We love this idea that takes
butter chicken on-the-go. It’s
a great way to use up leftover
butter chicken, too. Tuck into
these pockets straight out of
the oven, or freeze for later!
1/2 cup (125 ml) warm water
2 tsp (10 ml) active dry yeast
1 tsp (5 ml) sugar
2 1/2 cups (625 ml) all-purpose flour,
plus extra for rolling
1/2 tsp (2 ml) salt
1/4 cup (60 ml) canola oil
1/3 cup (85 ml) plain yogurt
1 large egg
Butter chicken filling:
canola or olive oil, for cooking
2 lb (1 kg) skinless, boneless chicken
thighs, cut into 1-inch pieces
1 jar your favourite brand butter chicken
1/4 cup (60 ml) chopped fresh cilantro
Start with the naan dough. In a large bowl,
stir together the water, yeast and sugar
and let stand for 5 minutes, until foamy. If it
doesn’t foam, the yeast is inactive; replace
it with a fresh jar of yeast.
Stir in the flour, salt, canola oil, yogurt and
egg, and stir until the dough comes together,
then knead for a few minutes, until
it’s soft, smooth and elastic. Cover with a
tea towel and let rise until doubled in size;
about an hour.
Meanwhile, heat a drizzle of oil in a large,
heavy skillet set over medium-high heat.
Cook the chicken for 7–8 minutes, until
opaque and starting to brown. Add the
butter chicken sauce and cilantro and simmer
for 15–20 minutes, until the chicken
is cooked through and the sauce has
thickened. Let cool as you wait for dough
to finish rising.
Divide the dough into six pieces. On a
lightly floured surface, roll out each piece
into an 8-inch circle or oval. Fill each circle
with filling and fold over, pinching the
edges (you may have to fold the edge up
over itself) to seal. Transfer to a parchmentlined
baking sheet and cut a few slits on
the top of each with a sharp knife. Preheat
the oven to 400˚F.
Bake for 20 minutes, until bubbly and
golden. Makes 6 pockets.
Originally published in ParentsCanada magazine, May/June 2013.