BUTTER CHICKEN STUFFED GARLIC NAAN

Rich butter chicken encased in a cheesy naan bread and topped with sesame seeds and coriander.

INGREDIENTS

Naan: (makes two stuffed naans - baked on a small square tray)

1 1/3 all purpose flour

75 ml warm water

1/2 tsp sugar

3/4 tsp yeast

2 and 1/2 tbsp curd / yogurt

1 tbsp melted butter

3/4 tsp salt

some olive oil

Butter chicken -

For marination :

1 medium chicken breasts

1/2 cup yogurt /curd

1/2 tbsp tandoori masala or kabab masala

1 tsp lemon juice

1 tsp minced garlic / paste

1 tsp minced ginger / paste

1 small green chilli, chopped / paste form

1/2 tsp lemon juice

1/2 tsp salt

For sauce/curry:

Oil for sauce

1/2 tsp cumin seeds

1 small onions, finely chopped

1 tsp minced garlic

1 tsp minced ginger

1/2 cup tomato puree ( or use one whole tomato)

1 tsp cumin powder

1 tsp coriander powder

1./2 tsp garam masala

1/2 tsp chili powder

1/2 cup tomato puree

1 tsp water

Salt to taste

1 tsp sugar

1/2 cup fresh cream

some butter

¼ cup chopped coriander leaves

Assembly and Garnishing :

1 cup grated mozzarella cheese or any pizza cheese

¼ cup garlic butter or unsalted butter

chopped fresh coriander leaves

Sesame seeds

INSTRUCTIONS

To prepare the naan -

Put in all the ingredients into a large mixing bowl and mix to combine.

On a lightly floured surface, knead for about five minutes until smooth, then transfer to a lightly oiled bowl. Cover let rise until doubled in size in a warm area, about 30-40 minutes.

Butter chicken:

* Cooking the chicken in the oven -

Preheat oven to 180ºC. In a bowl mix together all marinade ingredients. Marinate chicken and keep aside for 20 minutes.

Transfer chicken to a greased sheet pan and bake for 30-40 minutes until chicken is cooked through. Shred into small pieces using a fork. Keep aside.

OR

*Cooking the chicken in on stove -

In a bowl mix together all marinade ingredients. Marinate chicken and keep aside for 20 minutes.

Transfer chicken to a pressure cooker for two to three whistles until chicken is cooked through. Shred into small pieces using a fork. Keep aside.

To make the butter chicken curry -

Heat oil in a pan over medium heat, add cumin seeds and onions. Cook until onions are softened and caramelized. Add tomato puree and spices. Combine them well and cover with a lid for 10 minutes until slightly thickened.

Add cream and butter. Stir to combine and melt butter. Add shredded chicken and coat in sauce. Stir through chopped coriander leaves. Cover and cook for 5 minutes.

Assembly:

Punch the risen dough and place onto a lightly floured surface. Roll out into a large circle/oval. Preheat oven to 200ºC.

Transfer the dough to a piece of parchment paper. Sprinkle cheese on the bottom half of the oval dough. Top with butter chicken and add more cheese. Fold top over and press the edges together to seal.

Carefully place the naan with the parchment paper onto a tray and bake for 30 minutes until golden brown.

Remove from the oven and brush with garlic butter and top with chopped coriander and sesame seeds while still hot.

Repeat this for the second naan and serve with sauce.

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