Tandoori Chicken Stuffed Bread: A Bold and Flavorful Fusion Dish
The Tandoori Chicken Stuffed Bread is more than just a dish—it’s a flavorful fusion of Indian spices and comforting bread. The bold tandoori flavors, combined with the crispy crust and soft interior, create a perfect balance of texture and taste.
Whether you’re hosting a party, looking for an impressive appetizer, or simply craving something unique for dinner, this stuffed bread is guaranteed to delight your taste buds. It’s a creative way to enjoy Indian-inspired flavors in a convenient and satisfying form.
Why You’ll Love Tandoori Chicken Stuffed Bread
Bold Tandoori Flavors
The filling is infused with traditional tandoori spices, creating a rich and aromatic flavor profile.
Golden, Crispy Crust
The bread bakes to a golden-brown perfection, providing the perfect contrast to the juicy, flavorful filling.
Versatile Dish
Serve it as an appetizer, snack, or even a main course—this stuffed bread is perfect for any occasion.
Simple Yet Gourmet
With a few easy steps, you can create a dish that’s as impressive as it is delicious.
Instructions for Tandoori Chicken Stuffed Bread
Prepare the Dough
- In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-7 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it doubles in size.
Prepare the Filling
- In a skillet, heat a small amount of oil over medium heat. Add the tandoori chicken and cook briefly to warm it up.
- Stir in caramelized onions, chopped cilantro, yogurt, tandoori masala powder, paprika, salt, and black pepper. Mix well until the filling is evenly coated with spices.
- Let the mixture cool slightly before adding shredded cheese, if using.
Assemble the Bread
- Preheat your oven to 375°F (190°C).
- Punch down the dough and roll it out into a large rectangle on a floured surface.
- Spread the tandoori chicken mixture evenly over the dough, leaving a 1-inch border around the edges.
- Roll the dough tightly into a log, sealing the edges to keep the filling inside.
- Place the stuffed bread on a parchment-lined baking sheet, seam side down.
Add the Topping
- Brush the top of the bread with the beaten egg for a glossy, golden finish.
- Sprinkle sesame seeds or nigella seeds over the top for added flavor and texture.
Bake the Bread
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Let it cool slightly before slicing.
Serve and Enjoy
- Slice the bread into thick pieces and serve warm. Pair it with a cooling yogurt dip, mint chutney, or a side salad for a complete meal.
Tips for Perfect Tandoori Chicken Stuffed Bread
Use Fresh Spices
Fresh tandoori masala powder will enhance the flavor and aroma of the filling.
Seal the Dough Properly
Ensure the edges are sealed tightly to prevent the filling from leaking out during baking.
Adjust the Heat
If you prefer a spicier filling, add chili powder or finely chopped green chilies to the mixture.
Variations to Try
- Vegan Option: Use tofu or roasted vegetables instead of chicken and skip the egg wash for a plant-based version.
- Extra Cheese: For a cheesier version, mix in more mozzarella or cheddar with the filling.
- Herb Twist: Add fresh mint or parsley to the filling for a refreshing flavor boost.
Tandoori Chicken Stuffed Bread
Ingredients
- For the Dough:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 2 tablespoons olive oil
- For the Filling:
- 1 cup cooked tandoori chicken shredded or diced
- 1/2 cup caramelized onions
- 1/4 cup fresh cilantro chopped
- 1/4 cup yogurt
- 1 teaspoon tandoori masala powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded mozzarella or cheddar cheese optional
- For the Topping:
- 1 egg beaten (for egg wash)
- 1 tablespoon sesame seeds or nigella seeds optional
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-7 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Heat a small amount of oil in a skillet over medium heat. Add the cooked tandoori chicken and warm it up.
- Stir in caramelized onions, chopped cilantro, yogurt, tandoori masala powder, paprika, salt, and black pepper. Mix well.
- Let the mixture cool slightly before adding shredded cheese, if using.
- Preheat oven to 375°F (190°C).
- Punch down the dough and roll it out into a large rectangle on a floured surface.
- Spread the tandoori chicken mixture evenly over the dough, leaving a 1-inch border.
- Roll the dough tightly into a log, sealing the edges to keep the filling inside.
- Place the rolled bread on a parchment-lined baking sheet, seam side down.
- Brush the top of the bread with beaten egg for a golden finish.
- Sprinkle sesame seeds or nigella seeds over the top for added flavor and texture.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
- Allow to cool slightly before slicing.
- Slice into thick pieces and enjoy warm. Pair with yogurt dip, mint chutney, or a side salad for a complete meal.
