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

Steamed Rice & Chicken Dumplings

This recipe post was actually prepared as a guest post for my fellow blogger Lubna Karim.

I would like to thank Lubna who blogs at Kitchenflavors for inviting me to her wonderful space as a guest writer for her Ramadan Event. She truly has an amazing collection of classic recipes and intricate style of food photography.

Rice & chicken dumplings also known as Chicken Mutli or Chicken mutkule is a traditional Mangalorean recipe. This recipe is a short cut and easy method of preparing it. Normally for rice dumplings, the rice is first soaked, ground to a smooth batter and then cooked to form a dough. By using Idli rava, it cuts down the time taken to soak and grind the rice and makes the whole process easy and quick. It can be a complete meal on its own, perfect dish for iftar and can also be enjoyed as an evening snack. 

Serving Size: 5

Total Cooking Time: 1 hour (approx)  

For Chicken Stuffing

Ingredients

• 1 cup boiled and shredded chicken
• 1 onion sliced
• 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

Method:

1. Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft.
2. 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)
3. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

For Rice Dumplings

Ingredients

• 1 cup Idli Rava*
• 2 and 1/4 cup water
• 1/2 cup freshly grated coconut (for batter)
• 1/4 cup cooked rice
• Salt

*What is Idli Rava?
Idli Rava is not semolina or rice flour. It is a coarse rice powder available in any Indian stores. It is normally used for making idlis.

Method:

1. Heat a non-stick sauce pan and boil 2 and 1/4 cup water and salt.
2. Add 1 cup idli rava to the boiling water and stir well. (Before adding rava reduce the flame)
3. After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.
4. Keep stirring on low flame till the mixture gets thicker and starts to leave the sides.
5. While cooking, the water starts to dry up and batter starts looking like a very soft dough.
6. Remove from heat and cool for 2 minutes.
7. When the dough is still hot, dip your hands in water and give them a shape of a small lime size ball and then make it into a hollow cup so that you can place stuffing inside.
8. Stuff each dumpling with the 1 tbsp of chicken mixture or as needed.                                    

To make the steamed dumplings

1. Heat a steamer with enough of water.
2. Place the stuffed dumplings in the steamer and steam cook for about 10 minutes.
3. Let the dumplings cool down completely before handling them. If you try to remove hot dumplings, they might break or crumble as they are very delicate when hot.
4. Serve warm.

Step by step pictures

 Chicken Stuffing

Rice Dumplings

Variety of Stuffing recipes for Samosas & Pies

Meat Mince Stuffing

Ingredients:

• 500 gms mince (beef/mutton)
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tbsp kasoori methi
• 1/2 tsp garam masala powder
• Salt
• 4 tbsp of cooking oil
• 1 medium onion finely chopped
• 1/2 cup chopped spring onion (green & white)
• 1 or 2 green chilies finely chopped
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 cup finely chopped capsicum
• 1 tbsp lemon juice

Method:

1. In a bowl, mix together first 9 ingredients. Mix well and marinate the mince for 1 hour.
2. Heat oil in a sauce pan or kadhai. Add the marinated mince and cook on high heat for 30 seconds by stirring constantly. 
3. Cover and cook on low flame till the mince is fully cooked. Dry out the liquid if any by cooking without lid.
4. Then add last seven ingredients and cook on high heat for 1 minute. Stir well, check the salt and adjust all the spices.
5. Remove from heat and cool it before using it as a stuffing. 

Vegetable Stuffing

Ingredients:

• 4 medium size potatoes boiled & mashed
• 1/2 cup boiled green peas
• 1 tsp whole cumin
• 1 tbsp grated ginger
• 2 green chilies chopped
• 6 curry leaves chopped
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp amchur powder
• 1/4 tsp garam masala powder
• 3 tbsp cooking oil
• Salt

Method:

1. Heat oil in a sauce pan. Add cumin, ginger, green chilies, curry leaves and sauté for half a minute.
2. Then add mashed potatoes, turmeric powder and chili powder. Cook for 2 to 3 minutes while stirring.
3. Finally add boiled green peas, amchur powder, garam masala powder, salt and cook on low heat for 2 more minutes.
4. Remove from heat and allow it to cool. 

Note: Add more green chilies to make it more spicy. 

Peri Peri Chicken Stuffing

Ingredients:

• 500 gms Boneless Chicken
• 1 medium size onion finely chopped
• 1/2 cup spring onion finely chopped
• 5 tbsp Cooking oil

Grind to a fine paste:

• 4 cloves of garlic
• 4 to 5 dry red chilies (as per taste)
• 1 tsp dried oregano powder
• 1 tsp paprika / red chili powder
• 3 tsp balsamic vinegar / white vinegar
• 2 tbsp olive oil
• Salt

Preparation:

1. Finely chop boneless chicken (can also use chicken mince). Or you can make your own chicken mince by using a chopper. Add boneless chicken cubes to a chopper and dry grind for few seconds.  
2. Prepare the peri peri paste and marinate chicken in it for 1 hour.
3. Chop onion and spring onion and keep ready.

Method:

1. Heat oil in a pan and fry chopped onion till light golden.
2. Add marinated chicken, stir well, cover and cook till chicken is fully done and all the water has dried up. To that add chopped spring onion. 
3. Check the salt and other seasoning, if required adjust accordingly.
4. Remove from heat and cool it completely before using it as a stuffing.

Chicken Mince Stuffing for Samosas

Ingredients:

• 500 gms Chicken mince
• 1 cup chopped onion
• 2 tbsp chopped garlic
• 2 tbsp yogurt
• 1 tbsp soy sauce
• 1 tbsp chopped green chilies
• 1 tsp red chili flakes (optional)
• 1/2 cup chopped spring onion (green & white)
• 1 tsp black pepper powder
• Salt
• 4 tbsp cooking oil

Method:

1. In a bowl, mix together 500 gms chicken mince and 2 tbsp yogurt.
2. Heat oil in a saucepan and fry 2 tbsp chopped garlic and 1 cup chopped onion till soft and slightly changes colour.
3. Add chicken mince and stir well till well combined with onion. Cook for 1 minute on high heat and then reduce the heat.
4. Now add 1 tbsp soy sauce, 1 tbsp chopped green chilies (as per your taste), 1 tsp red chili flakes, salt and 1 tsp black pepper.
5. Place the lid and cook the mince till is fully done. Cook till the water in chicken mixture has dried out.
6. Finally add 1/2 cup chopped spring onion, stir well and remove from heat.
7. Cool the chicken mixture completely before using it as stuffing for any dish.

Sezchuan Chicken Stuffing

Ingredients:

• 1 cup boiled and shredded chicken
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup chopped spring onion
• 1 tbsp grated garlic
• 1 tbsp grated ginger
• 1 tsp red chili flakes
• 1 tsp black pepper powder
• 1 tbsp soy sauce
• 1 tbsp red chili sauce
• 1 tsp sugar
• Salt
• 2 tbsp oil

Method:

1. Heat oil in a flat pan and fry grated ginger and garlic for half a minute. Then add cooked chicken, 1 tsp red chili flakes, 1 tsp black pepper powder and salt. Stir well and cook on low heat.
2. Then add 1 tbsp soy sauce and 1 tbsp red chili sauce. After few seconds add cabbage, carrot, spring onion and 1 tsp sugar. Cook for 1 minute and then turn off the heat.
3. Remove the chicken stuffing in a bowl and set aside to cool.

Spicy Chicken Stuffing.

Ingredients

·       1 cup boiled and shredded chicken

·       1 onion sliced

·       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

Method:

•  Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft. 
• 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). 
• Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

Chicken & Broccoli Stuffing

Ingredients:

• 300 gms chicken mince
• 4 to 5 pieces of broccoli florets
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 2 green chilies chopped
• 1/4 cup chopped white spring onion
• 1/4 cup chopped green spring onion
• 2 tbsp soy sauce
• 1 tsp black pepper powder
• Salt
• 2 tbsp cooking oil

1) Heat a sauce pan with 2 tbsp oil. Add, 1 tbsp chopped garlic,1 tbsp chopped ginger, 2 green chilies chopped and 1/4 cup chopped white spring onion. Saute for 1 minute.

2) Add 300 gms chicken mince, 2 tsp soy sauce, 1 tbsp black pepper and salt. Cook for sometime and then add chopped green spring onion.

3) Cook covered till chicken mince is fully cooked. And all the water has dried up.

4) When the chicken is fully cooked and water has evaporated, add the cooked broccoli. Stir well and set aside and cool before making the dumplings.

Chicken & Mushroom Stuffing

Ingredients:

• 1 cup boiled and shredded chicken
• 1 cup chopped mushrooms
• 1 capsicum chopped
• 1 small onion chopped
• 1 tsp ginger & garlic paste
• Pinch of turmeric powder
• 1 tsp black pepper powder
• 1 tsp soy sauce
• 1/2 tsp cumin powder
• 1/4 cup chopped coriander leaves
• Salt
• 1 green chili chopped (optional)
• 2 tbsp oil to cook

Method:

1. Heat oil in a sauce pan and fry onion till soft.
2. Add ginger garlic paste and fry for 1 minute.
3. Add mushrooms and capsicum and fry till cooked.
4. Now add rest of the ingredients - chicken, turmeric, black pepper, salt, cumin powder, soy sauce, green chili and coriander leaves.
5. Saute for 2 minutes, remove from fire and cool.

White Sauce Chicken Stuffing

Ingredients:

• 2 cups boiled and shredded chicken
• 1 cup onion finely chopped
• 3 green chilies finely chopped
• 2 tbsp coriander leaves finely chopped
• 1 tbsp black pepper powder
• Salt to taste
• 2 tsp curry powder or (1/2 tsp red chili powder + 1/2 tsp cumin powder + 1/2 tsp Coriander powder + 1/2 tsp garam masala powder)
• 2 tbsp flour
• 2 tbsp butter
• 1 1/2 cup warm milk

Method:

1. Heat butter and saute onion till soft and light golden. 
2. Now add flour, salt, black pepper powder and curry powder. Fry for few seconds and then slowly add milk and keep stirring to avoid any lumps.( you can stir using an egg whisker)
3. When the sauce starts to thicken add in the shredded chicken, green chilies and chopped coriander.
4. Mix well and set aside to cool.