Chicken Naan | Chicken Stuffed naan

Serving Size: 5

Ingredients for the chicken stuffing:

•       1 cup boiled and shredded chicken
•       1 onion sliced
•       1 tbsp. chopped garlic
•       1 green chili finely chopped
•       5 curry leaves finely chopped
•       1 tsp whole cumin
•       2 tsp red chili powder
•       ¼ tsp turmeric powder
•       1 tsp cumin powder
•       1 tsp coriander powder
•       ½ cup chopped coriander leaves
•       1 tbsp. lemon juice
•       Salt
•       3 to 4 tbsp. cooking oil

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp salt
• 1 tsp sugar
• 3 tbsp. vegetable oil 

Method:

1. Mix yeast, warm milk and sugar in large mixing bowl. Leave it for 10 minutes until the froth forms in the yeast and milk mixture.
2. Then add salt and oil and mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
3. Keep the dough covered in a warm place to rise and double in size.
4. To make the chicken stuffing:  Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and garlic, and sauté till soft. 
5. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
6. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed). 
7. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.
8. Divide the dough into small lemon size balls.
9. Roll out each part into a small disc and keep the chicken filling in the center.
10. Bring the sides together and cover the chicken filling completely. Roll out into a normal size roti.
11. Heat a pan and roast the naan with some ghee or cooking oil on both sides till cooked and golden.  
12. Serve hot.

To see the technique of stuffing and rolling a stuffed Paratha see : Aloo Paratha