Chicken Cheese Naan

Updated at: Thu, 17 Aug 2023 07:35:37 GMT

Step 1

In a large mixing bowl add the water, sugar and yeast. Whisk it together and let it rest for about 5-10 minutes, until it becomes bubbly and frothy.

Step 2

Add the milk and oil to the mixture and mix it well. Then 2-3 cups flour, salt and sugar.

Step 3

Using the hook attachment on your stand mixer, or a spatula, bring the dough together until combined. Then add in the rest of the flour and knead until you get a soft, smooth and elastic dough. (if kneading with hands, when the dough comes together but it still scraggy, dump it onto a countertop and knead with the heel of your hand) The dough should be a bit tacky (when you touch it, it sort of sticks to your fingers but when you remove them, no dough comes off on yout fingers). You can also do the window pane test to make sure you have kneaded your dough enough. Take a small chunk of dough and gently stretch it. You should be able to stretch it thin enough to be able to see light through it. If it rips before you are able to do so, the gluten has not yet properly developed so you knead to knead it some more (haha get it).

Step 4

Shape the dough into a ball and transfer it into a greased bowl. Cover it and let it rest in a warm place for an hour or two, or until it is doubled in size.

Step 5

Place the chicken in a pot with water covering it. Add in the garlic, black peppercorn, salt and bay leaf. Bring to a boil over high heat and then reduce it to medium low to simmer. Cook for about 10-15 minutes or until the internal temperature of the chicken reaches 165F or the inside is no longer pink. Remove from water and let it cool before you shred it.

Step 6

Heat up a pan with some oil on medium high heat and add in the garlic and the white part of the scallon. Once it's fragrant, add in the bell peppers. Sauté for a few minutes until it starts to soften.

Step 7

Now add in the tandoori masala, chilli flakes, ground cumin, garam masala, salt and turmeric. Cook that for a bit. If it starts to burn or stick to the an, add in a few spoons of water or chicken stock.

Step 8

Now add in about ½ cup of grated mozzarella and cook until it melts. Add in the chopped cilantro and the green part of the scallion. Taste and adjust accordingly. Let it cool

Step 9

Once your dough has risen, punch it down and divide and form into 8 balls. Cover and let them rest for 10-15 minutes.

Step 10

Preheat your oven at 500 F. Make your garlic butter by melting the butter and grating the garlic into it. Then mix in the cilantro.

Step 11

Roll them out slightly and add in a few tablespoons of the chicken mixture and the grated cheese. Take the edges and pinch them closed. Make sure it's all secure and slightly shape it into a ball. Repeat for all of them.

Step 12

Cover them and let rest for about 15-20 minutes so its easier for you to roll them out. Then roll them out with a rolling pin or your hands (by pressing down all over)

Step 13

Line a baking tray with parchment paper and place the rolled out naans. Brush with garlic butter and bake for about 20 minutes or until the bottom is golden brown and cooked and the top develops a golden colour as well.

Step 14

Take them out and brush with some more butter and serve!

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