Easy Chicken Stuffed Cheese Naan Recipe | Pakistani Restaurant Style

Welcome to Shamas Delicious Foods! Today, I am sharing the ultimate comfort food recipe that everyone loves: Chicken Stuffed Cheese Naan in Pakistani Restaurant Style.

 This recipe combines juicy, well-seasoned chicken mince with gooey, melted mozzarella cheese, all stuffed inside a perfectly soft and fluffy homemade naan. The best part? You can easily make this restaurant-style cheese naan at home on a simple tawa or pan—without any expensive clay tandoor or oven! Why You Will Love This Recipe: • Extremely soft and fluffy homemade naan dough. • Cheesy, gooey texture with every single bite. • Perfect for evening snacks, dinner, or kids' lunchboxes. • Made on a regular kitchen tawa without an oven. -------------------------------------------------- 🍳 INGREDIENTS FOR CHICKEN STUFFED CHEESE NAAN -------------------------------------------------- For the Naan Dough: • All-Purpose Flour (Maida): 2 Cups • Instant Yeast: 1 TSP • Sugar: 1 TSP • Salt: 1/2 TSP • Yogurt (Dahi): 2 TBSP • Cooking Oil: 2 TBSP • Warm Water or Milk: As required for kneading For the Chicken Stuffing: • Chicken Mince (Keema): 250 grams • Onion (Finely Chopped): 1 Medium • Ginger Garlic Paste: 1 TSP • Green Chilies (Finely Chopped): 2 • Red Chili Flakes: 1 TSP • Black Pepper Powder: 1/2 TSP • Coriander Powder: 1 TSP • Cumin Powder (Zeera): 1/2 TSP • Salt: 1 TSP (or to taste) • Fresh Coriander Leaves: 2 TBSP For the Cheese & Topping: • Mozzarella or Cheddar Cheese (Grated): 1 Cup • Melted Butter or Ghee: For brushing • Sesame Seeds (Til) & Kalonji: For sprinkling -------------------------------------------------- 👩‍🍳 STEP-BY-STEP INSTRUCTIONS -------------------------------------------------- Step 1: Preparing the Naan Dough 1. In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. 2. Add yogurt and cooking oil to the flour mixture. Mix well with your hands. 3. Gradually add warm water or warm milk and knead it into a soft, smooth dough. 4. Apply a little oil on top, cover the bowl, and leave it in a warm place for 1 to 2 hours until the dough doubles in size. Step 2: Preparing the Chicken Filling 1. Heat 1 tablespoon of oil in a pan. Add ginger garlic paste and chopped onions. Sauté until soft. 2. Add the chicken mince (keema) and cook on medium heat until the color turns white. 3. Add all the spices: salt, red chili flakes, coriander powder, cumin powder, and black pepper. 4. Cook for 8-10 minutes until the chicken is completely dry and cooked through. Mix in green chilies and fresh coriander. Let the filling cool down completely. Step 3: Stuffing and Rolling the Naan 1. Punch down the risen dough and divide it into 3 or 4 equal-sized balls (Pedas). 2. Take one dough ball, roll it slightly with a rolling pin into a small flat circle. 3. Place a generous amount of cooked chicken mince in the center, and top it with plenty of grated mozzarella cheese. 4. Gather the edges of the dough to the center, seal the ball tightly, and shape it back into a round ball. 5. Dust with dry flour and gently roll it out into a beautiful flat naan shape. Be careful not to press too hard so the cheese doesn't leak. Step 4: Cooking the Naan on Tawa 1. Heat a non-stick tawa or frying pan on medium heat. 2. Gently place the rolled naan onto the hot tawa. Wet the top surface with a little water, then sprinkle sesame seeds (til) and kalonji, pressing them gently so they stick. 3. Cook for 2-3 minutes until bubbles appear on the surface. Flip the naan and cook the other side until golden-brown spots appear. 4. Remove from heat and instantly brush with melted butter or ghee. Your delicious, cheesy, and restaurant-style Chicken Stuffed Cheese Naan is ready to serve hot with mint raita or garlic chutney! Enjoy!