My Kitchen Smelled Like a Dream
I made these Tandoori Chicken Naan Buns last Sunday. The smell filled my whole house. It was spicy, smoky, and buttery all at once. Doesn’t that sound amazing?
My grandson came running into the kitchen. He thought I’d ordered from a restaurant! I still laugh at that. Cooking at home can be just as special. That’s why this matters. The love you mix in makes all the difference.
Let’s Talk About the Chicken
The secret is in the marinade. You mix yogurt and spices with the chicken. It sits for a while. This makes the chicken so tender and full of flavor.
Then comes the fun part. We use a little smoke trick. Fun fact: Smoking the chicken with wood chips is how some restaurants do it. It gives that real tandoori taste. Do you like smoky flavors, or do you prefer things more mild?
The Cozy Naan Blanket
The dough is like a soft pillow. You mix warm milk, yeast, and a bit of yogurt. Watching it rise is magic. It gets all puffy and full of air.
Then you make little dough circles. They are the blankets for our spicy chicken. You wrap the filling up tight. It’s like tucking a baby into bed. This matters because good food should feel comforting.
Putting It All Together
Assembly is the best step. You get your hands a little messy. Place each little stuffed bun in a pan. They sit close, like friends at a party.
They rise one more time. Then into the oven they go. The smell gets even better. What’s your favorite smell from the kitchen? Mine is baking bread with garlic butter.
The Grand Finale
Out come the golden buns. You brush them with garlic butter right away. The butter sizzles a little on the hot surface. Finally, you sprinkle on fresh, green cilantro.
You pull one apart. Steam comes out. You see the spicy chicken and melted cheese. It’s pure joy. Have you ever tried a recipe that seemed hard but was actually fun? I’d love to hear about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| chicken tenders | 400g (about 4) | |
| plain yogurt | ½ cup | for marinade |
| tomato, pureed | 1 small | |
| ginger garlic paste | 1 tbsp | |
| lemon juice | 1 tbsp | |
| salt | 1 tsp | or to taste |
| red chili powder | 1 tsp | |
| chili flakes | 1 tsp | reduce as needed |
| turmeric powder | ½ tsp | |
| coriander powder | ½ tsp | |
| cumin powder | ½ tsp | |
| onion powder | ½ tsp | |
| garam masala | ¼ tsp | |
| Shan chicken tikka masala powder | 1-2 tbsp | Optional |
| oil, butter or ghee | 2 tbsp | for cooking |
| wooden smoking chips | Handful | |
| fresh chopped cilantro | 1-2 tbsp | to garnish filling |
| milk, warmed | 160g (⅔ cups) | for naan buns |
| active dry yeast | 2 tsp | can substitute with instant yeast |
| all purpose flour | 325g (2 ½ cups) | for naan buns |
| sugar | 40g (3 tbsp) | for naan buns |
| salt | 1 tsp | for naan buns |
| unsalted butter, softened | 60g (¼ cup) | for naan buns |
| plain yogurt | ¼ cup | preferably full fat, for naan buns |
| shredded mozzarella cheese | 1 cup | optional, for assembly |
| Egg wash (1 yolk + milk) | 1 tbsp milk | for assembly |
| sesame seeds | 1-2 tbsp | for assembly |
| butter | 2 tbsp | for brushing |
| garlic powder or minced garlic | 1 tsp | for brushing |
| Chopped cilantro | for garnishing |
My Tandoori Chicken Naan Buns: A Hug in a Bun
Hello, my dear! Come sit. Let’s make something special today. These buns are like little pockets of joy. I remember my grandson’s face when he first tried one. He said, “Nana, this is magic!” I still laugh at that. The smell of garlic butter and spices fills the whole house. Doesn’t that smell amazing? It’s easier than it looks, I promise. We’ll take it one cozy step at a time.
Step 1: First, let’s get our chicken cozy. Mix the yogurt, tomato, and all those lovely spices in a big bowl. Add your chicken tenders and give them a good stir. Let it sit for at least 30 minutes. This lets all the flavors become friends. (My hard-learned tip: Use the same bowl for the marinade and cooking. Fewer dishes to wash later!).
Step 2: Now, for the soft naan dough. Warm your milk just a little. It should feel like a warm bath, not hot. Stir in the yeast and let it sit. It will get foamy and happy. Add everything else to your mixer bowl. Let the machine knead it into a smooth, soft ball. This dough is so nice to touch.
Step 3: Time to cook our chicken! Heat oil in a pan and add the marinated chicken. Cook it until tender and the sauce thickens. Shred it with a fork. Now, the fun smoky part. Be very careful with the smoking chips. Keep your fan on! That smoky flavor makes all the difference. It reminds me of campfire stories.
Step 4: Let’s assemble our buns. Your dough should be big and puffy now. Gently punch it down. Divide it into 12 little balls. Roll each one out into a small circle. Place a spoonful of chicken in the center. Add cheese if you like. Pinch the edges together tightly, like closing a treasure pouch. Sweet or savory: what’s your favorite filling? Share below!
Step 5: Let the shaped buns rest for 30 minutes. They will puff up again. Preheat your oven. Brush each bun with a shiny egg wash. Sprinkle on sesame seeds. Bake until they are a perfect golden brown. That color always makes me smile. While they bake, melt butter with garlic. This is the best part.
Step 6: The moment we wait for! Take your golden buns from the oven. Immediately brush them with that garlic butter. The sizzle is wonderful. Finish with a sprinkle of fresh cilantro. Let them cool just a little before serving. The first bite is always the best. The soft bun, the spicy chicken… pure comfort.
Cook Time: 1 hour
Total Time: About 3 hours (includes rising)
Yield: 12 delicious buns
Category: Dinner, Snack
Let’s Shake Things Up!
Recipes are just a starting point. Here are some fun twists for next time. You can make this recipe your own. I love trying new versions.
- Veggie Delight: Swap chicken for mashed spiced potatoes and peas. So good!
- Sweet & Savory: Add a few raisins or dried cranberries to the chicken filling. A surprising little bite.
- Breakfast Bun: Fill them with scrambled eggs and a bit of sausage. Perfect for a lazy morning.
Which one would you try first? Comment below!
Serving with a Smile
These buns are a meal by themselves. But I love adding a little something extra. A simple cucumber and tomato salad with lemon juice is perfect. It’s cool and fresh. A bowl of minty yogurt sauce for dipping is also lovely. Just yogurt, mint, and a pinch of salt.
For drinks, a cold, fizzy lemonade is my go-to. It cuts through the spices nicely. For the grown-ups, a chilled lager beer pairs wonderfully. It’s a classic combination. Which would you choose tonight?
Keeping Your Naan Buns Fresh and Tasty
Let’s talk about keeping these buns yummy for later. Once cool, store them in an airtight container. They will stay good on the counter for two days. For longer, pop them in the fridge for up to five days.
You can freeze them too. Wrap each bun tightly in plastic wrap. Then place them all in a freezer bag. They will be happy in your freezer for a month. I once forgot a batch in my freezer for weeks. They were still a perfect quick lunch!
To reheat, warm them in a 300°F oven for 10 minutes. This keeps the outside crisp. You can also microwave them for 30 seconds. Batch cooking like this saves so much time on busy days. It means a homemade meal is always close by. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Sometimes our cooking needs a little help. Here are three common issues and easy fixes. First, your dough might not rise. Check that your milk is warm, not hot. Hot milk can hurt the yeast. I remember when I used boiling milk once. My dough just sat there like a sad little lump!
Second, the chicken can be dry. Do not cook it on too high a heat. Keep it on medium-high and watch it closely. Tender chicken makes the filling so much better. Third, your buns might not brown evenly. Rotate your baking tray halfway through cooking. This gives all sides a turn near the heat.
Fixing small problems builds your cooking confidence. It also makes the flavors in your food shine. Good technique turns ingredients into something special. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend for the naan dough.
Q: Can I make parts ahead?
A: Absolutely. Make the filling or dough a day before. Keep them covered in the fridge.
Q: What if I don’t have yogurt?
A: For the marinade, you can use buttermilk or lemon juice with cream.
Q: Can I double the recipe?
A: You sure can. Just use two baking pans so the buns have space to grow.
Q: Is the smoking step needed?
A: It adds great flavor, but you can skip it. The chicken will still be delicious. *Fun fact: The smoke gives it that classic “tandoori” taste without a special oven!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making these buns as much as I do. Cooking is about sharing joy and good food. I would be so thrilled to see your creation. Please share a photo of your golden, garlicky buns.
You can tag my blog on Pinterest. Let’s build a little community of home cooks. I love seeing your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!
Thank you for spending time in the kitchen with me. Happy cooking!
—Chloe Hartwell.
Tandoori Chicken Naan Buns: Tandoori Chicken Naan Bun Recipe
Description
Spicy, juicy tandoori chicken tucked into a warm, fluffy naan bun. A quick, flavorful Indian-inspired sandwich perfect for lunch or dinner.
Ingredients
Tandoori chicken filling:
Naan buns:
Assembly:
Instructions
- Marinate the chicken: Mix all the ingredients except the oil, smoking chips and cilantro into a large bowl. Mix until combined, and set aside for at least 30 minutes.
- Prepare the naan dough: Mix the warm milk and yeast in the bowl of a stand mixer and let sit for 10 minutes to activate the yeast. Add all the remaining ingredients, and knead using the dough hook attachment on medium high speed for about 7-8 minutes. You will know the dough is done when it pulls away from the edges of the bowl, is smooth and stretchy. Transfer the dough into a clean bowl sprayed with oil, cover with cling wrap, and place in a warm place for 60-90 minutes until it doubles in size.
- Cook the tandoori chicken: Heat oil in a large wok on high heat. Add the chicken with the marinade and cook for ~10-15 minutes or until the chicken is tender and most of the water has evaporated. Taste and adjust spices as needed. Use a fork and knife to shred the chicken into smaller pieces. Place the wooden smoking chips into a sheet of aluminum foil and fold it up so only a small opening remains on the top. Place onto a burner on medium heat until you see smoke escaping from the opening. Use a tong to transfer to the wok, open the foil more, cover with a lid and let smoke for 5-10 minutes. Be careful and keep the exhaust on during this step. Lastly, garnish with fresh cilantro / coriander. Let the filling cool down slightly.
- Assemble the rolls: Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9×13″ pan with parchment paper and a spray of oil. Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl. Use a rolling pin on a lightly floured surface to roll a ball into a 3-4″ diameter circle. Place a scoop of filling (about 2 tbsp) in the center of the circle so the edges are uncovered. Add mozzarella cheese if using. Lift the edges and meet them in the middle to seal and turn into a ball. Pinch together the edges firmly, and lightly shape into a ball using your palms. Place the ball into the prepared baking sheet. Repeat until all 12 rolls are done. Keep an even spacing between them, they shouldn’t be touching at this time. Leave the tray in a warm spot for 30 minutes for the second rise. In the last 20 minutes, preheat your oven to 350F (conventional).
- Bake the rolls: After the second rise, brush the buns generously with egg wash using a pastry brush, and sprinkle over some sesame seeds. Transfer to the pre-heated oven (350F), and bake for ~20-22 minutes or until the buns are golden in color. While the buns are baking, melt the butter in a pan or the microwave. Add the garlic powder or minced garlic to the hot butter and mix. Chop up cilantro for garnish. Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!
Notes
- For a quicker version, use store-bought naan or roti. Adjust chili levels to your preference. The smoking step is optional but adds authentic flavor.
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