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
1️⃣ 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.
2️⃣ 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.
3️⃣ 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.
4️⃣ 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.
5️⃣ 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.
6️⃣ 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.
