Cheese Stuffed Naan with Chicken Tikka Masala
Cheese Stuffed Naan with Chicken Tikka Masala is a delicious fusion of soft, cheesy naan paired with a rich and flavorful chicken tikka masala. This homemade recipe features fluffy, golden naan bread filled with gooey mozzarella cheese and served with a creamy, spiced curry. Perfect for an indulgent meal, this dish is a must-try for lovers of Indian cuisine and stuffed bread recipes.
Cheese Stuffed Naan with Chicken Tikka Masala is a delightful fusion of soft, fluffy naan bread filled with gooey mozzarella cheese, paired with a rich and aromatic chicken tikka masala. The naan puffs up beautifully, creating a crispy yet tender texture, while the creamy melted cheese inside adds a delicious contrast to the bold, spiced curry. The chicken tikka masala is slow-cooked in a fragrant blend of spices, yogurt, and tomato sauce, creating a luscious, flavorful dish. Brushed with melted butter and garnished with fresh parsley, this meal is a perfect combination of indulgence and comfort, making it a must-try for lovers of Indian-inspired cuisine!
Ingredients
- 500g bread flour (or all-purpose flour)
- 160ml warm milk
- 160ml warm water
- 10g (1.5 tbsp) instant dry yeast
- 10g (1 tbsp) sugar
- 8g (0.8 tbsp) salt
- 18g (3 tbsp) olive oil (or cooking oil)
- Mozzarella cheese (for stuffing)
- Melted unsalted butter (or olive oil)
- Parsley (for garnish)
- 300g (2) chicken breasts, cut into bite-sized pieces
- 20g (1 tbsp) sugar-free yogurt
- 4g (0.5 tbsp) lemon juice
- 18g (1 tbsp) minced garlic
- 6g (1 tbsp) chili powder
- 10g (1 tbsp) curry powder
- A pinch of black pepper
- 20g unsalted butter
- ½ onion, finely chopped
- 48g (3 tbsp) tomato pasta sauce
- 20g (1 tbsp) sugar-free yogurt
- 30g (3 tbsp) heavy cream (or coconut milk)
- 6g (1 tbsp) chili powder
- 10g (1 tbsp) curry powder
- 100ml water
Nutritional Information
- Calories: 520
- Protein: 35g
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 85mg
Directions
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In a bowl, mix warm water, instant dry yeast, and sugar. Stir until the yeast dissolves. Add warm milk, bread flour, and salt. Mix the salt into the flour before combining everything. Knead the dough until smooth. Add olive oil and knead until fully incorporated. Cover and let the dough rise in a warm place until it doubles in size.
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In a bowl, combine chicken, minced garlic, lemon juice, yogurt, curry powder, chili powder, and black pepper. Mix well and let marinate for at least 30 minutes. Finely chop half an onion.
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Heat a pan and melt the butter. Add chopped onion and sauté until golden. Add the marinated chicken and cook on low heat until fully cooked. Stir in heavy cream, tomato pasta sauce, yogurt, chili powder, curry powder, and water. Simmer until the sauce thickens.
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Once the dough has risen, divide it into five equal portions. Shape each portion into a ball, then flatten it slightly. Place a small portion of mozzarella cheese in the center and wrap the dough around it, sealing tightly. Lightly flour a surface and roll each stuffed dough ball into a 20 cm round. Check for cracks and ensure the cheese is fully enclosed.
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Heat a pan and lightly coat it with cooking oil. Once hot, place the rolled dough in the pan and cook on medium-low heat. Flip frequently, pressing gently to encourage puffing. Once the dough starts to puff, flip again until fully cooked.
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Brush with melted butter or olive oil. Sprinkle with parsley. Serve with prepared chicken tikka masala, chopped onions, and vegetables of your choice. Finish with a sprinkle of Parmesan cheese.
