We didn't have a jar of butter chicken sauce at home, so we used a jar of Patak's Rogan Josh Sauce instead which was a great substitute. If you're feeling crazy, you can also make the sauce from scratch like in this post. Next time, I may try adding some garlic to the dough mixture to add some extra flavor to the naan.
Butter Chicken Naan Pockets
Adapted from Dinner with Julie
Ingredients – Naan Dough
2 tsp active dry yeast
1 tsp sugar
2 ½ cups all-purpose flour, plus extra for rolling
½ tsp salt
¼ cup canola oil
1/3 cup plain yogurt (regular or Greek)
1 large egg
Ingredients – Butter Chicken Filling
canola or olive oil, for cooking
2 lb chicken breasts, cut into 1-inch pieces
1 jar favorite butter chicken sauce
½ to 1 cup grated mozzarella (optional)
2. Stir in flour, salt, canola oil, yogurt and egg. Mix until dough comes together using the dough hook; then knead by hand for a few minutes, until the dough is soft, smooth and elastic. Cover bowl with a towel, and let rise about an hour, until dough is doubled in size.
3. While dough rests, heat oil in large skillet set over medium-high heat. Cook chicken for 7–8 minutes until it starts to brown. Add butter chicken sauce, and simmer for 15-20 minutes until chicken is cooked through and sauce begins to thicken. Cool chicken completely; it’s best if you can chill it in in the fridge.
4. Line baking sheets with parchment paper or use splat mats (as shown in picture). Preheat oven to 400 F.
5. After dough rises, divide it into 6 pieces. On a floured surface, use a rolling pin to shape each piece into an 8-inch circle or oval. Pile equal portions of the butter chicken mixture onto each circle, top with a bit of grated cheese and fold over, pinching the edges to create the pocket/calzone shape. Transfer to prepared baking sheet, and cut a few slits on the top of each with a sharp knife. Bake for 20 minutes, until bubbly and golden.
Butter Chicken Naan Pockets
Adapted from Dinner with Julie2 tsp active dry yeast
1 tsp sugar
2 ½ cups all-purpose flour, plus extra for rolling
½ tsp salt
¼ cup canola oil
1/3 cup plain yogurt (regular or Greek)
1 large egg
Ingredients – Butter Chicken Filling
canola or olive oil, for cooking
2 lb chicken breasts, cut into 1-inch pieces
1 jar favorite butter chicken sauce
½ to 1 cup grated mozzarella (optional)
Directions
1. In the bowl of a large mixer such as a Kitchen Aid, stir
together the water, yeast and sugar; let stand for 5 minutes, until foamy. If
it doesn’t foam, the yeast is inactive and needs to be replaced.2. Stir in flour, salt, canola oil, yogurt and egg. Mix until dough comes together using the dough hook; then knead by hand for a few minutes, until the dough is soft, smooth and elastic. Cover bowl with a towel, and let rise about an hour, until dough is doubled in size.
3. While dough rests, heat oil in large skillet set over medium-high heat. Cook chicken for 7–8 minutes until it starts to brown. Add butter chicken sauce, and simmer for 15-20 minutes until chicken is cooked through and sauce begins to thicken. Cool chicken completely; it’s best if you can chill it in in the fridge.
4. Line baking sheets with parchment paper or use splat mats (as shown in picture). Preheat oven to 400 F.
5. After dough rises, divide it into 6 pieces. On a floured surface, use a rolling pin to shape each piece into an 8-inch circle or oval. Pile equal portions of the butter chicken mixture onto each circle, top with a bit of grated cheese and fold over, pinching the edges to create the pocket/calzone shape. Transfer to prepared baking sheet, and cut a few slits on the top of each with a sharp knife. Bake for 20 minutes, until bubbly and golden.
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