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North Indian Spiced Chicken Stuffed Cheesy Naan
North Indian Spiced Chicken Stuffed Cheesy Naan

North Indian Spiced Chicken Stuffed Cheesy Naan

with Wedges, Tomato Salad and Mango Chutney

Recipe Development Team
Recipe Development TeamPublished on September 11, 2025

Combining the best parts of an Indian takeaway into one indulgent dish, this North Indian Style Chicken Stuffed Cheesy Naan takes tikka style chicken and stuffs it inside a cheesy naan. Pan-fry like a quesadilla to toast the outside and ensure the inside is golden and oozing with cheese.

Tags:
Family Friendly
High Protein
New
Allergens:
Milk
Cereals containing gluten
Wheat

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Garlic Clove

40 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Medium Tomato

1 sachet(s)

North Indian Style Spice Mix

240 grams

Diced British Chicken Breast

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten, Wheat)

40 grams

Mango Chutney

20 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)4287 kJ
Energy (kcal)1025 kcal
Fat32.4 g
of which saturates7.2 g
Carbohydrate125.3 g
of which sugars19.4 g
Dietary Fibre10.3 g
Protein51.3 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Bowl
Garlic Press
Grater
Pan
Spatula

Cooking Instructions and Tips

Get Your Wedges In
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep
2

Meanwhile, peel and grate the garlic (or use a garlic press). 

Grate the cheese. Cut the tomato into 2cm chunks.

In a medium bowl, combine the sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and stir in the tomato chunks. Set aside to macerate.

Get Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the North Indian style spice mix and fry until fragrant, 1 min.

Add the diced chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Warm the Naans
4

When the chicken has 5 mins left, put the naans onto a baking tray. Sprinkle with a little water, then scatter over the cheese. Pop the cheesy naans onto the middle shelf of your oven to warm through, 2-3 mins.

Meanwhile, add the garlic to the chicken and fry until fragrant, 1 min.

Load the cooked chicken onto one half of each warmed naan. Drizzle over the mango chutney and gently fold the other half of the naan over.

While the loaded naans are in the oven, wipe out the frying pan.

Final Touches
5

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat.

Once hot, add the folded naans, gently pressing down with a spatula or heavy-bottomed pan.

Cook, pressing frequently, until the naan is golden and toasted and the cheese is melted, 2-4 mins per side.

Serve
6

When everything's ready, add the baby leaves to the tomato chunks and toss together. TIP: Don't add the leaves too early or they'll go soggy.

Cut each toasted naan in half and share between your plates.

Serve the salad and wedges alongside with mayo for dipping (see pantry for amount).

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