This Chicken Tikka Stuffed Naan recipe takes two beloved dishes—fluffy naan and smoky chicken tikka—and brings them together in a handheld, gooey, flavor-loaded package. With just a simple yogurt-based dough (no yeast or rising time needed) and a creamy, marinated filling, this is the perfect recipe for when you want something hearty but quick.
The filling is what really makes this dish sing: tender chicken breast marinated in yogurt, tomato puree, and classic tikka spices like cumin, garam masala, and Kashmiri chilli. It’s pan-cooked, then mixed with cream cheese and coriander for a creamy texture. Stuff it inside the dough, sear it on a hot pan, and optionally brush with garlic butter for an irresistible finish.
No-Yeast Dough: Comes together in minutes and is easy to work with.
Cheesy and Satisfying: Melted cheese meets creamy spiced chicken inside fluffy naan.
Pan-Cooked Simplicity: No oven required—just a tawa or skillet.
Perfect for Dipping: Pair with chutney, raita, or simply enjoy on its own.
Quick family dinners or weekend snacks.
Kids and adults alike who love street food-style comfort.
Hosting: double the batch and impress a crowd.
Dough:
200g self-raising flour
180g Greek yogurt
Pinch salt
Filling:
300g chicken breast
1 tbsp yogurt
1 tsp ginger-garlic paste
1 tsp tomato purée
1 tsp each (cumin, coriander)
1.5 tbsp cream cheese
Make the Dough
In a bowl, mix together the yogurt, flour, and salt until a shaggy dough forms.
Knead for 5 minutes until smooth and elastic. Cover and let it rest for 30 minutes to 1 hour.
Prepare the Chicken Tikka Filling
In a bowl, marinate the diced chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice.
Let it sit for at least 1 hour if possible.
Cook the Chicken
Heat oil in a pan over medium heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked and most of the liquid has evaporated.
Turn off the heat, stir in the cream cheese and fresh coriander, and set aside to cool.
Assemble the Naan Pockets
Divide the rested dough into 6 equal balls.
On a floured surface, flatten one dough ball. Add 1 tablespoon of the chicken filling and a little grated mozzarella.
Pinch the edges together to seal the filling inside.
Flatten the Pockets
Press each filled ball down gently, flip, and roll into a small disc (around 5–6 inches wide), taking care not to tear.
Cook the Naan
Heat a dry pan or tawa over medium heat.
Cook each naan for about 3 minutes per side, until golden and slightly puffed.
Finish and Serve
Brush with optional garlic butter (combine melted butter, garlic, and chopped coriander) before serving.
Serve hot with mint chutney, yogurt dip, or enjoy as is.
