Homemade cheese stuffed garlic naan and creamy garlic kabab curry

Ingredients

• 2 kg Chicken Mince (fresh, preferably with a little fat for juiciness)
• 4 Green Chilies (seeded if you prefer less heat, roughly chopped)
• 0.5 cup Fresh Coriander Leaves (loosely packed, chopped)
• 0.25 cup Fresh Mint Leaves (chopped)
• 8 Garlic Cloves (peeled)
• 5 slices White Bread (remove crusts, torn into pieces – used as a binder)
• 2 tbsp Vegetable Oil (for the kebab mixture and later frying)
• 2 tsp Salt
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 1 tsp Crushed Red Chili Powder (kuti mirch, adjust to taste)
• 0.5 tsp Black Pepper Powder
• 0.25 tsp White Pepper Powder
• 0.5 tsp Garlic Powder
• 1 large Onion (peeled and roughly chopped)
• 1 inch Ginger (peeled and chopped)
• 4 cloves Garlic (for gravy) (peeled)
• 1 tsp Garam Masala
• 2 tbsp Mayonnaise (regular, not low‑fat)
• 100 ml Heavy Cream (cold)
• 4 cups All‑Purpose Flour (sifted)
• 1 tbsp Active Dry Yeast (about 9 g)
• 1 tbsp Sugar
• 1 tsp Salt (for dough)
• 1 tsp Baking Powder
• 2 tbsp Oil (for dough) (vegetable or canola oil)
• 1.25 cups Warm Water (about 110°F / 43°C, enough to form a soft dough)
• 200 g Mozzarella Cheese (shredded or thinly sliced)
• 1 clove Garlic (for stuffing) (minced)
• 1 tbsp Fresh Coriander (for stuffing) (chopped)
• 1 tsp Dry Fenugreek Leaves (Kasuri Methi) (crushed)
• 2 tbsp Butter (melted, for brushing naan)

Instructions

1. Blend Kebab Base

   Add chicken mince, green chilies, coriander, mint, garlic cloves, torn bread pieces and a splash of oil into the food processor. Pulse until everything is coarsely blended.

   Time: PT5M

2. Season the Mixture

   Add salt, coriander powder, cumin powder, crushed red chili, black pepper, white pepper and garlic powder. Blend a few more seconds to incorporate the spices evenly.

   Time: PT3M

3. Shape the Kebabs

   With wet hands, take portions of the mixture and shape them into oval or round kebabs about 2‑inch thick.

   Time: PT5M

4. Lightly Fry Kebabs

   Heat 2 tbsp oil in the heavy‑duty pot over medium‑high heat. Add kebabs and fry 2‑3 minutes per side until lightly golden but not fully cooked.

   Time: PT5M

   Temperature: Medium‑High

5. Prepare Gravy Base

   In the food processor, combine onion, ginger, garlic, salt, garam masala, crushed red chili, black pepper and garlic powder. Blend to a smooth paste.

   Time: PT5M

6. Sauté Gravy Base

   In the same pot, add a little more oil if needed and sauté the paste over medium heat for about 8 minutes, stirring frequently, until fragrant and the raw smell disappears.

   Time: PT8M

   Temperature: Medium

7. Add Creamy Elements

   Stir in 2 tbsp mayonnaise and 100 ml heavy cream. Mix well and let the sauce come to a gentle simmer.

   Time: PT2M

   Temperature: Low

8. Simmer Kebabs in Sauce

   Return the lightly fried kebabs to the pot, reduce heat to low and let them cook in the creamy sauce for 10‑15 minutes, turning occasionally, until the kebabs are fully cooked and the sauce thickens.

   Time: PT12M

   Temperature: Low

9. Make Naan Dough

   In a large mixing bowl, whisk together flour, yeast, sugar, salt and baking powder. Add oil and warm water, then knead until a soft, non‑sticky dough forms (about 8‑10 minutes).

   Time: PT10M

10. Rest the Dough

    Cover the bowl with a damp cloth and let the dough rest in a warm place for 30 minutes until slightly puffed.

    Time: PT30M

11. Prepare Cheese Stuffing

    In a small bowl, combine shredded mozzarella, minced garlic and chopped coriander. Mix well.

    Time: PT5M

12. Assemble Stuffed Naan

    Divide the rested dough into 6 equal balls. On a lightly floured surface, roll each ball into a 6‑inch circle, place a spoonful of cheese stuffing in the center, fold the edges over and seal. Gently roll again to a 7‑inch oval.

    Time: PT10M

13. Cook the Naan

    Heat a tawa or skillet over high heat. Cook each naan for about 1‑2 minutes per side, until puffed and golden spots appear. Brush immediately with melted butter.

    Time: PT10M

    Temperature: High

14. Finish and Garnish

    Drizzle a little extra heavy cream over the kebab karahi and sprinkle crushed dry fenugreek leaves. Serve hot with the stuffed cheese garlic naan.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Mince: Ground turkey, Ground lamb
• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Fresh Coriander Leaves: Cilantro, Parsley (different flavor)
• Instead of Fresh Mint Leaves: Thai basil, Fresh basil
• Instead of Garlic Cloves: Garlic paste (1 tsp), Garlic powder (1 tsp)
• Instead of White Bread: Bread crumbs, Panko
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Salt: Sea salt, Kosher salt
• Instead of Coriander Powder: Cilantro powder
• Instead of Cumin Powder: Ground cumin seeds
• Instead of Crushed Red Chili Powder: Paprika, Aleppo pepper
• Instead of Black Pepper Powder: White pepper, Ground pepper
• Instead of White Pepper Powder: Black pepper, Ground ginger (different flavor)
• Instead of Garlic Powder: Fresh minced garlic (1 tsp), Garlic paste
• Instead of Onion: Shallots, Leeks
• Instead of Ginger: Ground ginger (1 tsp), Ginger paste
• Instead of Garlic (for gravy): Garlic paste (1 tsp), Garlic powder (1 tsp)
• Instead of Garam Masala: All‑spice blend
• Instead of Mayonnaise: Greek yogurt (2 tbsp), Sour cream (2 tbsp)
• Instead of Heavy Cream: Full‑fat coconut milk (100 ml), Half‑and‑half (100 ml)
• Instead of All‑Purpose Flour: Bread flour, Whole‑wheat flour (mixed 50/50)
• Instead of Active Dry Yeast: Instant yeast (1 tsp), Baking powder (increase to 2 tsp, no rise)
• Instead of Sugar: Honey (½ tbsp), Maple syrup (½ tbsp)
• Instead of Salt (for dough): Sea salt
• Instead of Baking Powder: Additional yeast (½ tsp), Club soda (replace part of water)
• Instead of Oil (for dough): Melted butter, Ghee
• Instead of Warm Water: Milk (for richer flavor), Buttermilk (½ cup water + ½ cup buttermilk)
• Instead of Mozzarella Cheese: Paneer (200 g), Cheddar cheese (200 g)
• Instead of Garlic (for stuffing): Garlic powder (¼ tsp), Garlic paste (½ tsp)
• Instead of Fresh Coriander (for stuffing): Parsley, Mint
• Instead of Dry Fenugreek Leaves (Kasuri Methi): Dried thyme (1 tsp), Ground fenugreek (¼ tsp)
• Instead of Butter: Ghee, Olive oil

Equipment Needed

• Food Processor
• Large Mixing Bowl
• Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Heavy‑Duty Stainless Steel Pot (Karahi)
• Frying Skillet
• Rolling Pin
• Tawa or Baking Sheet
• Pastry Brush (optional)
• Spatula
• Plate (for resting kebabs)
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Blending the kebab mixture without over‑processing.
• Ensuring kebabs are sealed and do not stick to the pot.
• Simmering the sauce on low heat to avoid curdling the cream.
• Properly sealing the cheese stuffing inside the naan to prevent leakage.
• Cooking naan on high heat for quick puffing without burning.

Chef Tips from the Video

• Use warm (not hot) water for the dough to activate yeast without killing it.
• Brush the naan with melted butter mixed with a pinch of garlic for extra flavor.
• For an extra smoky aroma, finish the kebab karahi with a quick char using a kitchen torch.

Troubleshooting

Storage

Refrigerator: Store leftover kebab karahi in an airtight container for up to 2 days. Reheat gently on low heat.

Freezer: Freeze cooked kebabs (separated from sauce) for up to 1 month. Thaw overnight before reheating.

Room temperature: Naan is best served fresh; if needed, keep wrapped in foil for up to 2 hours.

Make-Ahead Tips

• Prepare the kebab mixture, shape the kebabs and freeze them raw; fry when needed.
• The naan dough can be refrigerated overnight for a deeper flavor.
• Gravy base can be blended and stored in the fridge for up to 24 hours.

Frequently Asked Questions