Butter chicken naan bread parcels

Ah, what to do with all that leftover butter chicken? Try something new by using it to fill homemade naan bread parcels.

Butter chicken naan bread parcels Credit: Richo's Bar Snacks

• makes

  4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 3 cups plain flour
• 1 tsp dried yeast
• 1 tsp salt
• 2 eggs
• ¼ cup (60 ml) milk
• 1 cup (250 ml) water (use as needed) 
• 1­–2 cups cooked butter chicken
• 1 tbsp ghee

Proving time: 2 hours

Instructions

1. Sift flour and salt into a bowl. Stir in the yeast. Make a well and add 1 lightly beaten egg, the milk and a small amount of water. Use hands to mix and form dough, adding more water as needed to form a soft dough (it should not be wet). Once it comes together, turn out onto a lightly floured surface. Knead for 5 minutes. Transfer to a baking tray, cover with a damp cloth and set aside for 2 hours to allow to rise.
2. When dough has risen, divide into 4 portions. Form each into a ball and gently roll out to about ¼ cm thickness.
3. Place about ¼ cup cooked butter chicken into centre of each piece of dough. Brush remaining beaten egg around edges of dough. Fold over dough to create semi-circles. Pinch edges to seal.
4. Place ghee in a hot pan. When melted, add parcels and cook for 4–5 minutes on each side, or until golden. Drain for a few minutes on paper towel. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.