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