Best 4 Chicken Naan Pockets Recipes

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Chicken naan pockets are a delicious and easy-to-make meal that can be enjoyed by people of all ages. This scrumptious dish combines the flavors of tender chicken, fluffy naan bread, and a variety of aromatic spices to create a truly unforgettable culinary experience. Whether you are a seasoned chef or a novice cook, this article will provide you with the necessary guidance to prepare the ultimate chicken naan pockets at home. Get ready to embark on a flavor-filled journey as we delve into the art of crafting this delectable dish.

Let's cook with our recipes!

CHICKEN OR LAMB PATTY POCKETS



Chicken or Lamb Patty Pockets image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 12

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce
Spiced exotic chips (recommended: Taro root chips)

Steps:

  • Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

CHICKEN POCKETS



Chicken Pockets image

A creamy chicken dip with a bread covering.

Provided by momloves3

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed.
  • Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs.
  • Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 29.4 g, Cholesterol 101.5 mg, Fat 39.9 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 16.3 g, Sodium 856 mg, Sugar 5.1 g

CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY



Chicken Curry Naan Bowls Recipe by Tasty image

Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 35

2 tablespoons salt
1 tablespoon ground pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 tablespoon coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1 teaspoon cayenne
½ teaspoon allspice
3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes
5 tablespoons full-fat yogurt, divided, plus more for serving
9 cloves garlic, minced, divided
1 tablespoon fresh ginger, minced
3 tablespoons olive oil, plus more as needed
3 carrots, chopped
1 white onion, chopped
1 lb yukon gold potato, chopped
2 tablespoons tomato paste
28 oz crushed tomatoes, 1 can
2 cups chicken broth
2 cups basmati rice, or long-grain jasmine, cooked, for serving
1 fresh cilantro, for serving
Lime wedge, for serving
½ cup warm water
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon kosher salt, plus more to taste
1 cup full-fat yogurt
1 cup whole milk, room temperature
olive oil, for greasing
½ cup unsalted butter, 1 stick, melted

Steps:

  • In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  • In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  • Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  • In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  • To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  • Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  • Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  • Stir in the tomato paste and cook until aromatic, about 3 minutes.
  • Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  • Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  • Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  • Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  • Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  • Brush the naan bowls with warm melted butter.
  • Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1677 calories, Carbohydrate 189 grams, Fat 67 grams, Fiber 9 grams, Protein 79 grams, Sugar 22 grams

CHICKEN NAAN POCKETS



Chicken Naan Pockets image

Make and share this Chicken Naan Pockets recipe from Food.com.

Provided by Noo8820

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 small naan bread, breads or 4 small pita breads
3 tablespoons low fat natural yogurt
1 1/2 teaspoons garam masala
1 teaspoon salt
3 tablespoons lemon juice
1 teaspoon chili powder
1 tablespoon fresh coriander, chopped
1 green chili, chopped
1 lb chicken, boneless and skinless, cubed (I use breasts)

Steps:

  • Cut into the middle of each naan to make a pocket and set aside.
  • Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour.
  • When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary).
  • Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!

Tips:

  • To make the chicken extra flavorful, marinate it in a mixture of yogurt, spices, and herbs for at least 30 minutes before cooking.
  • If you don't have a tandoor oven, you can cook the naan in a hot skillet or on a grill.
  • To make the naan extra crispy, brush it with melted butter or ghee before cooking.
  • For a vegetarian version of this recipe, use tofu or paneer instead of chicken.
  • Serve the chicken naan pockets with your favorite dipping sauce, such as raita or chutney.

Conclusion:

Chicken naan pockets are a delicious and easy-to-make snack or meal. They're perfect for parties or potlucks, and they can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that will be sure to impress your friends and family.

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