Tandoori Chicken Naan Buns Recipe in 10 Steps

Published: 5 Apr 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to follow Food Paradise on Pinterest.

Ingredients With Exact Amounts

Before you start, measure everything out. That makes the process smooth and helps you avoid mistakes.

For the Tandoori Chicken Filling

  • 400 grams boneless chicken, cut into small pieces
  • 1/2 cup plain yogurt
  • 1 small tomato, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon garam masala
  • 2 tablespoons oil or butter

For the Naan Bun Dough

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons active dry yeast
  • 2/3 cup warm milk
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 cup plain yogurt
  • 1/4 cup softened butter

For Filling and Topping

  • 1 cup shredded mozzarella cheese, optional
  • 1 egg
  • 1 tablespoon milk, to mix with the egg for brushing
  • 1 to 2 tablespoons sesame seeds
  • 2 tablespoons melted butter
  • 1 teaspoon finely chopped garlic
  • 1 to 2 tablespoons chopped fresh cilantro

Understanding the Flavor

The word tandoori is linked to a traditional cooking style that comes from a tandoor, which is a hot clay oven. At home, you can still build that same style of flavor by using yogurt, spices, and high-heat cooking in a pan or oven.

That is why this recipe works so well at home. You are not trying to copy a restaurant in a difficult way. You are using the same flavor base in a practical home method.

Step by Step Recipe Method

This is the heart of the recipe. Follow each step carefully, and do not rush the key parts like marinating, kneading, rising, and sealing the buns well.

Step 1: Marinate the Chicken

Start by placing the chicken in a large mixing bowl. Add the yogurt, pureed tomato, ginger-garlic paste, lemon juice, salt, red chili powder, turmeric, cumin, coriander, and garam masala. Mix everything very well so each piece of chicken is fully coated.

Once mixed, cover the bowl and let the chicken marinate for at least 30 minutes in the fridge. If you have more time, let it sit for 1 to 2 hours for deeper flavor. Tandoori-style chicken recipes commonly rely on yogurt and spices for tenderness and flavor, and even short marinating makes a noticeable difference.

While the chicken is marinating, move on to the dough.

Step 2: Activate the Yeast

Take a medium bowl or measuring jug and pour in the warm milk. The milk should feel warm to the touch, not hot. Stir in the sugar, then sprinkle over the yeast. Let it sit for about 5 to 10 minutes.

You want the yeast mixture to look slightly foamy on top. That tells you the yeast is active. If nothing happens, the milk may have been too hot or too cold, or the yeast may no longer be fresh. Starting with active yeast matters because it helps the dough rise and keeps the buns soft.

Step 3: Make the Dough

In a large mixing bowl, add the flour and salt. Pour in the yeast mixture, then add the yogurt and softened butter. Mix everything together until it forms a shaggy dough.

Now knead the dough for about 8 to 10 minutes. You can knead by hand on a lightly floured surface or use a stand mixer with a dough hook. At first the dough may feel sticky, but keep kneading and it will become smoother. You want a soft dough, not a dry one. If needed, add only a very small dusting of flour.

When the dough feels smooth and elastic, shape it into a ball and place it in a lightly greased bowl. Cover it with a clean towel or plastic wrap.

Step 4: Let the Dough Rise

Place the covered bowl in a warm spot and let the dough rise until doubled in size. This usually takes about 1 to 1 1/2 hours, depending on the warmth of your kitchen.

Do not rush this stage. A proper rise helps the buns turn out light and tender instead of dense. Good naan-style dough depends on leavening and enough time to rest.

While the dough is rising, cook the filling.

Step 5: Cook the Tandoori Chicken Filling

Heat 2 tablespoons oil or butter in a wide pan over medium to medium-high heat. Add the marinated chicken and spread it out so it cooks evenly. Let it cook for several minutes, stirring from time to time.

The chicken should cook until it is fully done, the moisture reduces, and the masala clings to the meat instead of looking watery. This part is important because wet filling can make the buns hard to seal and can lead to soggy bread.

Once the chicken is cooked, let it cool slightly, then shred or chop it into smaller pieces. Smaller filling pieces are easier to tuck into the dough and help the buns hold their shape better.

If you like a stronger smoky taste, cook the chicken a little longer until you see deeper color on some edges. Many home versions aim for that slightly smoky, charred tandoori-style finish even without a clay oven.

Step 6: Divide the Dough

Once the dough has doubled, punch it down gently to release the extra air. Turn it out onto a lightly floured surface and divide it into equal pieces. You should get about 8 medium buns.

Roll each piece into a smooth ball. Cover the dough balls loosely and let them rest for 10 minutes. This short rest helps the dough relax, making it easier to shape.

Step 7: Fill and Shape the Buns

Take one dough ball and flatten it with your hands or a rolling pin into a small round, about 4 to 5 inches wide. Keep the center slightly thicker than the edges so it can support the filling.

Place a spoonful of the cooked chicken mixture in the center. If you are using cheese, add a little shredded mozzarella on top of the chicken. Do not overfill. It is better to use a moderate amount and seal the bun properly than to overstuff it and risk tearing the dough.

Bring the edges of the dough up over the filling and pinch them together firmly at the top. Turn the sealed side down and gently shape it into a smooth round bun with your hands. Repeat with the remaining dough and filling.

Set the shaped buns on a lined baking tray, leaving space between them.

Step 8: Proof the Buns Again

Cover the tray lightly and let the buns rest for 20 to 30 minutes. This second rise gives them a softer, lighter texture after baking.

During this time, preheat your oven to 180°C to 190°C, or 350°F to 375°F.

In a small bowl, whisk together the egg and 1 tablespoon milk. This will help the tops turn glossy and golden.

Step 9: Brush and Bake

Brush the tops of the buns with the egg wash. Sprinkle sesame seeds over each bun if you like a little extra texture and a bakery-style finish.

Bake the buns for about 18 to 22 minutes, or until they are golden brown on top and baked through. Every oven is a little different, so start checking near the 18-minute mark. The tops should look rich and golden, and the bottoms should feel set.

Do not overbake them. If they stay in the oven too long, the bread can dry out and the filling can lose some of its juiciness.

Step 10: Finish With Garlic Butter

While the buns are still warm, mix the melted butter with the chopped garlic and brush it generously over the tops. Sprinkle with fresh cilantro.

This finishing touch matters. The warm garlic butter adds shine, softness, and a deep savory aroma that makes the buns feel complete.

Let them cool for a few minutes before serving. That short rest helps the filling settle and makes the buns easier to handle.

How to Serve Them

These buns are rich and flavorful on their own, so they do not need much on the side. A simple dip or fresh salad works very well.

Easy Serving Ideas

  • Mint yogurt sauce
  • Green chutney
  • Sliced onions with lemon
  • Simple cucumber salad
  • Fresh tomato and onion salad

If you are serving these for guests, place them on a platter with chutney in a small bowl and a few lemon wedges on the side. It makes the meal feel special without extra work.

Variations in the Recipe

One of the best things about this recipe is how easily you can adjust it to suit your taste.

Make It Milder

If you want a gentler flavor, reduce the red chili powder and add a little extra yogurt to the marinade. This keeps the chicken flavorful without too much heat.

Add More Heat

If you enjoy spicier food, add a chopped green chili to the marinade or a pinch of extra chili powder to the filling. Taste the cooked filling before shaping the buns so you can adjust it if needed.

Try a Cheese-Filled Version

Mozzarella melts well and gives the buns a soft, stretchy center. You can also use a mild cheddar or a mix of cheeses if that is what you have at home.

Make a Paneer Version

If you want a vegetarian option, replace the chicken with paneer. Cut it into small cubes, marinate it the same way, and cook it gently so it keeps its shape.

Use Whole Wheat Flour

You can replace part of the all-purpose flour with whole wheat flour for a heartier bun. A good place to start is half all-purpose flour and half whole wheat flour. The buns may be a little less soft, but they will still taste great.

Mistakes to Avoid

Small mistakes can change the final result, especially with dough and stuffed buns. These are the ones worth watching closely.

Using Milk That Is Too Hot

Hot milk can damage the yeast. The milk should feel warm, not hot. If you are unsure, let it cool slightly before adding the yeast.

Not Giving the Dough Enough Time to Rise

A rushed dough usually gives you heavy buns. Let it rise until it looks doubled, not just slightly puffed.

Keeping the Filling Too Wet

If the chicken mixture has too much liquid, it can leak through the dough. Cook the filling until the moisture reduces and the mixture feels thick and spoonable.

Overfilling the Buns

It is tempting to pack in more filling, but this often tears the dough and causes leaks. Use enough filling for flavor, but leave room to seal the dough properly.

Rolling the Dough Too Thin

If the dough is too thin, it can break when you seal the buns. Keep enough thickness so the bun stays soft and holds the filling well. High heat, proper fermentation, and good dough thickness all matter for naan-style breads.

Overbaking

A few extra minutes can turn soft buns into dry ones. Take them out once they are golden and fully baked.

Expert Tips for the Best Homemade Result

Good recipes become great when you pay attention to the small details. These tips make a real difference.

Cool the Filling Slightly Before Shaping

Warm filling is fine, but very hot filling can soften the dough too much and make sealing difficult.

Seal Each Bun Firmly

Pinch the dough closed with care. If the seam is weak, the bun may open while baking.

Keep Dough Covered

Dough dries out quickly. While shaping the buns, keep the remaining dough balls covered with a towel.

Brush Butter While the Buns Are Warm

This helps the butter soak in lightly instead of sitting on top.

Serve Fresh

These buns are best served warm on the day you bake them. The bread is softer and the filling tastes fuller and more fragrant.

Storage and Reheating

These buns store well, which makes them useful for meal prep or leftovers.

How to Store

Let the buns cool completely, then place them in an airtight container. Store them in the fridge for up to 3 days.

How to Reheat

Warm them in a low oven for 8 to 10 minutes or in an air fryer for a few minutes until heated through. You can also microwave them, but the bread will be a little softer and less crisp on the outside.

Can You Freeze Them

Yes, you can freeze them after baking. Wrap each bun well, then place them in a freezer-safe bag or container. Reheat straight from frozen in the oven until hot all the way through.

FAQs

These are some of the most common questions home cooks ask before making stuffed naan buns for the first time.

Can I make the chicken filling ahead of time?

Yes, and it is a smart idea. You can make the filling a day ahead and store it in the fridge. This breaks the recipe into easier steps and makes shaping much quicker the next day.

Can I make the dough in advance?

Yes. After the first rise, you can refrigerate the dough overnight. Let it come closer to room temperature before shaping the buns.

Do I have to use cheese?

No. Cheese is optional. The buns are still delicious without it. It simply adds an extra creamy layer inside.

What if I do not have a stand mixer?

That is completely fine. You can knead the dough by hand. It just takes a few more minutes and a little patience.

Can I use cooked leftover chicken?

Yes, but the flavor will be best if you toss it with the yogurt, tomato, and spice mixture first, then cook it briefly so the masala coats it properly.

Are these buns spicy?

They have a medium warmth as written. You can easily adjust the chili to suit your taste.

Conclusion

Tandoori chicken naan buns are one of those recipes that feel both comforting and exciting. They give you the rich, spiced flavor of tandoori chicken and the soft pleasure of warm homemade bread in one bite. They are filling, crowd-pleasing, and absolutely worth making from scratch.

Take your time with the dough, cook the filling until rich and thick, and finish the buns with plenty of garlic butter. That is the best way to get a result that feels homemade in the best possible sense.

If you enjoyed this recipe, be sure to check the homepage for more food recipes and find your next favorite dish.

Sophia Pervaiz Avatar
Sophia Pervaiz

Passionate about creating delicious, approachable recipes and sharing insights on our furry companions, Sophia Pervaiz blends their love for food and cats into every post. When not experimenting with new recipes in the kitchen, they enjoy spending time with their cats, learning more about feline health, and creating content that caters to both food lovers and pet enthusiasts. With a knack for making everything feel personal and relatable, Sophia Pervaiz brings a warm, friendly voice to both the culinary and animal worlds. Whether you're here for a tasty new dish or some helpful cat tips, there's always something for everyone!

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