Jun 09 2026
Restaurants›Monsoon Indian Grill›Chicken Naan Recipe

Chicken Naan Recipe

Inspired by Monsoon Indian Grill
Time2h
Serves4

Minced cooked chicken with Indian spices baked in a clay oven

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Ingredients

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Chicken Filling

Naan Dough

Method

Chicken Filling Preparation

  1. 1

    Sauté Aromatics

    In a pan, add a little oil and sauté the chopped onions until they become translucent. Add the minced garlic, grated ginger, and chopped green chili. Cook for another 2-3 minutes until fragrant.

  2. 2

    Cook Chicken

    Add the minced chicken to the pan and cook on medium heat until it is fully cooked, about 7-10 minutes. Stir occasionally to break up the chicken.

  3. 3

    Add Spices

    Once the chicken is cooked, add garam masala, coriander powder, cumin powder, and salt. Mix well to combine and cook for an additional 2-3 minutes.

  4. 4

    Finish Filling

    Stir in the chopped cilantro and lemon juice. Remove from heat and allow to cool slightly.

Naan Dough Preparation

  1. 5

    Activate Yeast

    In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.

  2. 6

    Mix Dry Ingredients

    In a large mixing bowl, combine all-purpose flour and salt.

  3. 7

    Combine Ingredients

    Add the activated yeast mixture and yogurt to the flour. Mix until a dough forms.

  4. 8

    Knead Dough

    Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Add oil to the dough and knead for another minute.

  5. 9

    Let Dough Rise

    Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Assembly and Cooking

  1. 10

    Preheat Oven

    Preheat your clay oven (or regular oven) to 250°C (482°F). If using a clay oven, ensure it is properly heated.

  2. 11

    Divide Dough

    Once the dough has risen, punch it down and divide it into equal portions (about 8 pieces).

  3. 12

    Roll Out Naan

    Roll each piece of dough into a flat, oval shape about 1/4 inch thick.

  4. 13

    Fill Naan

    Place a spoonful of the chicken filling in the center of each rolled-out naan. Fold the edges over to seal the filling inside, then gently flatten the filled naan with your hands.

  5. 14

    Bake Naan

    Place the filled naan in the hot clay oven (or on a baking tray in the oven) and bake for about 5-7 minutes, until golden brown and puffed up.

  6. 15

    Serve

    Remove the naan from the oven and serve hot with your choice of chutney or yogurt.

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