How to make Chicken Naan Pockets -
Fresh falafel style naan bread sandwich with a filling of chicken tikka,onion and tomato slices and chutney.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Naan (नान), Chicken (चिकन)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Chicken Naan Pockets checkout Naan Sandwich . You can also find more Snacks and Starters recipes like Tomato Jam Sandwich Methi Kele Bhajia Noodles Burger Cheese and Herb French Toast
Chicken Naan Pockets Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Naan Pockets Recipe
Naan 4
Chicken 1 1/2 inch cubes 500 grams
Lemon juice 1 teaspoon
Tomato sliced 1 large
Fresh mint leaves a few
Green chutney 3-4 tablespoons
Onion sliced 1 large
Hung yogurt 1/4 cup
Kashmiri red chilli powder 1 teaspoon
Garam masala powder 1 teaspoon
Lemon juice 1 tablespoon
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Mustard oil 1 tablespoon
Salt to taste
Butter to baste
Method
Step 1
Cut into the middle of each naan to make a pocket and keep aside. Mix the sliced onions with lemon juice and keep aside. In a large bowl mix together hung yogurt, Kashmiri red chilli powder, garam masala powder, lemon juice, ginger paste and garlic paste, mustard oil and salt.
Step 2
Apply this mixture to the chicken pieces and keep in the refrigerator for two to three hours. Put the chicken pieces onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) for eight to ten minutes.
Step 3
Baste with butter and cook for another two to three minutes. Fill each naan pocket with few pieces of grilled chicken, top with onion and tomato slices, a few mint leaves. Drizzle a spoonful of green chutney and serve.
Nutrition Info
Calories : 335.55 Kcal
Carbohydrates : 42.195 gm
Protein : 19.795 gm
Fat : 10.54 gm
Other : 0.7
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
