Tandoori Chicken Naan Buns Recipe
These tandoori chicken naan buns take everything you love about a tandoori grill night and tuck it inside a soft, garlic-buttered bun. Yogurt-marinated chicken picks up smoky, spiced char, then gets wrapped in pillowy homemade naan brushed with sesame and garlic butter. It is street-food swagger you build in your own kitchen.
Why you'll love this
- A yogurt-and-spice marinade that tenderises the chicken and gives it deep tandoori flavour and colour
- Soft, enriched naan buns made with milk, butter and yogurt for a properly tender, fluffy crumb
- A real char on the chicken plus garlic butter and sesame on the buns for that grill-house finish
- Both the marinade and the cooked chicken can be made ahead, so assembly is quick
Key ingredients & swaps
- Plain yogurt — the heart of the marinade - its lactic acid gently tenderises the chicken while carrying the spices into the meat; use full-fat and pat the chicken fairly dry before cooking so it chars instead of steams
- Ginger-garlic paste — the aromatic backbone of any tandoori marinade; if you only have whole ginger and garlic, grate them fine so they cling to the chicken rather than dropping off in the pan
- Tandoori spices (chili, turmeric, cumin, coriander, garam masala) — chili and turmeric give the warm red hue, cumin and coriander build the earthy base, and garam masala adds the finishing warmth - stir them all into the yogurt so the chicken is evenly coated
- Lemon juice — brightens the marinade and helps the acid open up the meat; a tablespoon is plenty, as too much acid over a long marinade can turn the surface mushy
- Enriched dough (milk, butter, yogurt, yeast) — the milk and butter make the buns rich, the yogurt keeps them tender and slightly tangy, and the yeast does the lifting - proof the yeast in warm (not hot) milk until foamy before mixing
- Garlic butter and sesame seeds — the signature naan finish - brush melted garlic butter over the hot buns so it soaks into the crust, and the egg wash before baking is what glues the sesame seeds on and gives that glossy bakery sheen
How to make it (step by step)
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1
Marinate the chicken
Coat the chicken in the yogurt, ginger-garlic, lemon and tandoori spices and chill at least 30 minutes - but if you have the time, several hours or overnight lets the flavour and tenderising go much deeper. Pull it from the fridge about 20 minutes before cooking so it cooks evenly.
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2
Make the bun dough
Proof the yeast in warm milk with the sugar until it turns foamy on top, about 5 to 10 minutes; if nothing happens, your yeast is dead and worth replacing. Mix in the flour, salt, softened butter and yogurt, then knead until the dough is smooth, soft and springs back when poked.
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3
First rise
Cover the dough and let it rise in a warm spot until doubled, roughly an hour. It is ready when a finger poked in leaves a dent that springs back slowly rather than vanishing instantly.
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4
Shape and second rise
Punch the dough down, divide and shape into smooth buns, then let them prove again until puffy, about 30 minutes. Brush with egg wash and scatter over the sesame seeds just before they go in.
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5
Bake the buns
Bake at 350F (180C) for about 20 minutes until deep golden and hollow-sounding when tapped underneath. Brush the hot buns with garlic butter straight from the oven so it melts in, then let them cool slightly so they do not steam soft.
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6
Cook the chicken with char
Shake off the excess marinade and cook the chicken hard and fast in a hot pan or grill until cooked through with charred edges - aim for an internal 165F (74C) and some blistered, blackened spots for that tandoor effect. Rest a couple of minutes, then slice into strips.
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7
Fill and serve
Split or open the warm buns and pile in the sliced tandoori chicken with onion, cucumber and a cooling sauce like mint chutney or garlic mayo. Add a little mozzarella while everything is hot if you want it melty, then serve right away.
Pro tips
- Marinate as long as you can - 30 minutes works, but several hours to overnight gives noticeably more tender, flavourful chicken.
- Cook the chicken on high heat and resist fiddling with it; leaving it undisturbed is what builds those charred spots instead of grey, steamed meat.
- For a genuinely smoky note without a tandoor, finish the cooked chicken by covering it with a piece of lit charcoal in a small bowl with a drop of ghee (the dhungar method) for a minute or two.
- Brush the buns with garlic butter while they are piping hot so it soaks into the crust rather than sitting on top.
Variations
- Paneer or cauliflower swap: marinate cubes of paneer or cauliflower in the same spiced yogurt for a vegetarian version.
- Spicy garlic mayo: stir sriracha and a little lemon into mayo for a quick sauce instead of mint chutney.
- Cheesy melt: tuck mozzarella into the warm bun with the chicken so it turns gooey before serving.
Storage & freezing
Store cooked chicken and baked buns separately in airtight containers in the fridge for up to 2 to 3 days, reheating the chicken gently and warming the buns before filling; the unfilled buns also freeze well for up to a month.
Recipe
Tandoori Chicken Naan Wrap Recipe
Ingredients
- 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
Instructions
- Prepare the Chicken
- Marinate chicken with yogurt, tandoori spices, garlic, ginger, salt, and lemon juice. Let it rest for at least 30 minutes.
- Cook the Chicken
- Grill or pan-cook until fully done and slightly charred. Slice into strips.
- Prepare the Naan Buns
- After the buns have risen again, brush them generously with egg wash and sprinkle sesame seeds on top.
- Bake
- Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until golden brown.
- Finish the Buns
- Once out of the oven, brush with garlic butter and sprinkle fresh coriander on top.
- Assemble the Wraps
- Fill warm naan with sliced tandoori chicken, onions, cucumber, and your favorite sauce. Wrap and serve warm.
Tips & notes
- For extra smoky flavor, cook the chicken on a grill or cast iron pan.
If short on time, store-bought naan works perfectly.
Add mint chutney or garlic mayo for more flavor.
Let the buns cool slightly before filling to prevent sogginess.
You can prepare the chicken ahead of time and store it in the fridge for up to 2 days.
Watch how to make it
Nutrition · per serving (estimate)
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Frequently asked questions
How long should I marinate the chicken?
A minimum of 30 minutes will give you flavour, but the marinade works much better over several hours, and overnight is the sweet spot for tender, deeply seasoned chicken. If you are short on time, cut slashes in thicker pieces so the marinade penetrates faster.
Can I use store-bought naan instead of making the buns?
Yes - warm store-bought naan or buns work perfectly when you are short on time. You will lose a little of the soft, fresh-baked texture, but a brush of garlic butter on the warm bread brings it close.
How do I get the smoky tandoori flavour without a tandoor or grill?
Cook the chicken in a screaming-hot cast iron pan to get charred edges, then use the dhungar method: place a piece of lit charcoal in a small bowl set in the dish, drizzle it with ghee, cover, and let the smoke infuse for a minute or two. A regular grill or broiler on high also gets you most of the way there.
What internal temperature should the chicken reach?
Cook the chicken to an internal temperature of 165F (74C) for boneless pieces, measured at the thickest point. Pulling it right at that mark keeps it juicy while still fully cooked, and a short rest helps the juices settle.
Why did my buns turn out dense instead of fluffy?
The usual culprits are dead yeast or milk that was too hot and killed it - the milk should be warm to the touch, not steaming. Under-kneading or skipping the rises also leaves them heavy, so make sure the dough is smooth and elastic and has doubled before baking.
Can I make everything ahead of time?
Yes. The chicken can be marinated and even cooked up to 2 days ahead and kept in the fridge, and the buns can be baked a day ahead or frozen. Warm both before assembling, and fill the buns just before serving so they do not go soggy.
Can I bake the chicken instead of grilling or pan-cooking?
Absolutely. Roast the marinated chicken at around 425F (220C), turning once, until charred at the edges and cooked to 165F (74C). Finishing under the broiler for a few minutes adds the blackened spots that mimic a tandoor.
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