mini chicken puri naan

serves 8 (makes 8), prep 15 mins cook 35 mins, plus cooling and resting

Give classic Indian street food a try with these moreish stuffed naan breads. Homemade naan dough is super easy to make and fragrant spiced chicken makes a delicious filling in every bite. Serve with lemon wedges and tangy tomato chutney for dipping.

1 tbsp sunflower oil
2 onions, finely chopped
4 garlic cloves, finely chopped
3cm piece ginger, peeled and finely chopped
2 tbsp tomato purée
1 tbsp garam masala
1 tbsp ground coriander
600g boneless and skinless chicken thighs, minced in a food processor
tomato chutney, to serve (optional)

for the naan
300g plain flour, plus extra for dusting
½ tsp baking powder
75g natural yogurt
½ tsp salt
20g salted butter, melted

Heat the oil in a lidded frying pan over a medium heat. Add the onions and cook for 8-10 mins until golden. Add the garlic and ginger. Cook for 2 mins, then add the tomato purée and spices; season. Cover and cook for 10 mins.

Stir the chicken into the onion mix, then re-cover and cook for 7-8 mins until the chicken is cooked through. Uncover, increase the heat to high and cook for 2 mins or until the liquid has evaporated. Set aside to cool.

Meanwhile, mix the flour, baking powder, yogurt and salt in a large bowl. Gradually pour in 125ml water, stirring, until the mix comes together. You may not need all the water. Knead for 2 mins on a clean surface, then cover with clingfilm and set aside for 15 mins. Preheat the grill to medium.

Divide the dough into 16 equal pieces. On a lightly floured surface, roll each piece into a 12cm circle.
Put one-eighth of the chicken filling in the centre of a circle, leaving a 2cm border, then lay a second circle on top. Use your fingers to flatten down the top slightly, then pinch all around the edges to seal, turning it up as you go. Transfer to a large baking tray, then repeat with the remaining dough and filling.

Grill the naans for 2 mins, then turn over and cook for a further 1 min until cooked and golden on both sides. Remove from the grill and brush the naans with the melted butter while still hot. Serve with tomato chutney for dipping, if you like.


fibre 3.2, Carbs 35.6, Cals 314