Chicken Tikka Naan Bombs

Because flat naans are so 2025.

30 minutes prep

2 hours cook

Serves 4-6

Hugh Woodward

Ingredients

Chicken Tikka:

2 tbspfinely diced ginger

3 cloves finely diced garlic

2 tbsp yoghurt

2 tbsp double cream

from 1 lime lime juice

1 tspkashmiri chilli

1 tspturmeric

1 tspcumin

1 tsp garam masala

tbsp 1flaked sea salt

4 chicken breasts

Curry sauce:

1 thumb, finely chopped ginger

4 cloves, crushed garlic

400g passata

1 tspkashmiri chilli powder

1/2 tspground cinnamon

1/2 tspground coriander

1/2 tspgaram masala

desicated coconut 2 tbsp

fenugreek leaves 1 tbsp

1 tspcaster sugar

50 mldouble cream, plus more to drizzle

These naans are stuffed with chopped chicken tikka (based on Rick Stein's excellent recipe) and drenched in coriander garlic butter and sat in a bed of masala curry. What's not to like?

Method

First up, make the chicken tikka marinade. Mix together all the ingredients and slather the paste all over the chicken, then pop them aside for around an hour to do their thing.

Meanwhile, make your naan dough - we use the exemplary one from Serious Eats.

it's curry sauce time! Heat the butter in a deep saucepan and gently fry the ginger and garlic, then pour in the passata.

Add the ground spices and bring to a gentle simmer, adding a splash of water to loosen things up. Add the fenugreek leaves, crumbling them between your palms, and finally the sugar and cream.

Heat your oven grill (or pizza oven) as high as it'll go and cook the chicken breasts until they are cooked through and nicely charred, but not overcooked. Slice them into small chunks.

Mix half the sauce through the chicken chunks. Roll out your naan dough balls and stuff the chicken inside, then roll them out. Place them in the oven (or, again, pizza oven) and cook until risen and cooked through.

Brush them with a garlic/coriander butter and place on a plate with the remaining curry sauce and another drizzle of cream.