Cheesy Chicken Stuffed Naan – Creamy Tomato Cheese Pull Naan Pockets

1. Creamy Chicken Filling

You need:

• 400g chicken breast, cut into small cubes
• 3 tbsp oil or butter + ghee
• 1 tsp salt, 1/2 tsp black pepper
• 1 tsp paprika, 1 tsp garlic powder, 1 tsp dried oregano or parsley, 1/2 tsp turmeric, 1 tsp cumin or chicken spice mix
• 1 tbsp tomato paste
• 100ml cooking cream or heavy cream – you can replace with 80ml water + 2 tbsp yogurt
• 60g shredded mozzarella / cheddar mix
• Pinch of salt to finish

Method:

1. Heat oil in a pan, add the chicken cubes and all the spices. Mix well and cook on medium-high until the chicken is golden and cooked through.
2. Add tomato paste and stir for 1 minute.
3. Pour in the cream + a little water if needed. It will turn orange. Let it simmer 2-3 minutes until thick and creamy, not watery.
4. Turn off heat, add the handful of shredded cheese and stir until it melts into the sauce. Let it cool completely. This is important or it will tear the dough.

2. Soft Naan Dough

You need:

• 500g all-purpose flour – about 4 cups
• 1 tsp salt
• 1 tsp sugar
• 1 tsp instant dry yeast
• 1/2 tsp baking powder
• 200g plain yogurt – about 3/4 cup
• 2 tbsp oil
• 200-220ml warm water, add gradually

Method:

1. In a large bowl mix flour, salt, sugar, yeast and baking powder.
2. Make a well, add yogurt and oil, then start adding warm water while mixing with a spoon.
3. Knead 7-8 minutes until you get a soft, smooth, non-sticky dough. Add a little flour if too sticky.
4. Form a ball, cover with a cloth and let rest 1 hour in a warm place. It will puff a little.

3. Assemble

You also need:

• 12-16 slices of mozzarella or sandwich cheese
• Oil for pan-frying
• Optional for brushing: 20g melted butter + chopped parsley + 1 small garlic clove

1. Divide dough into 6-8 equal balls. Cover 5 minutes.
2. Lightly flour your work surface. Roll one ball into a thin oval, about 20cm long.
3. Place 1-2 slices of cheese in the center, then 2 tbsp of the cooled chicken filling on top. Don’t overfill.
4. Fold the dough over to make a half-moon pocket. Press edges firmly with fingers, then press again with a fork to seal really well.
5. Gently flatten with your palm.

4. Cook

1. Heat a large non-stick pan with 1 tsp oil on medium heat.
2. Place 1-2 pockets in, sealed side down first. Cook 3-4 minutes until golden brown spots appear, then flip and cook another 3-4 minutes. Press lightly with a spatula so cheese melts inside.
3. No need to add a lot of oil, just a drizzle. Cover with a lid for 1 minute if cheese isn’t melting.
4. While hot, brush with garlic parsley butter.

Serve immediately while cheesy and stretchy, with cherry tomatoes and tea like in the video.

Tips:

• Make sure filling is cold and thick, otherwise dough breaks.
• You can bake them instead: 200C for 12-15 min until golden.
• Keeps 2 days in fridge. Reheat in a dry pan. You can freeze the raw pockets for 1 month.
• Spicy version: add 1 tsp harissa or chili flakes to the chicken.