Introducing a mouth-watering rendition of a timeless favourite! This Naan is a delectable combination of fluffy naan bread, gooey mozzarella, and delicious kheema (chicken mince) that's bursting with flavour. Served alongside a zesty tomato and cilantro chutney, this dish is sure to tantalize your taste buds and leave you craving for more!
Prep time: 20 minutes
Cook time: 2 hours (including rest time for naan)
Serving: 6 naans
If you're a fan of Indian cuisine, you've probably tried naan - the soft, pillowy flatbread that's a staple in many Indian households. While naan is delicious on its own, it also makes a perfect base for a variety of toppings. In this blog post, we'll be exploring a delicious twist on the classic naan recipe: cheese and chicken naan.
Since I was a kid, I loved paratha stuffed with a potato filling, it was so satisfying and tasty. My mom would make a massive pile of them and I would eat it for breakfast, dinner and everything in between until they were done! Many years later I have married Parimal, a cheese fanatic and runner who is always in search for protein!
So one day I embarked on a culinary adventure to create a delectable twist on paratha using chicken mince, cheese, and naan dough. The resulting dish was incredibly soft and bursting with flavour, especially when dipped in a flavourful chutney. This inspired me to share my recipe with others! The dish features a blend of garlic, ginger, turmeric, and garam masala in the chicken, paired with the creamy texture of mozzarella cheese and a zesty cilantro and tomato chutney to give it that extra kick.
I have a confession to make: I've been asked for this recipe countless times over the past year, but I've been unable to share it until now. However, I've made a commitment to my readers, and I'm thrilled to finally be able to post it! I can't wait for more people to taste the incredible goodness and flavour of this dish.
Tips
Proofing your dough You know your dough is properly proofed (raised) when it becomes twice it's size. This usually takes 60-90 minutes depending on the temperature of the room. If it is not properly proofed your dough will become chewy and harder to roll. I usually proof the dough in the microwave with it turned off for 60 minutes, works for me every time!
Enclose the filling Be sure to enclose the filling well into the naan dough otherwise it may fall apart. One to two small holes isn't the end of the world so don't panic, after practicing with one you will get the hang of it.
Sugar While I understand many prefer to cook without sugar, when added to the dough and chutney, it creates another dimension of flavour, if it is left out you will feel like something is missing so it is an ingredient that's worth keeping in.
Spice This tantalizing dish is designed to create a party in your mouth but if you have a mild palette you will still love the naan, simply leave out all the green chillies and jalapeño peppers.
Serve while hot The naan is so cheesy and when served while still melty it tastes the best!
How to assemble the Bo-naanza
Step 1. Flour the surface and roll out the naan to a roughly 5 inch circle.
Step 2: Place. 2-3 tablespoons of filling at the centre and and press together so it all comes together in the middle.
Step 3: Lift one edge of the circle with one hand and hold on to it, with the other hand go around the rim, gathering all the edges with the hand holding it until you get something that ressembles Santa's toy sack.
Step 4: Squeeze the dough gathered in you. hand and press it down so it attaches to the ball.
Step 5: Flour the surface and turn the ball to the other side. Now roll very gently into a circle that's roughly 6 inches or as big as you feel comfortable rolling it. Voila!
How to serve Cheesy Kheema Bo-naanza
Indulge in the airy texture of this naan, perfectly paired with a tantalizing tomato chutney (recipe below). You can also elevate your curry game by serving this fluffy naan in place of the regular version with dishes such as butter chicken, chicken makhni, paalak paneer, or meat curry.
Recipe for Cheesy kheema bo-naanza
Prep time | 20 minutes |
Cook time | 2 hours |
Total time | 2 hours and 20 minutes |
Servings | 6 naans |
Dough
3 cups of flour plus more for dusting
1 teaspoon sugar
1 1/4 cups warm water
1 packet quick rise yeast (2 1/2 teaspoons)
4 tablespoons oil
2 teaspoons salt
Filling
1/4 onion finely chopped
2 tablespoons oil
225 grams of chicken mince (roughly half a 450gram packet, no need to be exact!)
1 teaspoon salt
1 tablespoon crushed garlic
1 teaspoon crushed ginger
1/2 teaspoon crushed thai green chillies or crushed jalapeno's (optional)
1/4 teaspoon turmeric
1/2 teaspoon gharam masala
1/4 teaspoon crrushed cloves (optional)
1/2 cup grated pizza mozzerella
3 tablespoons of chopped cilantro
Butter
1 tsp garlic
2 tablespoons finely chopped cilantro
1/2 cup salted butter
Chutney
1 bunch of cilantro
1 teaspoon salt
1/2 teaspoon sugar
1/2 tomato
1 teaspoon crushed garlic or 2 large cloves of garlic
1 green chillie
To make the naan simply mix the sugar, yeast and warm water together in a bowl, cover it with a cloth and let it sit for 5 minutes. Then you will see some bubbles on the top. If you don't you may need to start over with a different yeast.
Now add the rest of the ingredients into the bowl, with the dough hook on the stand mixer, mix for 3 minutes. If you don't have a stand mixer, simply mix by hand until it comes together, around 5 minutes.
Allow the dough to sit in an oiled bowl (covered with plastic wrap) for 60 - 90 minutes, or until the dough has doubled in size. I like to leave mine in the micowave with it turned off, works every time!
Meanwhile lets make the chicken mince. Add the oil to a pan on medium heat. Once it's hot add the onions, garlic, ginger and green chillies, and sauté until translucent, around 3-5 minutes. Add in the rest of ingredients and mix with a spatular, breaking apart the mince so it's in small bits until cooked, around 5 minutes. Remove from the stove, add cilantro and mix well. Now remove the mixture from the pan and place it onto a tray to cool.
Also meanwhile you can make the chutney, simply put all the chutney ingredients into a blender and blend well.
Prepare the butter by adding all the ingredients to a small pot and on medium heat, cook the ingredients until they are sizzling, around 3 minutes, then remove from the heat.
Once the dough in ready, cut into 6 equal pieces. Prepare a frying pan on medium heat.
Take one piece, make a ball and roll on a flour dusted surface until the circle is roughly 6 inches long. Now place 2-3 tablespoons of filling to the centre. Next, lift one side of the naan with one hand, and slowly go around the rim of the circle gathering the edges with the other hand. The goal here is to make a ball of naan with the filling inside. Refer to the pictures above for some help.
Place the naan on the frying pan for 1 minute. Baste the side facing upwards with the butter, then turn and baste the other side, cook for 1 minute. Now turn the naan over to check that it's cooked, both sides should be slightly brown with some dark spots. It's ready! Place the naan in a container and cover with a towel or in an air tight container.
Repeat steps 8 and 9 for the rest of the 5 naan!
Enjoy hot by dipping into a generous amount of chutney!