After the second rise, brush the buns generously with egg wash using a pastry brush, and sprinkle over some sesame seeds.
2. Transfer to the pre-heated oven (350F), and bake for ~20-22 minutes or until the buns are golden in color.
3. While the buns are baking, melt the butter in a pan or the microwave.
4. Add the garlic powder or minced garlic to the hot butter and mix.
5. Chop up cilantro for garnish.
6. Remove the buns from the oven, and brush with the garlic butter.
7. Sprinkle the cilantro, and serve!

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