How to make Chicken Naan Pockets -

Fresh falafel style naan bread sandwich with a filling of chicken tikka,onion and tomato slices and chutney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Naan (नान), Chicken (चिकन)

Cuisine : Fusion

Course : Snacks and Starters

For more recipes related to Chicken Naan Pockets checkout Naan Sandwich . You can also find more Snacks and Starters recipes like Shahi Murg Pakora Cheese And Herb Patti Samosa Sago Potato Rolls Sprout Dahi Wadas

Chicken Naan Pockets

Chicken Naan Pockets Recipe Card


Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Naan Pockets Recipe

  • Naan 4

  • Chicken 1 1/2 inch cubes 500 grams

  • Lemon juice 1 teaspoon

  • Tomato sliced 1 large

  • Fresh mint leaves a few

  • Green chutney 3-4 tablespoons

  • Onion sliced 1 large

  • Hung yogurt 1/4 cup

  • Kashmiri red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Lemon juice 1 tablespoon

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Mustard oil 1 tablespoon

  • Salt to taste

  • Butter to baste


Step 1

Cut into the middle of each naan to make a pocket and keep aside. Mix the sliced onions with lemon juice and keep aside. In a large bowl mix together hung yogurt, Kashmiri red chilli powder, garam masala powder, lemon juice, ginger paste and garlic paste, mustard oil and salt.

Step 2

Apply this mixture to the chicken pieces and keep in the refrigerator for two to three hours. Put the chicken pieces onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) for eight to ten minutes.

Step 3

Baste with butter and cook for another two to three minutes. Fill each naan pocket with few pieces of grilled chicken, top with onion and tomato slices, a few mint leaves. Drizzle a spoonful of green chutney and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.