These Indian Spiced Cheesy Garlic Naan Wraps are filled with juicy tandoori chicken, tangy pickled onions, vibrant green chutney, and melted mozzarella. The homemade naan is stuffed with cheese, pan-cooked until golden, and brushed with fresh garlic coriander butter for a flavorful barbecue-inspired meal.

Ingredients:

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1x

2x

4x

 

For the Chicken

•   1 Gymkhana pre-marinated Tandoori Spatchcock Chicken
•   green chutney (included in Gymkhana pack)
•   1 lemon

 

For the Pickled Onions

•   1 large red onion (thinly sliced)
•   120 ml white vinegar
•   120 ml water (warm)
•   1 tbsp sugar
•   1 tsp salt

 

For the Naans

•   7 g dried yeast
•   100 ml water (warm)
•   1 tbsp sugar
•   1 tsp baking powder
•   300 g strong white bread flour
•   1 tsp salt
•   25 g butter (or oil)
•   150 ml natural Greek yogurt
•   1 tbsp Nigella seeds

 

For the Garlic Butter

•   75 g butter (melted)
•   4 cloves garlic (finely grated)
•   1 handful fresh coriander (finely chopped)

 

For Cheese Filling/Topping

•   200 g mozzarella

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Cook the PRE-MARINATED TANDOORI CHICKEN on a barbecue or grill according to the package instructions. Baste it with the included sauce while cooking to build additional flavor.
2. Once the chicken is fully cooked, allow it to rest briefly before shredding it into tender pieces.
3. Add a generous squeeze of LEMON JUICE to the shredded chicken and toss to combine. Set aside.
4. To prepare the pickled onions, place the thinly sliced RED ONION in a heat-safe jar or bowl.
5. Combine the WHITE VINEGAR, WARM WATER, SUGAR, and SALT. Stir until the sugar and salt dissolve.
6. Pour the pickling liquid over the onions and allow them to sit while preparing the naan.
7. For the naan dough, combine the DRIED YEAST, WARM WATER, and SUGAR. Let the mixture stand for approximately 5–10 MINUTES, or until foamy.
8. In a large mixing bowl, combine the BREAD FLOUR, BAKING POWDER, SALT, and NIGELLA SEEDS.
9. Add the activated yeast mixture, YOGURT, and BUTTER OR OIL.
10. Mix until a soft dough forms, then knead until smooth and elastic.
11. Place the dough in a lightly greased bowl, cover, and let it rest in a warm area for 1 HOUR.
12. While the dough rises, combine the melted BUTTER, grated GARLIC, and chopped CORIANDER to make the garlic herb butter.
13. Once the dough has risen, divide it into 4 EQUAL PORTIONS.
14. Flatten one portion of dough and place some of the shredded MOZZARELLA in the center.
15. Bring the edges of the dough together to enclose the cheese, pinch firmly to seal, and gently roll it into a naan shape. Repeat with the remaining dough and mozzarella.
16. Heat a dry skillet or frying pan over high heat.
17. Cook each naan for approximately 2 MINUTES PER SIDE, or until puffed, golden, and lightly charred in spots.
18. Brush the hot cheesy naan generously with the prepared GARLIC CORIANDER BUTTER.
19. To assemble each wrap, add a layer of GREEN CHUTNEY to the cheesy naan.
20. Top with the shredded TANDOORI CHICKEN and drained PICKLED ONIONS.
21. Fold the naan around the filling and serve immediately while the naan is warm and the cheese is melted.