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Chicken Naan Recipe

Name: CURRY CORNER Indian Eatery & Bars Chicken Naan Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1 tsp granulated sugar; 1 cups warm water; 1 cups plain yogurt; 2 tbs vegetable oil; 1 tsp salt; 0.5 tsp baking powder; 2 tbs melted butter (for brushing); 2 tbs chopped cilantro (optional, for finish); 1 cups boneless skinless chicken breast or thigh, small dice or thin strips; 0.25 cups plain yogurt (marinade); 2 tsp garlic, minced; 1 tsp ginger, minced; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 1 tsp paprika; 0.5 tsp garam masala; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs olive oil or vegetable oil (for cooking); 1 cups shredded mozzarella or mild cheddar; 0.25 cups sliced red onion (thin); 0.25 cups sliced green chili or bell pepper (optional); 2 tbs fresh cilantro, chopped; 2 to taste lemon wedges (to serve)

Inspired by CURRY CORNER Indian Eatery & Bar

Time2h

Serves4

Naan topped with chicken

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Ingredients

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Naan dough

3 cups 00 bread flour

2 tsp instant yeast

1 tsp granulated sugar

1 cups warm water

1 cups plain yogurt

2 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 tsp Baking powder

2 tbs melted butter (for brushing)

2 tbs chopped cilantro (optional, for finish)

Chicken topping

1 cups boneless skinless chicken breast or thigh, small dice or thin strips

1/4 cups plain yogurt (marinade)

2 tsp Garlic, minced

1 tsp Ginger, minced

1/2 tsp Ground cumin

1/2 tsp Ground coriander

1 tsp Watkins paprika

1/2 tsp Garam masala

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs olive oil or vegetable oil (for cooking)

Assembly & garnish

1 cups shredded mozzarella or mild cheddar

1/4 cups sliced red onion (thin)

1/4 cups sliced green chili or bell pepper (optional)

2 tbs Fresh cilantro, chopped

2 to taste lemon wedges (to serve)

Method

Naan dough

Activate yeast & combine liquids

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. In a large bowl whisk together yogurt, oil and melted butter (reserve a little butter for brushing) and add the foamy yeast mixture.

Mix dry ingredients

In a separate bowl combine the flour, salt and baking powder. Whisk to evenly distribute.

Form dough

Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is too sticky, sprinkle up to 2 tablespoons more flour; if too dry, wet hands and continue kneading.

First rise

Lightly oil a clean bowl, place the dough inside and cover with plastic wrap or a damp towel. Let rise in a warm spot 60–90 minutes or until doubled in size.

Divide and rest

Punch down the dough and divide into 4 equal pieces (for 4 medium naan). Shape each into a ball, cover and let rest 15 minutes to relax the gluten before rolling.

Chicken topping

Marinate chicken

In a bowl combine diced chicken, 1/4 cup yogurt, minced garlic and ginger, ground cumin, ground coriander, paprika, garam masala, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and let marinate at least 15 minutes (up to 1 hour) in the refrigerator.

Cook chicken

Heat 1 tablespoon oil in a skillet over medium-high heat. Add the marinated chicken in a single layer and cook, stirring occasionally, 5–7 minutes until cooked through and lightly browned. Remove from heat and taste for seasoning, adjusting salt if needed. Let cool slightly.

Assembly & cook

Preheat pan or oven

If cooking on the stovetop, preheat a heavy skillet or cast-iron pan over medium-high heat until very hot. If using an oven, preheat oven to 500°F (260°C) with a baking stone or inverted baking sheet inside.

Roll out naan

On a lightly floured surface roll each dough ball into an oval or tear-drop shape about 1/4-inch thick (roughly 8–10 inches long). Keep other dough balls covered so they don't dry out.

Par-cook naan (optional) and top

For a stovetop approach: place rolled naan onto the hot dry skillet. Cook 1–2 minutes until large bubbles form and underside is golden. Flip. Quickly brush the cooked side lightly with melted butter, then evenly spread about 1/4 cup shredded cheese over the hot side and top with roughly 1/4 of the cooked chicken, a few thin red onion slices and optional sliced green pepper. Cook another 1–2 minutes with the lid on (or a metal bowl inverted) so cheese melts and toppings warm through. For an oven approach: place rolled naan on a piece of parchment on the hot baking sheet. Bake 1–2 minutes until surface blisters. Remove, brush with butter, add cheese, chicken and toppings, then bake 2–4 minutes more until cheese melts and edges brown.

Finish and garnish

Remove naan from pan or oven. Brush edges with remaining melted butter and sprinkle chopped cilantro. Serve hot with lemon wedges to squeeze over before eating.