The Chicken Tikka Masala Naan Taco from Taco Mahal in NYC’s West Village

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.75 cup Warm Water (around 110°F to activate yeast)
• 1 tsp Active Dry Yeast (proofed in warm water with sugar)
• 1 tsp Sugar (helps activate yeast)
• 1 tsp Salt
• 0.25 cup Plain Yogurt (adds tenderness to naan)
• 1 tbsp Vegetable Oil (for dough)
• 6 tbsp Unsalted Butter (divided: 4 tbsp for garlic butter, 2 tbsp for drizzling)
• 2 cloves Garlic (minced)
• 3 tbsp Fresh Cilantro (chopped, divided between butter and garnish)
• 1 lb Chicken Breast (cut into bite‑size cubes)
• 0.25 cup Plain Yogurt (for chicken marination)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.5 tsp Chili Powder
• 1 tsp Salt (for chicken seasoning)
• 2 tbsp Vegetable Oil (for cooking chicken)
• 1 medium Onion (finely diced)
• 1 cup Tomato Puree
• 0.25 cup Heavy Cream
• 1 tsp Kasuri Methi (optional, crushed)
• 0.5 cup Fresh Mint Leaves (packed)
• 1 Green Chili (seeded, roughly chopped)
• 2 tbsp Lemon Juice (for chutney)
• 0.5 tsp Salt (for chutney)
• 2 tbsp Water (to blend chutney)
• 2 cups Arugula
• 0.25 cup Red Onion (thinly sliced)
• 1 cup Cabbage (shredded)

Instructions

1. Prepare Naan Dough

   In a mixing bowl combine warm water, sugar, and yeast; let sit 5 minutes until frothy. Add flour, salt, yogurt, and oil; mix until a soft dough forms. Knead on a lightly floured surface for 5‑7 minutes until smooth.

   Time: PT15M

2. Marinate Chicken

   In a separate bowl, combine chicken cubes with yogurt, lemon juice, garam masala, cumin, coriander, chili powder, and salt. Mix well, cover, and refrigerate for at least 30 minutes.

   Time: PT30M

3. Make Garlic‑Cilantro Butter

   Melt 4 tbsp butter in a small saucepan over low heat. Add minced garlic and sauté 1 minute until fragrant. Stir in chopped cilantro and a pinch of salt; remove from heat.

   Time: PT5M

   Temperature: low

4. Prepare Green Chutney

   Place cilantro, mint, green chili, lemon juice, salt, and water in a food processor. Blend until smooth, adding more water if needed to reach a spreadable consistency.

   Time: PT10M

5. Cook Chicken Tikka Masala

   Heat oil in a skillet over medium‑high heat. Add diced onion and sauté 3‑4 minutes until translucent. Add marinated chicken and cook, stirring, until the chicken is browned (about 5 minutes). Stir in tomato puree, bring to a simmer, then add heavy cream and kasuri methi; cook 5‑7 minutes until sauce thickens and chicken is cooked through.

   Time: PT20M

   Temperature: medium-high

6. Preheat Tandoor or Oven

   If using a tandoor, light it and let it reach full heat (about 500°F). For a conventional oven, place a baking stone on the middle rack and preheat to 500°F (260°C) for 10 minutes.

   Time: PT10M

   Temperature: 500°F

7. Shape and Bake Naan

   Divide rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle. Brush the surface with the garlic‑cilantro butter, then place on the hot stone or tandoor. Bake 2‑3 minutes per side until puffed and lightly charred. Remove and drizzle with remaining 2 tbsp butter.

   Time: PT5M

   Temperature: 500°F

8. Assemble the Wraps

   Lay a hot naan on a clean surface. Spread a tablespoon of green chutney, add a generous spoonful of chicken tikka masala, then top with arugula, sliced red onion, shredded cabbage, and a few cilantro leaves. Fold the naan over the filling and press gently.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour
• Instead of Active Dry Yeast: Instant Yeast, Baking Powder (for quick flatbread)
• Instead of Sugar: Honey, Maple Syrup
• Instead of Plain Yogurt: Greek Yogurt, Buttermilk
• Instead of Vegetable Oil: Canola Oil, Olive Oil
• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Cilantro: Parsley (for garnish)
• Instead of Chicken Breast: Chicken Thighs, Paneer (vegetarian)
• Instead of Plain Yogurt: Buttermilk, Kefir
• Instead of Lemon Juice: Lime juice
• Instead of Garam Masala: Curry Powder (1 tsp)
• Instead of Chili Powder: Paprika (for less heat)
• Instead of Vegetable Oil: Canola Oil, Ghee
• Instead of Onion: Shallots
• Instead of Tomato Puree: Crushed Tomatoes (1 cup)
• Instead of Heavy Cream: Half‑and‑half, Coconut Cream (vegan)
• Instead of Kasuri Methi: Dried Fenugreek Leaves
• Instead of Fresh Mint Leaves: Basil
• Instead of Green Chili: Jalapeño
• Instead of Lemon Juice: Lime juice
• Instead of Arugula: Spinach, Mixed Greens
• Instead of Red Onion: White Onion
• Instead of Cabbage: Coleslaw mix

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin
• Baking Stone or Heavy Baking Sheet
• Oven or Tandoor
• Skillet
• Food Processor or Blender
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Allow naan dough to rest and rise for at least 1 hour.
• Marinate chicken for a minimum of 30 minutes.
• Cook chicken tikka masala until sauce thickens and chicken is just cooked through.
• Bake naan at very high heat (500°F) to achieve puffed, slightly charred texture.
• Assemble the wrap while naan is still warm to prevent sogginess.

Chef Tips from the Video

• Adding a tablespoon of yogurt to the naan dough keeps the bread soft and slightly tangy.
• Brush the naan with butter immediately after baking to lock in flavor and moisture.
• For extra heat, add a pinch of cayenne to the chicken tikka masala sauce.

Troubleshooting

Storage

Refrigerator: Store cooked chicken tikka masala in an airtight container for up to 3 days. Naan can be wrapped in foil and refrigerated for 2 days.

Freezer: Freeze cooked chicken and naan separately in freezer‑safe bags for up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours due to perishable ingredients.

Make-Ahead Tips

• Prepare the naan dough the night before and refrigerate; it will rise slowly and develop flavor.
• Marinate the chicken overnight for deeper flavor.
• Green chutney keeps well refrigerated for up to 3 days; make it ahead of time.
• Reheat naan briefly in a hot skillet or oven before assembling.

Frequently Asked Questions