Introducing our mouthwatering Tandoori Chicken Naan Buns! Picture warm, fluffy naan bread filled with tender, juicy tandoori chicken, bursting with aromatic spices and flavors.

With each bite, you’ll experience a delightful blend of savory and smoky flavors, complemented by the tanginess of yogurt and the warmth of traditional Indian spices like cumin, coriander, and garam masala. A rich blend of spices and yogurt marinates the succulent chicken, bringing a burst of flavor to every bite. The texture is simply irresistible—soft and pillowy naan bread wrapped around tender, perfectly cooked chicken, creating a harmony of textures that will leave your taste buds dancing with joy. The aroma of freshly baked naan and fragrant spices transports you to the bustling streets of India, where the tantalizing scent of tandoori delights fills the air.

Whether you’re a fan of Indian cuisine or simply looking to spice up your dinner routine, our Tandoori Chicken Naan Buns are sure to tantalize your taste buds and leave you craving more. So, why wait? Give this delicious recipe a try and treat yourself to a culinary adventure unlike any other!

INGREDIENTS

These Tandoori Chicken Naan Buns require the following ingredients.

Tandoori Chicken Filling

• 400 grams of chicken tenders (approximately 4 pieces)
• ½ cup of plain yogurt
• One small, pureed tomato
• 1 tablespoon of ginger-garlic paste
• 1 tablespoon of lemon juice
• 1 teaspoon of salt (adjust to taste)
• 1 teaspoon of red chili powder
• 1 teaspoon of chili flakes (adjust to taste)
• ½ teaspoon of turmeric powder
• ½ teaspoon of coriander powder
• ½ teaspoon of cumin powder
• ½ teaspoon of onion powder
• ¼ teaspoon of garam masala
• Optional: 1-2 tablespoons of Shan chicken tikka masala powder.
• 2 tablespoons of oil, butter, or ghee for cooking
• A handful of wooden smoking chips
• 1-2 tablespoons of fresh, chopped cilantro for garnish

Naan Buns

• 160 grams of warmed milk (about ⅔ cup)
• 2 teaspoons of active dry yeast (or instant yeast)
• 325 grams of all-purpose flour (about 2 ½ cups)
• 40 grams of sugar (about 3 tablespoons)
• 1 teaspoon of salt
• 60 grams of softened unsalted butter (about ¼ cup)
• ¼ cup of plain yogurt (preferably full-fat)

Assembly

• 1 cup of shredded mozzarella cheese (optional)
• Egg wash (1 yolk + 1 tablespoon of milk)
• 1-2 tablespoons of sesame seeds
• 2 tablespoons of butter
• 1 teaspoon of garlic powder or minced garlic
• Chopped cilantro for garnishing

How to Make Tandoori Chicken Naan Buns?

Prepare the chicken

In a large bowl, mix all of the ingredients except for the oil, coriander, and cheese. Set aside. As promised, this step is uncomplicated!

This process will take around 30 minutes, during which you can start making the naan dough.

Naan Dough Preparation

Making the dough is simple. Begin by combining the yeast with warm milk and allowing it to foam, which normally takes approximately 10 minutes. Then combine all of the remaining ingredients and knead the dough. You can knead it by hand or with a stand mixer.

If you knead by hand, the dough will be soft and sticky. It will take around 10 minutes or more of push-pull action to bring it together. Resist the impulse to add additional flour; simply keep working it. Using a scraper might help keep your counter clean during this procedure.

Once the dough is smooth, soft, and flexible, transfer it to a clean, lightly oiled basin. Cover the bowl with cling film and leave it in a warm location for about 60 minutes, or until it has doubled in size.

Cook the Tandoori Chicken 

Once the chicken has finished marinating, heat the oil or butter in a big wok. Cook the chicken over high heat until it is tender and most of the water has drained. Turn off the heat and shred the chicken with a fork, knife, or two forks.

Next, wrap your smoke chips in aluminum foil, leaving a small gap at the top. Heat the foil packet over low heat until smoke begins to escape. Carefully place the smoking foil package in the wok with the chicken, opening it slightly and covering it with a lid. Allow the chicken to smoke for 5–10 minutes. 

To avoid triggering smoke alarms, handle smoking chips with caution. When smoking, keep your exhaust on the highest setting.

Assembly of Naan Buns

Once the dough has doubled in size and the filling has cooled sufficiently, it’s time to put the buns together! Line a 9×13″ pan with parchment paper. Divide the dough into twelve equal pieces and shape each into a ball. Flatten each ball into a disc and fill it with chicken filling (optional mozzarella cheese). Pinch the edges together to seal and form a ball. Roll each ball in your palms to smooth its shape. Place the filled buns on the baking tray and let them rise for another 30-45 minutes until puffier.

Bake and serve

After the buns have risen again, generously coat them with egg wash and sprinkle sesame seeds on top. Bake for about 20 minutes in a preheated oven, or until they turn golden. After they’ve come out of the oven, smear them with garlic butter and top with fresh coriander.

Variations

Here are some possibilities for your tandoori chicken naan buns:

Vegetarian Option: For a wonderful vegetarian option, replace the chicken with grilled veggies such as bell peppers, onions, and zucchini.

Cheese Stuffed Buns: To add a cheesy touch, place a slice of your favorite cheese, such as cheddar or pepper jack, inside the bun alongside the chicken filling.

Spicy Variation: For those who prefer a spicy kick, add chopped green chilies or a sprinkle of additional chili flakes to the chicken filling.

Paneer Filling: For a tasty vegetarian option, replace the chicken with paneer cubes cooked in tandoori spices.

Sweet and Spicy: For a sweet and tangy variation, mix in a dab of mango chutney or chaat masala into the chicken stuffing.

Herb Infused: Add chopped fresh herbs like cilantro, mint, and parsley to the chicken mixture for a blast of flavor in every bite.

Feel free to get creative and tailor your tandoori chicken naan buns to your specific taste preferences and dietary requirements!

FAQS

Can I make the dough ahead of time and freeze it for future use?

You can prepare the dough in advance and freeze it for later use. Once you shape the dough into balls, place them on a parchment paper-lined baking sheet and freeze until they solidify. Then, place the frozen dough balls in a freezer-safe bag or container. When ready to use, thaw the dough in the refrigerator overnight, bring it to room temperature, and follow the procedure as indicated.

How long do naan buns stay fresh, and what is the best way to store them?

You can keep freshly baked naan buns in an airtight container at room temperature for up to 2–3 days. You can also keep them fresh in the refrigerator for up to a week or freeze them for longer periods. When ready to dine, cook the buns in the oven or microwave until warm.

Are there any vegetarian alternatives to chicken filling?

Certainly! To make a vegetarian version of these naan buns, substitute the chicken inside with grilled veggies such as bell peppers, onions, mushrooms, and zucchini. Paneer (Indian cottage cheese) or tofu are also protein-rich alternatives to chicken. Simply marinate the vegetables or paneer in tandoori spices before continuing with the dish as usual.

Can I make naan using this recipe?

While this recipe primarily calls for tandoori chicken naan buns, you can easily modify it to create standard naan bread. To prepare naan, skip the step of stuffing the dough with chicken and cheese and instead shape it into flat disks. Then, bake or fry the naan on a hot griddle or skillet until puffed and golden brown on both sides. For extra flavor, brush them with garlic butter or ghee. Adjust the cooking time and temperature to produce the desired texture. With a few changes, you can make great handmade naan with this adaptable recipe.

Final thought

Tandoori chicken naan buns are a delicious fusion of Indian and Western flavors, combining the aromatic spices of tandoori chicken with the soft, pillowy texture of naan bread. The tender, marinated chicken, bursting with flavor from spices like cumin, coriander, and garam masala, pairs perfectly with the slightly charred edges of the naan bread. The addition of fresh vegetables like lettuce, tomatoes, and onions adds a refreshing crunch and balance to the dish.