Make Restaurant Style Flatbread with Butter Chicken like a Pro with This Trick
Make Restaurant Style Flatbread with Butter Chicken like a Pro with This Trick is a medium Indian recipe that serves 8. 260 calories per serving. Recipe by Hira Khawaja on YouTube.
Prep: 1 hr 45 min | Cook: 57 min | Total: 2 hrs 57 min
Cost: $9.98 total, $1.25 per serving
Ingredients
- 300 g Chicken Breast (boneless, cut into bite‑size pieces)
- 1 tbsp Garlic Ginger Paste (store‑bought)
- 1 tsp Salt (fine sea salt)
- 1 tsp Red Chili Powder (mild)
- 1 tsp Black Pepper Powder (ground)
- 1 tsp Cumin Powder (ground)
- 1 tsp Coriander Powder (ground)
- 0.25 tsp Turmeric Powder (ground)
- 1 tsp Kashmiri Red Chili Powder (bright red, mild heat)
- 1 tsp Kasuri Methi (dried fenugreek leaves)
- 4 cups All-Purpose Flour (sifted)
- 0.5 tsp Sugar (granulated)
- 2 tsp Instant Yeast (active dry)
- 0.5 tsp Baking Powder (double‑acting)
- 3 tbsp Plain Yogurt (room temperature)
- 2 tbsp Cooking Oil (neutral vegetable oil)
- 200 ml Warm Water (lukewarm, adjust as needed for soft dough)
- 1 tbsp Butter (unsalted)
- 1 tbsp Oil (neutral, for butter chicken)
- 2 tbsp Yogurt (plain, for butter chicken)
- 0.5 cup Tomato Puree (freshly blended from a medium tomato)
- 2 tbsp Chili Garlic Ketchup (store‑bought)
- 4 tbsp Fresh Cream (heavy cream)
- 0.33 cup Mozzarella Cheese (shredded)
- 2 tbsp Cheddar Cheese (shredded)
- 1 tbsp Butter or Ghee for Topping (unsalted butter or ghee)
- 1 tsp Red Chili Flakes (optional, for topping)
- 1 tbsp Fresh Coriander (chopped)
Instructions
Marinate the Chicken
In a bowl combine chicken pieces with garlic‑ginger paste, salt, red chili powder, black pepper, cumin, coriander, turmeric, Kashmiri chili, and kasuri methi. Mix well and let rest for 10 minutes.
Time: PT15M
Prepare the Naan Dough
In a large mixing bowl add sifted flour, salt, sugar, instant yeast, baking powder, yogurt, and cooking oil. Gradually add warm water while mixing until a soft, non‑sticky dough forms. Knead for 5‑7 minutes.
Time: PT10M
Let the Dough Rise
Lightly oil the surface of the dough, cover with a kitchen towel, and let it rest in a warm place for 1 hour until doubled in size.
Time: PT1H
Cook the Butter Chicken Filling
Heat 1 tbsp butter and 1 tbsp oil in a pan over medium heat. Add the marinated chicken and sauté 2 minutes. Stir in 2 tbsp yogurt, then add tomato puree, cover, and cook 5‑6 minutes. Uncover, add chili‑garlic ketchup, fresh cream, shredded mozzarella and cheddar, and cook another 2 minutes until cheese melts. Set aside.
Time: PT12M
Divide and Shape the Dough
Punch down the risen dough, divide it into 8 equal portions, and roll each into a smooth ball. Let rest for 5 minutes covered with a damp cloth.
Time: PT5M
Roll, Fill, and Seal the Naan
On a lightly floured surface roll each ball into a medium‑thick circle. Sprinkle a little shredded cheddar and mozzarella in the center, add about 3 tbsp of the butter‑chicken stuffing, fold the edges over, and seal the edges by pinching with wet fingers.
Time: PT15M
Cook the Stuffed Naan on the Tawa
Heat a tawa over medium‑low heat. Place one naan on the hot surface, cover with a lid, and cook 2‑3 minutes until the bottom is lightly golden. Flip, brush the top with a little oil or butter, cook another 2‑3 minutes, then cover for an additional 1 minute. Repeat for all naan.
Time: PT40M
Finish with Herb Butter
Mix melted butter or ghee with red chili flakes and chopped coriander. Brush this mixture over the hot naan before serving.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 12g
- Carbohydrates
- 30g
- Fat
- 11g
- Fiber
- 2g
Dietary info: Contains meat, Contains dairy, Gluten
Allergens: Gluten, Dairy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast
- Instead of All-Purpose Flour: Whole wheat flour (partial)
- Instead of Fresh Cream: Half‑and‑half
- Instead of Mozzarella Cheese: Cheddar cheese
- Instead of Cheddar Cheese: Mozzarella cheese
Equipment Needed
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
- Whisk or Spoon
- Rolling Pin
- Tawa (Flat Skillet)
- Spatula
- Knife
- Plate
- Kitchen Towel
- Small Bowl
- Grater (optional)
Critical Steps — Do Not Skip
- Marinating the chicken for flavor development
- Allowing the dough to rise for at least 1 hour
- Sealing the naan edges tightly to keep the filling inside
- Cooking the naan on medium‑low heat and covering to ensure even puffing
Chef Tips from the Video
- Kasuri methi adds an authentic smoky flavor; crush it between your palms before adding.
- Using ghee instead of butter for the final brush gives a richer aroma.
- If you prefer a spicier naan, increase the red chili flakes in the topping.
Troubleshooting
Dough does not rise.
Check that the yeast is fresh and the water is warm (not hot). Place the dough in a slightly warm spot (30‑35°C) for better fermentation.
Filling leaks out while cooking.
Make sure the edges are sealed tightly with wet fingers and press firmly. You can also crimp the edges with a fork for extra security.
Naan sticks to the tawa.
Lightly oil the tawa before each naan and dust the dough with a little flour before rolling.
Storage
Refrigerator: Store cooked naan in an airtight container for up to 3 days.
Freezer: Wrap individually in foil and freeze for up to 1 month; reheat on a tawa or microwave.
Room temperature: Best consumed fresh; can stay at room temperature for up to 2 hours.
Make-Ahead Tips
- The dough can be prepared a day ahead; keep it covered in the refrigerator and bring to room temperature before shaping.
- Butter chicken filling can be made up to 24 hours ahead; reheat gently before stuffing.
Frequently Asked Questions
What is the cultural significance and history of Butter Chicken Stuffed Naan in Indian cuisine?
Butter chicken (murgh makhani) originated in Delhi in the 1950s as a way to use leftover tandoori chicken in a rich tomato‑cream sauce. Combining it with naan creates a handheld, indulgent snack that reflects the Indian tradition of pairing flavorful gravies with soft breads.
What are the traditional regional variations of butter chicken naan in North Indian cuisine?
In Punjab, the naan may be brushed with ghee and sprinkled with nigella seeds, while in Delhi the filling often includes a hint of cashew paste for extra creaminess. Some regions add a thin layer of paneer before the chicken for a richer texture.
How is Butter Chicken Stuffed Naan traditionally served in Indian households?
It is usually served hot off the tawa, brushed with herb butter, and accompanied by a side of fresh salad, pickles, or a bowl of raita. It is a popular street‑food style snack for evenings and weekend gatherings.
During which Indian celebrations is Butter Chicken Stuffed Naan commonly enjoyed?
This indulgent bread is popular during festivals like Diwali and Eid, as well as at family gatherings and weekend brunches where a quick yet satisfying dish is desired.
What authentic ingredients give Butter Chicken Stuffed Naan its unique flavor compared to regular naan?
Key authentic ingredients are kasuri methi, Kashmiri red chili powder for color, and the creamy tomato‑cream butter chicken sauce. The combination of mozzarella and cheddar adds a modern twist while still honoring the classic flavors.
What are the most common mistakes to avoid when making Butter Chicken Stuffed Naan at home?
Common errors include over‑cooking the chicken before stuffing, not sealing the naan edges tightly, and using too high heat on the tawa which burns the exterior before the interior cooks through.
Why does this Butter Chicken Stuffed Naan recipe use a tawa instead of an oven?
A tawa provides quick, even heat and creates the characteristic soft‑yet‑slightly‑crisp texture without needing an oven. It also allows the naan to puff up while the cheese melts inside, which is ideal for home kitchens without a pizza oven.
Can I make Butter Chicken Stuffed Naan ahead of time and how should I store it?
Yes. Prepare the dough and let it rise, then refrigerate the dough for up to 24 hours. Cooked naan can be stored in an airtight container in the refrigerator for 3 days or frozen for a month; reheat on a hot tawa or microwave before serving.
What texture and appearance should I look for when cooking Butter Chicken Stuffed Naan?
The naan should be golden‑brown on both sides, slightly puffed with a soft interior. The cheese inside should be melted and the butter‑chicken filling hot and saucy, without any leaks.
What does the YouTube channel Hira Khawaja specialize in?
The YouTube channel Hira Khawaja specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on quick, flavorful dishes that can be made with minimal equipment and no oven.
How does the YouTube channel Hira Khawaja's approach to Indian cooking differ from other Indian cooking channels?
Hira Khawaja emphasizes stovetop techniques, uses everyday pantry ingredients, and often creates fusion twists like butter chicken stuffed naan, making traditional flavors accessible for busy home cooks.
Last updated: September 6, 2026
