Makhani Naan Recipe
naan filled with chicken or paneer (V), served with makhani sauce **contains cashews, cannot omit**
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Ingredients
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Naan Dough
Filling
Makhani Sauce
Method
Naan Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt.
- 3
Combine Ingredients
Once the yeast is activated, add yogurt and oil to the dry ingredients, followed by the yeast mixture. Mix to form a soft dough.
- 4
Knead Dough
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.
Filling Preparation
- 5
Prepare Filling
In a mixing bowl, combine the cooked chicken or paneer, chopped cilantro, spices, and salt. Mix well.
Makhani Sauce Preparation
- 6
- 7
- 8
Combine Tomato Puree
Add tomato puree, salt, sugar, and garam masala to the mixture. Simmer for 15 minutes.
- 9
Finish Sauce
Stir in heavy cream and ground cashews. Cook for an additional 5 minutes, stirring occasionally.
Naan Assembly and Cooking
- 10
Divide Dough
Once the dough has risen, punch it down and divide it into equal portions (about 6-8).
- 11
Roll Naan
On a floured surface, roll each dough portion into a circle, about 6-8 inches in diameter.
- 12
Fill Naan
Place a spoonful of the filling in the center of each rolled-out naan. Fold the edges over the filling and pinch to seal.
- 13
Cook Naan
Preheat a tandoor or skillet over high heat. Cook the sealed naan for 2-3 minutes on each side until puffed and golden brown.