Mini Butter Chicken Naanpanadas That Will Wow Your Tastebuds
These buttery, fragrant mini naanpanadas are packed with tender chicken, creamy tomato richness, and aromatic Indian spices—baked to golden perfection for a cozy and impressive meal that's surprisingly easy to pull together.
Ingredients
Main ingredients
- 1 lb boneless skinless chicken thighs cut into small pieces
- 1 tablespoon butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric
- 0.5 teaspoon chili powder
- 0.5 cup tomato puree
- 0.33 cup heavy cream
- Salt to taste
- 12 mini naan breads
- 1 egg beaten for egg wash
Instructions
Instructions
- Preheat oven to 375°F (190°C).
- Heat butter in a skillet over medium heat until melted and nutty.
- Add onion and cook until softened, about 3-5 minutes.
- Stir in garlic, ginger, garam masala, cumin, turmeric, and chili powder. Cook for 1 minute until fragrant.
- Add chicken pieces and cook until browned on all sides.
- Stir in tomato puree and simmer for 10 minutes until chicken is cooked through.
- Reduce heat and stir in heavy cream. Simmer for 5 more minutes. Season with salt to taste. Let cool slightly.
- Cut each mini naan in half. Place chicken mixture on one half, fold, and press to seal.
- Brush each with egg wash, place on lined baking sheet and bake for 15-18 minutes until golden brown.
Notes
Let the filling cool slightly before stuffing the naan to prevent tearing. Bake until golden brown, and enjoy hot!