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Creamy Tikka Reshmi Naan without oven Recipe

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
RESTING TIME 1 hour
Total Time 1 hour 35 minutes
Cuisine Pakistani
Servings 4

Ingredients
  

Prepare Creamy Chicken Filling:

  • 1½ tsp Ginger Garlic Paste
  • 1 tbsp Green Chili Crushed
  • 3 tbsp Yogurt
  • 1 tbsp Lemon Juice
  • 2 tbsp Tikka Masala
  • 1½ tsp Cumin Powder
  • ¼ tsp Salt
  • 400 g Chicken Fillets
  • 2 tbsp Oil
  • 2 tbsp Water
  • ¾ cup Cream (Room Temperature)
  • Fresh Coriander

Prepare Naan Dough:

  • ½ cup Lukewarm Water
  • 1 tsp Caster Sugar
  • 2 tsp Instant Yeast
  • 3 cups All-Purpose Flour
  • ½ tsp Salt
  • ¼ tsp Baking Soda
  • ¾ cup Lukewarm Milk
  • 2 tsp Oil
  • Milk
  • Sesame Seeds 
  • Butter
  • Salt Water (1 tbsp Salt in ¼ Cup Water)

Instructions
 

Prepare Creamy Chicken Filling:

  • In a bowl, add ginger garlic paste, green chilli, yogurt, lemon juice, tikka masala, cumin powder, salt & whisk well.
  • Add chicken fillets and mix well,cover & marinate for 15 minutes.
  • On a cast iron pan,add cooking oil,marinated chicken (reserve marinade for later use) and cook for 2 minutes and apply remaining marinade on chicken,add water,cover & cook on low flame for 6-8 minutes and turn sides in between.
  • Turn off the flame & shred chicken with the help of fork.
  • Turn on the flame & cook on medium flame for 2 minutes.
  • Let it cool.
  • Add cream, fresh coriander, mix well & set aside.

Prepare Naan Dough:

  • In a small jug,add lukewarm water,caster sugar,instant yeast and mix well,cover & let it rest for 5 minutes.
  • In a bowl,add all-purpose flour,salt,baking soda & mix well.
  • Add yeast mixture,gradually add milk,mix well & knead until dough is formed.
  • Add cooking oil and knead dough again,cover & let it proof for 1 hour (warm place).
  • Sprinkle dry flour and knead until dough is smooth.
  • Take a small dough (175g) and make a ball,sprinkle dry flour & flatten the sides of dough by pressing it with the help of hands.
  • Add prepared creamy chicken filling in center (2-3 tbs),fold all the edges to seal the filling,pinch & seal the edges.
  • Sprinkle dry flour & roll out gently with the help of rolling pin.
  • Apply milk with the help of brush & sprinkle sesame seeds.
  • Now flip the naan carefully & apply salt water on one side of rolled dough with the help of hands.
  • Heat griddle on medium flame, place naan (wet side down) & cook on low flame until it starts to bubble & bottom has browned then flip the griddle & cook other side directly on the flame until it turns brown or charred.
  • Apply butter on top side (makes 4).
  • Serve creamy tikka reshmi naan with raita.