Mini Stuffed Chicken Naan is a delicious fusion of soft, fluffy Indian flatbread filled with flavorful, spiced boneless chicken. These bite-sized naans make for a perfect snack, appetizer, or light meal—offering a delightful combination of tender chicken and warm, pillowy bread in every bite.

What is Mini Stuffed chicken naan?

Mini Stuffed Chicken Naan is a variation of traditional naan bread where the dough is stuffed with marinated and cooked chicken filling before being cooked on a skillet. This stuffed bread packs all the rich flavors of spiced chicken inside soft, golden naan, making it a popular and satisfying dish loved across South Asia and beyond.

Main Ingredient of Mini Stuffed chicken naan:

For the Chicken Filling:

• 500g boneless chicken, roughly chopped or minced
  
  
• 2 tsp chicken marination spice mix
  
  
• 2–3 tbsp water (to adjust consistency)
  
  
• Salt to taste (adjust depending on spice mix saltiness)
  
  
• 1 tbsp ghee (for cooking)
  
  
• ¼ cup grated cheese (optional, for mixing in or topping)
  
  

For the Naan Dough:

• 2 cups maida (all-purpose flour)
  
  
• 1 tsp instant yeast
  
  
• 1 tsp sugar
  
  
• ½ cup warm water (about 110°F/43°C)
  
  
• ½ cup warm milk
  
  
• 2 tbsp ghee (plus extra for brushing)
  
  
• 1 egg (optional)
  
  
• 1 tsp salt
  
  
• 1 tsp kalonji (nigella seeds)

What Is So Special About Mini Stuffed chicken naan?

Mini Stuffed Chicken Naan stands out because it combines two beloved favorites—soft, fluffy naan bread and juicy, flavorful spiced chicken—into one convenient, handheld delight. The magic lies in the perfectly balanced spices of the chicken filling that complement the warm, buttery naan.

The use of ready marination mix makes the preparation easy without compromising on taste, while the kalonji seeds sprinkled on top add a subtle, aromatic crunch. Cooking the naan on a hot skillet gives it a beautiful char and a soft yet slightly crisp texture that’s irresistible.

It’s a versatile dish perfect for snacks, parties, or even a quick meal, offering comfort and rich flavors in every bite

Meyer Pre-Seasoned Cast Iron Roti Tawa 26cm

Quick and Easy Mini Stuffed chicken naan:

Using a ready-made chicken marination mix cuts down on prep time, so you don’t have to measure or blend multiple spices yourself. Simply marinate and cook the chicken quickly in a pan.

The naan dough is made with instant yeast, which rises faster than traditional yeast, allowing you to prepare soft, fluffy bread in about an hour and a half.

Stuffing the naan with the cooked chicken filling is straightforward, and cooking the naans on a hot skillet means no complicated ovens or grills are needed.

Altogether, this recipe delivers a flavorful, homemade dish in less than two hours with minimal fuss—perfect for busy days or last-minute gatherings!

How to make 

Step 1: Prepare the Chicken Filling

1. Take 500g boneless chicken and mix it with 2 tsp of ready-made chicken marination spice mix. Add 1 tbsp ginger-garlic paste (optional) and 2–3 tbsp water to adjust consistency. Season with salt if needed.
   
   

2. Heat 1 tbsp ghee in a pan over medium heat. Cook the marinated chicken until fully cooked and the moisture evaporates (about 8–10 minutes), stirring occasionally.
   
   

3. Stir in ¼ cup grated cheese while the chicken is still warm, if desired. Set aside to cool.
   
   

Step 2: Make the Naan Dough

1. In a small bowl, mix ½ cup warm water, 1 tsp sugar, and 1 tsp instant yeast. Let it sit for 5–10 minutes until frothy.
   
   

2. In a large bowl, combine 3 cups maida (all-purpose flour) and 1 tsp salt.
   
   

3. Add the yeast mixture, ½ cup warm milk, 1 beaten egg (optional), and 2 tbsp ghee to the flour. Mix and knead for 8–10 minutes until you have a smooth, elastic dough.
   
   

4. Cover the dough and let it rise in a warm place until it doubles in size, about 1–1.5 hours.
   
   

Step 3: Assemble the Stuffed Naan

1. Punch down the risen dough and divide it into small equal portions (golf ball size).
   
   

2. Roll each dough ball into a small circle on a floured surface.
   
   

3. Place a spoonful of the cooked chicken filling in the center of each circle.
   
   

4. Bring the edges together and pinch to seal the filling inside completely.
   
   

5. Gently roll out the stuffed dough into a flat naan shape, being careful not to tear it.
   
   

6. Sprinkle 1 tsp kalonji (nigella seeds) on top and gently press to adhere.
   
   

Step 4: Cook the Naan

1. Heat a skillet or tawa over medium-high heat.
   
   

2. Place the stuffed naan on the skillet and cook for 1–2 minutes until bubbles form and the bottom develops golden spots.
   
   

3. Flip and cook the other side until cooked through and lightly browned.
   
   

4. Brush the cooked naan with ghee while still hot.
   
   

5. Repeat with remaining dough and filling.
   

Expert Tips

Use Warm Ingredients: Make sure the water and milk used for the yeast activation and dough are warm (not hot) to help the yeast activate properly for a soft, fluffy naan.

Don’t Overfill: Avoid putting too much chicken filling inside the naan to prevent tearing when rolling or cooking. Smaller, well-distributed fillings work best.

Seal Properly: Pinch the edges tightly to seal the filling completely; otherwise, the filling might leak out during cooking.

Gentle Rolling: Roll the stuffed dough gently and evenly to keep the filling intact and get an even thickness for cooking.

Hot Skillet: Cook the naan on a well-heated skillet or tawa for quick cooking and a nice char without drying out the bread.

Brush with Ghee: Brushing ghee right after cooking enhances flavor and keeps the naan soft and moist.

Rest the Dough: Allow the dough to rest and rise sufficiently — it makes the naan soft and airy.

Use Fresh Kalonji: Kalonji adds a unique aroma and slight crunch; fresh seeds give the best flavor.

Recipe Card

Mini Stuffed chicken naan : Your new party-favorite snack

Rated 5.0 stars by 1 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest

Category

Appetizer

Servings

4

Prep Time

20 minutes

Cook Time

25 minutes

Calories

250

Discover the delicious Mini Stuffed Chicken Naan recipe—soft, fluffy naan bread filled with flavorful spiced chicken. Quick, easy, and perfect for snacks or meals!

Author:

Kashish Kapoor

Ingredients

For the Chicken Filling:

• 500g boneless chicken, finely chopped or minced
• 2 tsp chicken marination spice mix
• 1 tbsp ginger-garlic paste (optional, if not included in mix)
• 2–3 tbsp water (to adjust consistency)
• Salt to taste (adjust depending on spice mix saltiness)
• 1 tbsp ghee (for cooking)
• ¼ cup grated cheese (optional, for mixing in or topping)

For the Naan Dough:

• 3 cups maida (all-purpose flour)
• 1 tsp instant yeast
• 1 tsp sugar
• ½ cup warm water (about 110°F/43°C)
• ½ cup warm milk
• 2 tbsp ghee (plus extra for brushing)
• 1 egg (optional)
• 1 tsp salt
• 1 tsp kalonji (nigella seeds)

View Cart (0) Checkout

Directions

Cook Chicken Filling:

1. Mix chicken with ready marination mix and water. Cook in ghee until done and moisture evaporates. Stir in cheese if using. Let cool.

Prepare Dough:

1. Activate yeast in warm water with sugar. Mix flour and salt. Add yeast mix, milk, egg, and ghee. Knead until smooth.

Stuff Naan:

1. Divide dough into small balls. Roll each out, place chicken filling in center, seal edges, and gently roll into flat naan. Sprinkle kalonji on top.
   

Cook Naan:

1.  Cook on hot skillet for 1–2 minutes per side until golden and cooked through. Brush with ghee.

Recipe Note

For best results, make sure the chicken filling is cooled before stuffing to prevent dough tearing. Use warm (not hot) water and milk to activate the yeast properly. Instant yeast speeds up the rising time, making this recipe quicker without sacrificing softness. Feel free to adjust spice levels in the marination mix to suit your taste. Serve with mint chutney or yogurt for a perfect combo!