Warning: This Chicken Tikka Stuffed Naan Recipe May Cause Spontaneous Happiness

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For the Naan Dough:
– 400g self-raising flour
– 360g Greek yogurt
– 2 pinches of salt

For the Chicken Tikka Filling:
– 2 tbsp oil
– 600g chicken breast, diced
– 2 tbsp Greek yogurt
– 2 tsp ginger-garlic paste
– 2 tsp tomato purée
– ½ lemon, juiced
– 1 ½ tsp Kashmiri red chili powder

Additional Filling:
– 4 tbsp cream cheese
– Fresh coriander
– Mozzarella cheese

Instructions

1. Mix Greek yogurt, self-raising flour, and salt until a dough forms. Knead for 5 minutes until smooth. Cover and rest for 30-60 minutes.

2. Marinate the chicken with yogurt, ginger-garlic paste, tomato purée, spices, and lemon juice for 1 hour.

3. Heat oil in a pan. Cook the chicken for 8-10 minutes until most liquid evaporates. Turn off heat, stir in cream cheese and coriander. Cool.

4. Divide dough into 12 balls. Flatten each, add 2 tbsp filling and mozzarella, then seal edges.

5. Gently flatten into discs.

6. Cook on a dry pan over medium heat for 3 minutes per side until golden brown.

7. Optional: Brush with garlic butter before serving.