Chicken naan from The Cardamom Trail: Chetna Bakes with Flavours of the East (page 214) by Chetna Makan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cucumber raita; Boondi raita; Bhindi raita

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on March 07, 2026

    Quick and easy, lovely and juicy after cooking. Big hit with my 9yo.

  • anya_sf on May 28, 2019

    I substituted white whole wheat flour for chapatti flour. Both dough and filling were relatively quick and easy to make, but assembling these took some time, as you must roll out 20 pieces of dough. Using 2 Tbsp filling per naan (which is all that would realistically fit), nearly half the filling was left over. Chetna says to cook these on a "grill", but doesn't seem to mean an outdoor grill or grill pan, since the photo doesn't show grill marks. I used an electric griddle so I could cook 5 naan at once. That worked okay, but I had to turn up the temperature to get sufficient browning. A cast iron skillet would probably work great if you don't mind cooking them individually. The filling was mildly seasoned, so they were great with spicy chutney, or you could boost the spices in the filling. Unlike naan I've had before, these were sturdy enough to hold toppings. My family enjoyed them.

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