Tandoori Chicken Stuffed Naan Star

Ingredients

• 2/3 cup Warm Milk (around 110°F / 43°C)
• 2 tsp Instant Yeast (Active dry or instant)
• 3 tbsp Sugar (Granulated)
• 2 1/2 cup All-Purpose Flour (Sifted)
• 1/4 cup Unsalted Butter (Softened, cut into cubes)
• 1 tsp Salt (Fine sea salt)
• 1/4 cup Plain Whole Milk Yogurt (Full‑fat, unsweetened)
• 1 lb Chicken Thighs (Boneless, skinless, cut into 1‑inch cubes)
• 1/2 cup Plain Whole Milk Yogurt (For marinating chicken)
• 1 tbsp Ginger Garlic Paste (Store‑bought or homemade)
• 1 tsp Salt
• 1 tsp Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Chili Flakes
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Garam Masala
• 2 tbsp Olive Oil (For pan‑frying chicken)
• 1 handful Wooden Smoking Chips (Soaked briefly, wrapped in foil)
• 1 cup Shredded Cheddar Cheese (Sharp cheddar preferred)
• 1 cup Shredded Mozzarella Cheese (Low‑moisture)
• 1 Egg (Beaten with 1 tbsp water for egg wash)
• 2 tbsp Butter (Softened, mixed with minced garlic for garlic butter)
• 1 tsp Garlic (Minced)
• 1 tbsp Sesame Seeds (For sprinkling on top)
• 2 tbsp Fresh Cilantro (Chopped, for garnish)

Instructions

1. Make the Naan Dough

   In the stand mixer bowl combine warm milk, instant yeast, and sugar. Let sit 5 minutes, then add flour, softened butter, salt, and yogurt. Knead on medium speed for 7‑10 minutes until the dough is smooth, soft, and stretchy.

   Time: PT10M

2. First Rise

   Transfer the dough to a lightly oiled clean bowl, cover with a damp towel, and let it double in size in a warm place.

   Time: PT60M

3. Prepare the Tandoori Chicken Marinade

   In a medium bowl combine 1/2 cup yogurt, ginger‑garlic paste, salt, chili powder, turmeric, chili flakes, cumin, coriander, onion powder, and garam masala. Add the cubed chicken thighs and toss to coat evenly.

   Time: PT5M

4. Marinate the Chicken

   Cover the bowl and let the chicken marinate for 20‑30 minutes at room temperature.

   Time: PT30M

5. Smoke the Chicken

   Wrap a handful of wooden smoking chips in a small piece of foil, poke a few holes, and place in a cold skillet over low heat until they start to smoke (about 5 minutes). Add a drizzle of olive oil, then add the marinated chicken. Cook on high heat, stirring, until the chicken is cooked through and lightly charred, about 8‑10 minutes.

   Time: PT15M

6. Divide and Rest the Dough

   Punch down the risen dough, divide it into two equal halves, and let them rest on a lightly floured surface for 5 minutes so the gluten relaxes.

   Time: PT5M

7. Shape the Naan Circles

   Roll each half into a 10‑inch (25 cm) circle, leaving a ½‑inch border around the edge.

   Time: PT5M

8. Add Filling and Cheese

   Spread the cooked tandoori chicken evenly over the interior of each circle, leaving the border untouched. Sprinkle shredded cheddar and mozzarella over the chicken.

   Time: PT5M

9. Seal and Create the Star Shape

   Brush the exposed border with egg wash (1 beaten egg + 1 tbsp water). Place the second dough circle on top, press edges to seal. Cut a small circle in the center of the top layer. Divide the remaining dough around the edge into 16 equal strips. Twist each adjacent pair 2‑3 times, pinch the twisted ends together, and repeat until you have an eight‑point star.

   Time: PT10M

10. Final Brush and Garnish

    Brush the entire star with the remaining egg wash, sprinkle sesame seeds, and drizzle garlic butter (2 tbsp butter mixed with 1 tsp minced garlic). Scatter chopped cilantro on top.

    Time: PT3M

11. Bake the Naan Star

    Place the assembled star on a parchment‑lined baking sheet and bake in a pre‑heated oven at 425°F (220°C) for 12‑14 minutes, or until golden brown and the cheese is melted.

    Time: PT12M

    Temperature: 425°F

12. Serve

    Remove from oven, let rest 2 minutes, then slice into wedges and serve warm.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

38 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm Milk: Almond milk, Soy milk
• Instead of Instant Yeast: Active dry yeast (use 1 1/4 tsp)
• Instead of Sugar: Honey (reduce liquid), Maple syrup
• Instead of All-Purpose Flour: Bread flour, Whole wheat flour (half)
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Salt: Kosher salt (use 1 1/4 tsp)
• Instead of Plain Whole Milk Yogurt: Greek yogurt (thin with water), Buttermilk (same volume)
• Instead of Chicken Thighs: Chicken breast (less juicy)
• Instead of Plain Whole Milk Yogurt: Greek yogurt, Buttermilk
• Instead of Ginger Garlic Paste: Minced fresh ginger + garlic (1 tsp each)
• Instead of Chili Powder: Paprika + cayenne
• Instead of Turmeric Powder: Annatto for color
• Instead of Chili Flakes: Red pepper flakes
• Instead of Cumin Powder: Ground coriander (different flavor)
• Instead of Coriander Powder: Ground cumin
• Instead of Onion Powder: Finely minced onion (dry)
• Instead of Garam Masala: All‑spice blend
• Instead of Olive Oil: Vegetable oil, Ghee
• Instead of Wooden Smoking Chips: Liquid smoke (1 tsp)
• Instead of Shredded Cheddar Cheese: Monterey Jack
• Instead of Shredded Mozzarella Cheese: Provolone
• Instead of Egg: Milk wash, Plant‑based egg replacer
• Instead of Butter: Margarine
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Sesame Seeds: Poppy seeds
• Instead of Fresh Cilantro: Fresh parsley

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowls
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Skillet or Frying Pan
• Aluminum Foil
• Baking Sheet
• Parchment Paper (optional)
• Pastry Brush
• Rolling Pin
• Oven
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Knead the dough until smooth and stretchy (7‑10 minutes).
• Allow the dough to double in size before shaping.
• Marinate the chicken for at least 20 minutes to develop flavor.
• Cook the chicken until charred and smoky, using wood chips.
• Seal the edges of the two dough circles with egg wash to prevent leakage.
• Twist and pinch the dough strips correctly to form a stable eight‑point star.
• Brush with garlic butter and bake at 425°F until golden.

Chef Tips from the Video

• Use full‑fat yogurt for a richer dough flavor and tender chicken.
• For extra smoky flavor, add a few drops of liquid smoke to the chicken before cooking if wood chips are unavailable.
• Brush the naan with melted butter immediately after baking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (350°F) for 5‑7 minutes.

Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw overnight in the fridge and bake for an additional 5 minutes.

Room temperature: Not recommended; the bread will become stale within a few hours.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated after the first rise; bring to room temperature before shaping.
• Marinated chicken can be kept in the fridge for up to 24 hours.
• Assemble the star, brush with egg wash, and freeze before baking; bake directly from frozen, adding 3‑4 extra minutes.

Frequently Asked Questions