Tandoori Chicken Naan Buns
Tandoori chicken, marinated in bold spices, wrapped in soft, fluffy naan buns, brushed with garlic butter—this dish delivers a perfect blend of Indian flavors in every bite.
Equipment
- Mixing bowls (for marinating and dough)
- Measuring cups and spoons
- Rolling Pin
- Oven (set to 350°F)
- Baking sheet lined with parchment paper
- Basting brush (for buttering)
- Grill or pan (for cooking chicken)
- Knife (for chopping onions and cilantro)
Ingredients
- For the Tandoori Chicken:
- Chicken Breast Tenderloin or Chicken Tenders
- Yogurt
- Lemon juice
- Ginger garlic paste
- Cumin powder
- Coriander powder
- Turmeric powder
- Red chili powder
- Garam masala
- For the Naan Dough:
- All-purpose flour
- Active dry yeast or instant yeast
- Sugar
- Salt
- Warm milk
- Water
- Oil
- For Flavor Enhancement:
- Garlic powder
- Minced garlic
- Butter
- Pureed tomato
- Red onion
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger garlic paste, cumin, coriander, turmeric, red chili, and garam masala. Let chicken marinate for at least 1 hour, or overnight for deeper flavor.
- Prepare the Naan Dough: Combine flour, yeast, sugar, and salt. Add warm milk and oil to form dough. Knead until smooth and let rise until doubled.
- Cook the Chicken: Grill or pan-sear the marinated chicken until fully cooked. Cut into small pieces.
- Shape the Dough: Divide risen dough into balls, rolling each into a 3.5-inch disc.
- Fill and Seal: Place chicken filling on each disc and fold edges over to seal into a bun.
- Bake: Place buns on a baking sheet and bake at 350°F for 20-22 minutes until golden brown.
- Final Touch: Melt butter with garlic powder and brush over buns. Optionally, garnish with chopped cilantro.
Notes
Nutrition Facts (per serving):
- Calories: 250-300 kcal (depends on naan size)
- Total Fat: 10-15g
- Saturated Fat: 3-6g
- Protein: 12-15g
- Carbohydrates: 35-40g
- Fiber: 2-3g
- Sodium: 400-600 mg
- Cholesterol: 35-50 mg