TANDOORI (SMOKED) CHICKEN NAAN BUNS

• portioner: 12 servings
• aktiv tid: 1 hour
• total tid: 3 hours

Ingredienser

400g chicken tenders (about 4)

1/2 cup plain yogurt

1 small tomato, pureed

1 tbsp ginger garlic paste

1 tbsp lemon juice

1 tsp salt (or to taste)

1 tsp red chili powder

1 tsp chili flakes (reduce as needed)

1/2 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp onion powder

1/4 tsp garam masala

Optional: 1-2 tbsp Shan chicken tikka masala powder

2 tbsp oil, butter or ghee for cooking

Handful of wooden smoking chips

1-2 tbsp fresh chopped cilantro to garnish

160g milk, warmed (2/3 cups)

2 tsp active dry yeast (can be substituted with instant yeast)

325g all purpose flour (2 1/2 cups)

40g sugar (3 tbsp)

1 tsp salt

60g unsalted butter, softened (about 1/4 cup)

1/4 cup plain yogurt (preferably full fat)

1 cup shredded mozzarella cheese (optional)

Egg wash (1 yolk + 1 tbsp milk)

1-2 tbsp sesame seeds

2 tbsp butter

1 tsp garlic powder or minced garlic

Chopped cilantro for garnishing

Vejledning

Marinate the chicken:

Mix all the ingredients except the oil, smoking chips and cilantro into a large bowl. Mix until combined, and set aside for at least 30 minutes

Prepare the naan dough

Mix the warm milk and yeast in the bowl of a stand mixer and let sit for 10 minutes to activate the yeast. Add all the remaining ingredients, and knead using the dough hook attachment on medium high speed for about 7-8 minutes. You will know the dough is done when it pulls away from the edges of the bowl, is smooth and stretchy

Transfer the dough into a clean bowl sprayed with oil, cover with cling wrap, and place in a warm place for 60-90 minutes until it doubles in size

Cook the tandoori chicken

Heat oil in a large wok on high heat. Add the chicken with the marinade and cook for ~10-15 minutes or until the chicken is tender and most of the water has evaporated. Taste and adjust spices as needed

Use a fork and knife to shred the chicken into smaller pieces

Place the wooden smoking chips into a sheet of aluminum foil and fold it up so only a small opening remains on the top. Place onto a burner on medium heat until you see smoke escaping from the opening. Use a tong to transfer to the wok, open the foil more, cover with a lid and let smoke for 5-10 minutes. Be careful and keep the exhaust on during this step

Lastly, garnish with fresh cilantro / coriander. Let the filling cool down slightly

Assemble the rolls

Once the dough has risen and the filling is not hot any more, start assembly. Prepare a 9x13" pan with parchment paper and a spray of oil

Punch down the dough to remove large air pockets. Divide into 12 equal pieces, and roll each into a bowl

Use a rolling pin on a lightly floured surface to roll a ball into a 3-4" diameter circle. Place a scoop of filling (about 2 tbsp) in the center of the circle so the edges are uncovered. Add mozzarella cheese if using

Lift the edges and meet them in the middle to seal and turn into a ball. Pinch together the edges firmly, and lightly shape into a ball using your palms. Place the ball into the prepared baking sheet

Repeat until all 12 rolls are done. Keep an even spacing between them, they shouldn't be touching at this time

Leave the tray in a warm spot for 30 minutes for the second rise.

In the last 20 minutes, preheat your oven to 350F (conventional)

Bake the rolls

After the second rise, brush the buns generously with egg wash using a pastry brush, and sprinkle over some sesame seeds. Transfer to the pre-heated oven (350F), and bake for ~20-22 minutes or until the buns are golden in color

While the buns are baking, melt the butter in a pan or the microwave. Add the garlic powder or minced garlic to the hot butter and mix. Chop up cilantro for garnish

Remove the buns from the oven, and brush with the garlic butter. Sprinkle the cilantro, and serve!