Cheesy Naan Bread with curried chicken stuffing

  1. For the curried chicken filling, heat 2 tbsps of sunflower oil & add 2 medium onions (thinly sliced) + 1 greenchilly ( finely chopped) & cook till the onions turn golden brown in colour.Add 1.5 tsps of Madras curry powder & 250 grams of cooked & shredded chicken. ( I had cooked the chicken with 1/4 tsp of turmeric powder, 1/2 tsp of kashmiri chilly powder & 1/4 tsp of coriander powder.) Add 1/2 -1 tsp. of kasoori methi & mix well. Cook till the mixture is totally dry. Switch off heat & 1 tbsp of lime juice. Mix well & let this mixture cool down completely to room temperature.
  2. For the naan bread dough, mix together 2 cups of plain flour, 3/4 level tsp of instant yeast, 1/2 heaping tsp of sugar, 3/4 tsp of salt, 3 tbsps of melted butter and 1 beaten egg. Add enough lukewarm water & knead to a soft dough. Knead for atleast 10 minutes & keep punching the dough as you knead. Keep covered with a damp cloth in a warm place till double in bulk for 1-3 hours.
  3. To make the stuffed naans, punch down the risen dough & make lemon sized balls from the dough ( about 8-10 numbers). Take a dough ball & roll it to a thin circle. Place some curried chicken stuffing on top of the rolled out dough & cover it with another dough circle. Seal the edges thoroughly & lightly re-roll the stuffed naan.
  4. Heat a tawa. When it becomes really hot, reduce the temperature to medium low & place the naan on it. Cook till golden specks appear on both the sides. Apply little butter as you cook the naan. Sprinkle some grated cheese & a pinch of kasoori methi on top of the cooked hot naan. Make the other naans in this similar way.
  5. Serve hot.
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