Stuffed Tandoori Chicken Garlic Naan

In a mixing bowl, add 1/2 chicken breast and make deep slits.

Add 2 tbsp Nestlé A+ Curd, 1/2 tsp red chilli powder, 1 tsp coriander powder, 1/4 tsp dry mango powder, 1/4 tsp garam masala powder, 1/4 tsp black pepper powder, 1/4 tsp haldi, 1 tsp lemon juice, 1/4 tsp salt and 2 tsp ginger garlic paste.

Mix well and keep aside to marinate.

Take a toaster, brush the chicken with 1 tsp butter and grill on both sides.

Shred the chicken grilled chicken breast and keep aside.

For garlic naan

Combine 1 tsp yeast, 1/2 tbsp sugar, and 1/4 cup warm Nestlé A+ Milk into a mediumlarge bowl and stir well.

Allow to sit in a warm place for 510 minutes to activate the yeast.

The mixture will be foamy and bubbly when activated.

Whisk in the 2 tbsp Nestlé A+ Curd, 1 tbsp oil and 1/2 tsp salt.

Add 1 cup maida and mix together, add water if required.

Knead until dough is no longer sticky and springs back when lightly pressed.

Take out a small portion of dough, lightly dust it with some flour and roll slightly.

Add the prepared stuffing of tandoori chicken and seal the dough.

Add 1/4th tsp kalonji seeds on the selaed dough, gently press and roll to make naan.

Add 1 tbsp grated garlic, 1 tsp chopped coriander leaves, 1/4 tsp nigella seeds to 2 tsp butter and brush this garlic butter on top of naan.

Add transfer the stuffed naan on a heated tawa and cover till it is nicely done.

Serve with chutney of your choice.