Butter Chicken Stuffed Naan Pockets
These Butter Chicken Stuffed Naan Pockets combine homemade yogurt-based naan dough with a rich, spiced butter chicken filling made from tender boneless skinless chicken thighs simmered in a creamy tomato sauce.Finished with a cooling drizzle of fresh mint yogurt sauce lightly sweetened with creamed honey, they are a satisfying handheld dinner the whole family will love.
Equipment
- Large mixing bowl
- Cast-iron skillet or heavy pan
- Wide skillet or sauté pan
- Rolling pin
- Fork (for crimping)
- Small mixing bowl
Ingredients
Naan Dough
- 2 cups all-purpose flour plus extra for dusting
- 1 tsp instant yeast
- 1/2 tsp salt
- 1/3 cup plain full-fat yogurt
- 1/3 cup warm water plus more as needed
- 2 tbsp melted butter for brushing cooked naan
Butter Chicken Filling
- 1.25 lbs boneless skinless chicken thighs cut into 3/4-inch pieces
- 1 tbsp neutral oil
- 2 tbsp unsalted butter divided
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1 tbsp tomato paste
- 1 cup crushed tomatoes canned
- 1/3 cup heavy cream
- 1/2 tsp salt plus more to taste
- 1 tbsp fresh lemon juice
Mint Yogurt Sauce
- 1/2 cup plain full-fat yogurt
- 3 tbsp fresh mint leaves finely chopped
- 1 tsp creamed honey or regular honey
- 1 tsp fresh lemon juice
- 1 pinch salt
Instructions
- In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Add the yogurt and warm water and mix until a shaggy dough forms. Knead by hand for about 5 minutes until the dough is smooth and slightly tacky. Cover the bowl with a clean towel and let it rest for 30 minutes.
- While the dough rests, heat the oil and 1 tablespoon of butter in a wide skillet over medium-high heat. Add the diced boneless skinless chicken thighs in a single layer and cook undisturbed for 3 to 4 minutes until golden. Flip and cook another 2 minutes. Transfer the seared chicken to a plate and set aside.
- In the same skillet, melt the remaining tablespoon of butter over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and lightly golden. Stir in the garlic, ginger, garam masala, cumin, turmeric, and tomato paste. Cook for 1 minute, stirring constantly, until the spices bloom and smell fragrant.
- Pour in the crushed tomatoes and stir to combine. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens noticeably. Return the seared chicken to the pan, pour in the heavy cream, and stir well. Simmer on low for 5 more minutes. Season with salt and lemon juice. Remove from heat and let the filling cool for at least 10 to 15 minutes before assembling the pockets.
- Make the mint yogurt sauce by whisking together the yogurt, chopped fresh mint, creamed honey, lemon juice, and a pinch of salt in a small bowl. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
- Divide the rested naan dough into 4 equal portions. On a lightly floured surface, roll each portion into an oval approximately 6 to 7 inches long and about 1/4 inch thick. Spoon a generous 2 to 3 tablespoons of the cooled butter chicken filling onto one half of each oval, leaving a 1/2-inch border around the edges.
- Fold the unfilled half of each naan oval over the filling. Press the edges firmly together with your fingers, then crimp all around with a fork to create a tight seal. Repeat with all remaining portions.
- Heat a dry cast-iron skillet or heavy pan over medium-high heat until hot. Cook each stuffed naan pocket for 2 to 3 minutes per side until puffed, lightly charred in spots, and cooked through. Work in batches to avoid crowding. Immediately brush each cooked pocket with melted butter as it comes off the pan.
- Serve the stuffed naan pockets warm with the mint yogurt sauce drizzled on top or on the side for dipping. Garnish with extra fresh mint and a wedge of lemon if desired.
Notes
Let the butter chicken filling cool for at least 10 to 15 minutes before stuffing the naan to prevent sogginess and to make sealing easier. Press and crimp the edges firmly to avoid blowouts while cooking. The filling can be made up to 3 days ahead and refrigerated. Cooked pockets keep in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat in a dry skillet over medium heat for best texture.