Mini Butter Chicken Naanpanadas
These Mini Butter Chicken Naanpanadas blend the creamy, spiced goodness of butter chicken with a handheld baked naan crust. Fast, flavorful, and perfect for cozy nights or quick weeknight dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons Butter to start that rich base
- 1 pound Boneless chicken thighs diced for easy pressure cooking
- 1 small Onion finely chopped for sweet undertones
- 2 cloves Garlic minced to punch up the flavor
- 1 tablespoon Grated ginger for that zingy warmth
- 2 teaspoons Garam masala
- 1 teaspoon Cumin
- ½ teaspoon Turmeric
- ½ teaspoon Chili powder
- to taste Salt and black pepper
- ½ cup Tomato sauce adds tang and depth
- ¼ cup Heavy cream
- to taste Fresh cilantro for finishing
- 6 Mini naan breads cut in half for folding
- 1 Egg beaten, for brushing
- as needed Parchment paper for lining baking sheet
Instructions
Instructions
- Preheat oven to 375°F.
- In a skillet over medium heat, melt butter and sauté chopped onion until soft.
- Add garlic and ginger, cooking for 1 minute until aromatic.
- Add diced chicken thighs and brown on all sides.
- Stir in garam masala, cumin, turmeric, chili powder, salt, and pepper. Cook 2 minutes.
- Pour in tomato sauce and simmer for 10 minutes until chicken is fully cooked.
- Lower heat, stir in heavy cream and cook 2 minutes. Add chopped cilantro and remove from heat.
- Cut naan breads in half to create semicircles for folding.
- Spoon chicken mixture onto one side of naan, fold over and press edges with fork to seal.
- Brush tops with beaten egg and place on parchment-lined baking sheet.
- Bake for 15–18 minutes until golden brown. Let cool slightly before serving.
Notes
To freeze, wrap cooled naanpanadas in plastic, store in airtight container. Reheat in oven at 350°F.