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Chicken Shawarma

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If you’ve ever strolled past a Middle Eastern street food stall and caught a whiff of sizzling, spice-packed chicken, you already know the irresistible magic of shawarma. This chicken shawarma recipe brings those bold, smoky flavors straight to your kitchen and no special equipment required!

Chicken shawarma in a wrap with sauce

About This Chicken Shawarma Recipe

This chicken shawarma recipe is a one-pan wonder. Everything cooks together for maximum flavor and minimal cleanup. In the step-by-step photos, I show a few different ways you can make it, including how I cooked mine in the Doori Tandoor for that extra smoky, charred finish.

It’s incredibly versatile, too. I love serving it in a warm wrap (you’ll find all the fixings listed in the ingredients), but you can just as easily load it over crispy fries, spoon it onto fluffy rice, or pile it high in a salad bowl. However you serve it, the result is tender, spiced chicken bursting with Middle Eastern flavor.

Ingredients

Using the freshest ingredients in this Chicken Shawarma recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

ingredients for chicken shawarma

See recipe card for quantities.

  • 4 soft flat breads or pitta
  • Boneless chicken thighs
  • Olive Oil
  • Greek yoghurt
  • Garlic paste
  • Hot pepper paste (optional or add 1tsp chili powder)
  • Ground cumin
  • Lemon juice
  • Ground coriander
  • Allspice
  • Smoked paprika
  • Turmeric
  • Vegetable oil
  • White kebab sauce (see in post for recipe)
  • Red kebab sauce (see in post for recipe)
  • fresh veggies for crunch and color (peppers, onions, tomatoes)

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

shawarma marindade in a bowl
  1. Step 1: Mix the ground spices, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl.
adding the chicken to the marinade
  1. Step 2: Coat the chicken thighs so that they are well covered. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
frying the chicken
  1. Step 3: Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through).
cooked chicken
  1. Step 4: Once the chicken is charred well on each side and cooked through, take off the heat.
shredding the chicken using a sharp knife
  1. Step 5: Thinly shred your chicken using a sharp knife.
wrapping up the shawarma
  1. Load up your soft flat bread or pita with a hearty portion of the chicken shawarma. Top with Red and White Kebab sauce (see post for recipe) and a few simple fresh veggies for crunch and color.
cooking the shawarma in a tandoor.
  1. OPTIONAL: How you cook the Chicken Shawarma is totally up to you. Here I skewered the meat and cooked it in my Doori Tandoor. You could also use a BBQ.
cooking chicken shawarma
  1. Step 8: OPTIONAL: How you cook the Chicken Shawarma is totally up to you. Here I skewered the meat and cooked it in my Doori Tandoor. You could also use a BBQ.

What about the sauce?

I loaded my loaded chicken shawarma fries with both a red and white kebab sauce you can make very easily by following the instructions below. You could also try Chipotle Mayo, or Pico-de-gallo for a Mexican twist!

White Kebab Sauce

230g (1 cup) Greek yoghurt
230g (1 cup) mayonnaise
½ teaspoon black pepper
4 garlic cloves, minced
1 teaspoon dried dill (optional)
1 teaspoon dried parsley (optional)
Juice of one lemon
Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies
400g tinned (1 canned) chopped tomatoes
3 – 4 garlic cloves, crushed
1 tablespoon tomato paste
½ teaspoon black pepper
Juice of one lemon or 1 tablespoon white vinegar
Salt to taste

Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.

Substitutions

  • Chicken - Switch the chicken thighs for lamb, beef or even halloumi for a vegetarian option. Marinating is the same but the cooking process will be different for tender beef and lamb. Go for flank steak, skirt steak or sirloin tip for beef. For lamb, try a boneless leg of lamb or lamb shoulder (trimmed and sliced thinly)
  • Sauce - Swap the red and white kebab sauces for garlic mayo, sriracha mayo or tzatziki to change up the flavour.

Variations

Cheesy - Melt mozzarella or cheddar over the fries before topping with chicken.

Loaded Fries - Why not load up some fries with this delicious Chicken Shawarma! See my recipes for Shawarma Loaded Fries here.

Spicy - Add extra chilli flakes or fresh red chillies to the marinade and drizzle with sriracha or harissa for a fiery kick.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Storage

Fridge: Allow your chicken shawarma to cool completely, then store in an airtight container for up to 3 days. Flavors often develop even more after a night in the fridge. Only cook the fries fresh at the time of serving.
Freezer: Portion and freeze the chicken shawarma for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Marinate for as long as possible - ideally overnight.
Even one extra hour makes a big difference because shawarma relies on deep flavour rather than a long cooking time. A longer marination helps the spices penetrate the meat so you get that classic, aromatic shawarma taste in every bite. If leaving for longer than 3 hours, make sure to leave out the lemon juice or your chicken will turn out dry.

FAQ

Can I use chicken breasts instead of thighs?

Yes - but thighs stay juicier and more tender. If you use breasts, slice them slightly thicker and reduce cooking time a little to avoid drying out.

Do I need a grill or rotisserie to make real shawarma?

No! A hot oven, grill pan, or air fryer works brilliantly.
For the best at-home texture, cook on a high heat so the edges lightly char, then stack and slice the meat like traditional shawarma.

Looking for other recipes like this? Try these:

More Spicy Favourites...

Recipe

Chicken shawarma in a wrap with sauce

Chicken Shawarma

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 4 soft flatbreads or pitta
  • 1lb (500g) Boneless chicken thighs
  • 1 tablespoon greek yoghurt
  • 1 tablespoon garlic paste
  • 1 tablespoon hot pepper paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon allspice
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • 1 tablespoon lemon juice
  • Pinch of salt & pepper
  • 1 tablespoon olive oil
  • vegetable oil
  • 5 tablespoon white kebab sauce (see notes for recipe)
  • 3 tablespoon red kebab sauce (see notes for recipe)

Instructions

  1. Start by preparing the white and red kebab sauce. It's so easy. Simply mix the ingredients together in a bowl (see notes for recipe)
  2. For the shawarma, Mix the ground spices, salt & pepper, yoghurt, lemon juice, olive oil and hot pepper paste in a large mixing bowl. Place the chicken in the bowl with the marinade and coat well. Leave to marinade for up 3 hours. If you'd prefer to leave it longer, skip adding the lemon juice until time for cooking.
  3. Heat a pan with vegetable oil over a medium heat and cook the chicken for 5 minutes on each side (or until the chicken is cooked through). Once the chicken is charred well on each side and cooked through, transfer to a chopping board and thinly shred your chicken using a sharp knife.
  4. Load up your flatbreads or pitta with the chicken shawarma and crunchy vegetables. Finish off with a hearty portion of white kebab sauce before adding a layer of red (they look better this way).

Notes

White Kebab Sauce

230g (1 cup) Greek yoghurt, 230g (1 cup) mayonnaise, ½ teaspoon black pepper, 4 garlic cloves - minced, 1 teaspoon dried dill (optional, )1 teaspoon dried parsley (optional), Juice of one lemon, Salt to taste

Place the mayonnaise and yoghurt in a mixing bowl and whisk until smooth. Add the remaining ingredients and add salt to taste. Keep in an air-tight jar or squeeze bottle in the fridge until required.

Red Kebab Sauce

3 red bird’s eye chillies,400g tinned (canned) chopped tomatoes, 3 – 4 garlic cloves, crushed, 1 tablespoon tomato paste, ½ teaspoon black pepper, Juice of one lemon or 1 tablespoon white vinegar, Salt to taste

Place all of the ingredient up to and including the lemon juice/vinegar in a blender and blend until smooth. Taste it and add salt to taste. Store in the fridge in an air-tight jar or squeeze bottle until needed.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 679Total Fat: 17gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 105mgSodium: 382mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 31g
© Joe
Cuisine: European / Category: Asian

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

30 Minute Beef Madras

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This is another in my 30 minute curry series that ticks all the boxes in next to no time. My 30 Minute Beef Madras is not only quick to make but tastes just as good as the takeaway if not better. Following I'm going to show you how it's done and also give you a few tips on how you can make your beef Madras even better.

30 minute beef madras served with rice

About This 30 Minute Beef Madras Recipe

This 30 Minute Beef Madras curry is quite similar to the Madras curries you find at the restaurants. It is, however slightly different as I use coconut milk in the sauce. Curry house style Beef Madras doesn't usually have coconut milk in it but as the original was based on South Indian cooking, I wanted to give it a go.

If you are a real stickler to keeping things as they are at your favourite restaurant, you can skip the coconut milk and just add a little more stock. I do hope you try the coconut version though.

How do you serve this 30 Minute Beef Madras Curry?

As with most curry house style curries, you want a good amount of sauce/gravy. You'll get that with this recipe, making it the perfect curry to serve with any of the following.

Fresh naan  – If you like to scoop up your curry with bread like I do, try these Chili Cheese Naans, Cheese Naans, Easy Naan recipe and Keema Naan!

Basmati rice – simple and classic... Good, perfectly cooked rice is really all you need. Here's my no-fail recipe for Basmati rice.

Ingredients

Using the freshest ingredients in this Beef Madras recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for 30 minute beef madras

See recipe card for quantities.

  • Onions
  • Rapeseed (canola) oil or ghee
  • Tender beef
  • Kashmiri chilli powder
  • Salt
  • Black pepper
  • Juice of one lime
  • Dried Kashmiri chilies
  • Green cardamom pods
  • Garlic and ginger paste
  • Green finger chilies
  • Passata
  • Ground cumin
  • Ground coriander
  • Ground turmeric
  • Garam masala or Madras curry powder
  • Chicken stock or water
  • Lime pickle or smooth mango chutney
  • Thick coconut milk (optional)
  • Kasoori methi
  • Salt to taste
  • Fresh cilantro (coriander)
  • Limes

See recipe card for quantities.

Instructions

I have included the following step by step photos so that you can see just how easy it is to make this 30 Minute Beef Madras.

Beef tenderising with lime juice and Kashmiri chili
  1. Step 1: Place the diced beef in a bowl and add the lime juice, one teaspoon Kashmiri chillies powder, salt and pepper. Stir well to combine. Let marinate for 30 minutes to 4 hours or if in a rush, you can go straight to cooking.
Onions blending in a food processor
  1. Step 2: Blend the onions until you have a smooth paste. Set aside.
Browning the beef in a pan
  1. Step 3: Add two tablespoons of oil or ghee to a pan over a medium-high heat. Fry the beef for 4 minutes on one side and then turn to cook for another 4 minutes. Transfer to a plate and set aside. It might not be completely cooked through at this stage.
Whole spices and chillies frying in a pan
  1. Step 4: Returning to your pan, heat two more tablespoons oil or ghee over a medium-high heat and let the spices flavour the oil for about 30 seconds, stirring regularly.
Blended onions, garlic and ginger paste and whole chillies frying
  1. Step 5: Pour in the blended onions and fry for about 7 minutes or until they are turning a light, golden brown. Then stir in the garlic and ginger paste and the chopped chillies. Stir and fry for another minute or so.
Ground spices added to the pan
  1. Step 6: Add the remaining spices and fry for 1 minute until fragrant.
Passata and chicken stock added to the pan
  1. Step 7: Pour in the Passata and stock and bring to a simmer.
Browned beef returned to the pan
  1. Step 8: Return the beef to the pan and stir it in. Cover the pan and let it simmer over a medium heat for about 10 minutes.
30 minute beef madras topped with coriander and served with rice
  1. Step 9: There you have it. Serve with rice, naans and/or chapatis. Garnish with the chopped coriander and don’t forget the lime wedges which can be squeezed over the curry to taste at the table.

Hint: Use tender beef to make it a 30 minute recipe! Sirloin or ribeye will work best for this recipe, or use a cheaper cut of meat and cook for 20 minutes longer.

Which cut of beef should I use?

For this recipe, use tender beef like sirloin or ribeye for a quick 30-minute cook. This makes it a very luxurious curry but still makes it cheaper and quicker than a takeaway! Cheaper cuts work too, but will need an extra 20 minutes simmering in the sauce to become tender and flavorful.

Variations

Dial up the heat: Add some naga pickle or a pinch of ghost chilli powder if you like it really hot. Beef Madras is not normally the spiciest curry out there but there's no reason why it can't be.

Swap the protein: Try my 30 Minute Chicken Madras here! This works brilliantly with prawns, lamb, paneer or tofu. Adjust cooking times accordingly. Lamb might take a bit longer to cook, but if you cut the meat small as I do in this 30 minute rogan josh, you should still be able to cook the meat deliciously tender in 30 minutes.

Equipment

You don't need any special equipment to make this 30 minute beef madras curry. I used a large frying pan to show you can cook a great curry with whatever you have. That said, the best pans for hot curries and high-heat frying are a carbon steel wok, heavy-based frying pan, or a cast iron skillet — all hold heat well and give you that proper sizzle and flavour.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

You can store any leftover beef madras in the fridge for 3 to 4 days. In fact, as it rests in the fridge, the flavours will develop and it will get even better. You can reheat it in your microwave or pour it all back into a pan and heat it over a medium heat until hot.

Top Tip

Work Ahead - As nice as it is to make a beef madras fast that also happens to taste amazing, you can work ahead for even better results. Make your 30 minute beef madras a day ahead of serving. The flavors will develop and it will taste even better.

FAQ

Can I make this Beef Madras ahead of time?

Absolutely. Like most curries, this one tastes even better after a few hours or overnight in the fridge. Reheat gently with a splash of water or stock to bring it back to life.
You can also freeze it. Just let it cool, portion it up, and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Beef Madras:

Recipe

30 minute beef madras served with rice

30 Minute Beef Madras

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This is another in my 30 minute curry series that ticks all the boxes in next to no time. My 30 Minute Beef Madras is not only quick to make but tastes just as good as the takeaway if not better.

Ingredients

  • medium onions, roughly chopped
  • 4 tablespoon rapeseed (canola) oil or ghee
  • 1lb 3oz (600g) tender beef cut into bite sized pieces (see notes)
  • 1 to 2 tablespoon Kashmiri chilli powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • Juice of one lime
  • 3 dried Kashmiri chilies
  • 3 green cardamom pods, lightly bruised
  • 1.5 inch cinnamon stick
  • 3 tablespoon garlic and ginger paste
  • 3 green finger chilies, finely chopped
  • 1 cup (250ml) passata
  • 2 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 2 tablespoon garam masala or Madras curry powder
  • 1 cup (250ml) chicken stock or water
  • 1 tablespoon lime pickle or smooth mango chutney
  • 5 tablespoon thick coconut milk (optional)
  • 1 tablespoon kasoori methi
  • Salt to taste
  • 3 tablespoon fresh cilantro (coriander), finely chopped
  • 2 limes, quartered

Instructions

  1. Place the roughly chopped onions in a blender and blend to a smooth paste. Set aside.
  2. In a mixing bowl, mix the beef with one teaspoon Kashmiri chilli powder, the salt, pepper and lime juice. Allow to marinate for 30 minutes or up to 4 hours. If you're in a rush, you can go straight to cooking.
  3. When ready to cook, add one tablespoon oil or ghee to a pan over a medium-high heat. When sizzling hot, add the beef and cook it until browned all over (about 10 minutes). Transfer the meat to a plate and set aside. The beef may not be completely cooked through at this stage.
  4. Now add another 2 to 3 tablespoons oil or ghee to your pan over a medium-high heat and let the dried chillies, cardamom pods and cinnamon stick flavour the oil for about 30 seconds, stirring regularly then pour in the blended onions. Fry for about 8 to 10 minutes, stirring regularly until the onions are turning a golden brown.
  5. Add the chopped chillies and garlic and ginger paste and fry for another minute before adding the ground cumin, coriander, turmeric, garam masala and remaining Kashmiri chilli powder. If you are at all concerned about the spice level, add only a small amount of chilli powder. You can always add more later.
  6. Stir in the passata and stock or water and bring to a simmer. Then return the meat to the pan and stir it in so that it is completely coated with the sauce.
  7. Cover the pan and simmer over a medium heat for about 10 minutes. If the sauce is looking too dry, you can add a drop more stock or water.
  8. After 10 minutes of gently simmering, remove the lid and stir in the lime pickle or mango chutney. Add mango chutney if you like a sweeter flavour.
  9. If adding the coconut milk, you can swirl that in now. Season with salt to taste. Add the Kasoori methi by rubbing it between your fingers over the sauce.
  10. Garnish with the chopped coriander and serve with the lime wedges, rice and/or naans.

Notes

For this recipe, use tender beef like sirloin or ribeye for a quick 30-minute cook. Cheaper cuts work too, but will need an extra 20 minutes simmering in the sauce to become tender and flavorful.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 892Total Fat: 58gSaturated Fat: 16gUnsaturated Fat: 42gCholesterol: 167mgSodium: 1991mgCarbohydrates: 35gFiber: 5gSugar: 6gProtein: 58g
© Dan
Cuisine: Indian / Category: BIR

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Keema Naan

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If you’ve never made Keema Naan's at home before, this is the perfect place to start. These Keema Naans use a super simple 3-ingredient dough — no yeast, no proving, no fuss. Just mix, roll, fill and cook.

Keema naan cut in half to see the lamb meat

About This Keema Naan Recipe

For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

For the filling: Sometimes the keema is cooked first and then wrapped inside the naan dough before cooking. That is a more authentic style of keema naan. At most Indian restaurants, they make these delicious meat filled naans the way I make them here. I've never had a bad one!

Ingredients

Using the freshest ingredients in this Keema Naan recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for Keema naan

See recipe card for quantities.

  • FOR THE DOUGH:
  • Self Raising Flour
  • Full Fat Yoghurt
  • Baking Powder
  • For the KEEMA:
  • Minced lamb or beef
  • Onion - finely chopped
  • Kashmiri chilli powder
  • Cumin
  • Green chillies - finely chopped
  • Coriander (cilantro) finely chopped
  • Salt to taste
  • OPTIONAL
  • Salt
  • Sugar
  • Melted Butter
  • Chopped Garlic
  • Coriander

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Sifting flour into a bowl
  1. Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
Adding yoghurt to the bowl
  1. Step 2: One spoonful at a time, add the yoghurt and stir to combine.
Forming a large dough ball
  1. Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
Forming the dough into four smaller dough balls
  1. Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Keema mixture.
Kneaded minced meat with spices, onion and coriander
  1. Step 5: Place the lamb or beef mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.
Naan dough rolled out and filled with Keema
  1. Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your Keema mixture.
Pinching and sealing the dough
  1. Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
Keema naan rolled out flat ready to fry
  1. Step 8: Using your hands, carefully flatten out your Keema Naan to your desired shape and thickness.
Frying the keema naan
  1. Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium heated pan and fry your naans for 7-8 minutes on each side.
Naans sprinkled with nigella seeds, coriander and garlic ghee
  1. Step 10: Top with a garlic butter mixture and extra chopped chillies. Dig in!
Keema naan cut in half to show meat
  1. Step 11: Look at that cross section!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these Keema naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

  • Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.
  • Cheese naan - Follow this easy Cheese naan recipe! It uses the 3 ingredient dough and is so simple to make!
  • Chilli Cheese naan - Love our cheese naan recipe but missing a kick of spice? Try this Chili cheese naan recipe!

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Serving Size Makes 4 (Serves 8)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each Keema naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

A dry, hot pan is the key to getting your Keema naans perfectly cooked. It's vital if you want those lovely air bubbles!

FAQ

What type of meat is traditionally used?

Lamb mince is the most traditional choice for keema naan, but beef mince is also common. It can also be made with chicken mince, turkey mince, or plant-based mince as an alternative.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Keema naan:

Recipe

Keema naan cut in half to see the lamb meat

Keema Naan

Yield: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

If you’ve never made Keema Naan's at home before, this is the perfect place to start. These Keema Naans use a super simple 3-ingredient dough — no yeast, no proving, no fuss. Just mix, roll, fill and cook.

Ingredients

  • FOR THE DOUGH
  • 2 cups (about 240g) self raising flour
  • 2 cups (about 490g) full fat yoghurt
  • 1 teaspoon baking powder
  • FOR THE KEEMA
  • 200g (½ lb.) minced lamb or beef
  • ¼ onion - finely chopped
  • ½ teaspoon chilli powder
  • ½ teaspoon cumin
  • 1 green chillies - finely chopped
  • 3 tablespoon coriander (cilantro) finely chopped
  • Salt to taste
  • FOR THE GARNISH (OPTIONAL)
  • 1 teaspoon salt
  • 2 tablespoon Ghee
  • 2 tablespoon melted butter
  • 3 garlic cloves (finely chopped)

Instructions

    1. Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
    2. One spoonful at a time, add the yoghurt and stir to combine.
    3. Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
    4. Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Keema mixture.
    5. Place the lamb or beef mince and other keema ingredients on a plate and work them together with your hands, kneading them until really fine.
    6. With your hands, carefully flatten the dough into a rough disk and add a quarter of your Keema mixture.
    7. Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
    8. Using your hands, carefully flatten out your Keema Naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
    9. Add a splash of oil to a medium-high heated pan and fry your naans for 7-8 minutes on each side.
    10. Top with a garlic butter mixture and nigella seeds. Dig in!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 18gSaturated Fat: 8gUnsaturated Fat: 10gCholesterol: 58mgSodium: 688mgCarbohydrates: 60gFiber: 4gSugar: 5gProtein: 21g
© Shannon
Cuisine: Indian / Category: BIR

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Peshwari Naan

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If you like Peshwari naans, you are going to love this naan recipe. These naans are chewy, fluffy and delicious, everything you could want in a Peshwari naan! You can make them using our easy 3 ingredient naan recipe. You can also prepare these naans to your own taste preference. All is explained in the text below.

Peshwari naan with flaked almonds and sultanas

About This Peshwari Naan Recipe

For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

For the filling: Once you have prepared the dough, it’s time to make the Peshwari naan filling. You simply blend the desiccated coconut, almond flakes, cream and sultanas together into a thick paste that looks like a soft dough. If your paste is too runny, just add more almond flakes.

Ingredients

Using the freshest ingredients in this Peshwari Naan recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for Peshwari naan

See recipe card for quantities.

  • FOR THE DOUGH:
  • Self Raising Flour
  • Full Fat Yoghurt
  • Baking Powder
  • FOR THE FILLING:
  • Desiccated coconut
  • Sugar
  • Almond flakes
  • Single cream
  • Sultanas
  • Melted ghee
  • Sesame seeds
  • OPTIONAL
  • Salt
  • Sugar
  • Melted butter
  • Almond flakes

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Sifting the flour for the dough
  1. Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
Adding yoghurt to the naan dough
  1. Step 2: One spoonful at a time, add the yoghurt and stir to combine.
Forming a large dough ball
  1. Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
Forming the dough into four smaller dough balls
  1. Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Peshwari mixture.
Peshwari filling blended in the food processor
  1. Step 5: In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
Naan dough rolled out and peshwari filling in the centre
  1. Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your Peshwari mixture.
Pinching the naan dough together to seal
  1. Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
Flattened the bread ready to fry
  1. Step 8: Using your hands, carefully flatten out your Peshwari Naan to your desired shape and thickness.
Naan frying in a pan
  1. Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
Peshwari naan with flaked almonds and sultanas
  1. Step 10: Brush with hot ghee and serve sprinkled with Almond flakes. Dig in!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these Peshwari naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

  • Chilli Cheese naan - Love our cheese naan recipe but missing a kick of spice? Try this Chili cheese naan recipe!
  • Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
  • Cheese naan - Follow this easy Cheese naan recipe! It uses the 3 ingredient dough and is so simple to make!

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Serving Size Makes 4 (Serves 8)

This recipe is written to serve 8. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each Peshwari naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

A dry, hot pan is the key to getting your Peshwari naans perfectly cooked. It's vital if you want those lovely air bubbles!

FAQ

Is Peshwari naan sweet or savoury?

It’s mostly sweet, but still served with savoury curries. The sweetness balances spicy and rich dishes perfectly!

Which curries go well with a Peshwari naan?

Peshwari naan works beautifully with rich, spicy curries such as lamb rogan josh, madras, tandoori dishes, dopiaza, tikka masala or creamy korma.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Peshwari Naan:

Recipe

Peshwari naan with flaked almonds and sultanas

Peshwari Naan

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • FOR THE DOUGH:
  • 2 cups (about 240g) self raising flour
  • 2 cups (about 490g) full fat yoghurt
  • 1 teaspoon baking powder
  • FOR THE FILLING:
  • 1 tablespoons desiccated coconut
  • ½ tablespoon (more or less) sugar
  • 100g almond flakes
  • 1 ½ tablespoons single cream
  • 10 sultanas
  • ½ tablespoon melted ghee
  • 1 tablespoon sesame seeds
  • FOR THE GARNISH:
  • 1 tablespoon melted ghee
  • 2 tablespoon sesame seeds
  • 4 tablespoon (20g) Almond flakes

Instructions

    1. Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
    2. One spoonful at a time, add the yoghurt and stir to combine.
    3. Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
    4. Split the dough into 4 larger dough balls or as many as 8 smaller dough balls. Let them rest while you make your Peshwari mixture.
    5. In a food processor, blend the almond flakes, cream, desiccated coconut, sugar and sultanas until they form a thick paste. You may need to adjust the recipe by adding more cream to form the paste if it is too crumbly or more almond flakes if too wet.
    6. With your hands, carefully flatten the dough into a rough disk and add a quarter of your Peshwari mixture.
    7. Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
    8. Using your hands, carefully flatten out your Peshwari Naan to your desired shape and thickness.
    9. Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
    10. Brush with hot ghee and serve sprinkled with Almond flakes. Dig in!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 505Total Fat: 19gSaturated Fat: 4gUnsaturated Fat: 15gCholesterol: 13mgSodium: 229mgCarbohydrates: 71gFiber: 5gSugar: 16gProtein: 15g
© Shannon
Cuisine: Indian / Category: BIR

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Roasted Butternut Squash Soup

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Silky, golden and packed with flavor! This roasted butternut squash soup blends roasted squash with onion, garlic, and warming spices of cumin and paprika all topped off with a touch of chilli for gentle heat. A splash of Crème fraîche adds richness and balance, turning it into the kind of soup that feels indulgent. A real winter warmer!

Final butternut squash soup picture with crusty bread

About This Roasted Butternut Squash Soup Recipe

This roasted butternut squash soup is a rich, velvety and flavor-packed recipe that’s perfect for chilly days. Roasting the butternut squash brings out its natural sweetness, while a blend of warming spices — cumin, paprika and a hint of chilli — adds depth and heat. The result is a comforting, golden soup that’s both healthy and satisfying.

Ingredients

Using the freshest ingredients in this Roasted Butternut Squash Soup recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for roasted butternut squash soup separated into bowls

See recipe card for quantities.

  • Butternut squash
  • Red chillies
  • Garlic
  • Onion
  • Butter
  • Olive oil
  • Vegetable stock
  • Turmeric
  • Paprika
  • Crème fraîche
  • Salt and pepper

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Butternut squash covered in oil and salt and pepper ready to roast
  1. Step 1: Preheat your oven to 400F (200C). Chop your squash into 2cm cubes and add to a roasting tray along with your garlic, oil and salt and pepper. Roast for 30-35 minutes.
Butter melting in a large pot
  1. Step 2: Meanwhile, to a large pot, on a medium heat, melt your butter.
Onions and chilli frying in a large pot
  1. Step 3: Add your diced onion and chilli and fry until the onions are translucent and the chillies are fragrant (5-10 minutes).
Spices added and toasted
  1. Step 4: Then, add your spices and fry for a further minute to gently toast them.
Vegetable stock added to the pot
  1. Step 5: Next, add your vegetable stock and bring to a gentle simmer.
Roasted garlic squeezed out and added to the soup
  1. Step 6: Using tongs, remove your garlic from your roasting tray and allow to cool slightly. Once cooled, squeeze out the roasted garlic and stir into your soup.
Creme fresh added to the soup
  1. Step 7: Add 3 tablespoon of your crème fraîche.
Roasted butternut squash added to the pot
  1. Step 8: Add your roasted butternut squash to your pot and mix well.
Roasted butternut squash soup blended with a stick blender
  1. Step 9: Using a hand blender, blitz your soup to your desired consistency. If you have a standing blender then blend in batches.
Final butternut squash soup picture with crusty bread
  1. Step 10: Serve in a large bowl and top with a few remaining diced chillies, a swirl of crème fraîche and pea shoots. Dig in!

Hint:

Can I roast the vegetables in the Air fryer?

Of course! Make sure you evenly spread your butternut squash evenly around to ensure even cooking! Cover the pieces in olive oil and salt and pepper then Air fry at 380F (190C) for 15-20 minutes. Shake half way through for even roasting.

Butternut squash and garlic in the air fryer ready to roast

Variations

  • Butternut Squash and Carrot Soup - Add chopped carrots to the roasting tray for extra sweetness and colour. The carrots blend beautifully with the squash for a naturally creamy, vibrant orange soup.
  • Spicy Thai Butternut Squash Soup - Stir in Thai red curry paste, coconut milk, and a squeeze of lime juice for a fragrant, fiery twist. Top with fresh coriander and a drizzle of chilli oil for extra punch.
  • Butternut Squash and Sweet Potato Soup -Swap half the squash for sweet potato to create a slightly thicker, heartier soup with a deeper, earthy flavour.

Love our soup recipes? Why not try this Persian Lentil Soup or Leek and Potato Soup!

Equipment

One large pot

One roasting tray

A stick hand blender OR a large standing blender

OPTIONAL: Air fryer for roasting vegetables

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Roast a few whole garlic cloves alongside the butternut squash. As they roast, they become sweet and caramelised, adding incredible depth to your soup. Once blended, the roasted garlic gives a subtle smokiness that pairs perfectly with the warm spices.

FAQ

Can I make spicy roasted butternut squash soup ahead of time?

Yes! This soup keeps really well. Store it in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. Reheat gently on the hob, adding a splash of water or stock if it thickens too much

How can I make my butternut squash soup spicier?

To boost the heat, add extra chilli flakes, cayenne pepper, or a spoonful of harissa paste when blending. You can also finish with a drizzle of chilli oil or a sprinkle of smoked paprika before serving.

Can I make this soup vegan or dairy-free?

Absolutely. Simply use coconut milk instead of crème fraîche or butter for a rich, dairy-free option. It also adds a lovely, subtle sweetness that complements the spice.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Roasted butternut squash soup:

Recipe

Final butternut squash soup picture with crusty bread

Roasted Butternut Squash Soup

Yield: 4
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Silky, golden and packed with flavor! Butternut squash roasted until caramelised and then blended with onion, garlic and warming spices.

Ingredients

  • 1 butternut squash (1kg) deseeded and diced
  • 2 tablespoon Olive oil
  • 1 tablespoon butter
  • 2 onions (diced)
  • 4 garlic cloves (skin on)
  • 2 red chillies (finely chopped)
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 3 ½ cups (900ml) Vegetable stock
  • 4 tablespoon crème fraîche
  • Salt and pepper to taste

Instructions

    1. Preheat your oven to 400F (200C). Chop your squash into 2cm cubes and add to a roasting tray along with your garlic, oil and salt and pepper. Roast for 30-35 minutes.
    2. Meanwhile, to a large pot, on a medium heat, melt your butter. Add your diced onion and chilli and fry until the onions are translucent and the chillies are fragrant (5-10 minutes).
    3. Then, add your spices and fry for a further minute to gently toast them.
    4. Next, add your vegetable stock and bring to a gentle simmer.
    5. Using tongs, remove your garlic from your roasting tray and allow to cool slightly. Once cooled, squeeze out the roasted garlic and stir into your soup.
    6. Add 3 tablespoon of your crème fraîche. Add your roasted butternut squash to your pot and mix well.
    7. Using a hand blender, blitz your soup to your desired consistency. If you have a standing blender then blend in batches.
    8. Serve in a large bowl and top with a few remaining diced chillies, a swirl of crème fraîche and pea shoots. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 8gCholesterol: 20mgSodium: 6240mgCarbohydrates: 19gFiber: 5gSugar: 5gProtein: 3g
© Shannon
Cuisine: British/American/European / Category: Soup

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Cheese Naan

By Leave a Comment

This recipe uses this easy dough recipe that gets the best fluffy naan bread result using only 3 ingredients. A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese, these Cheese Naans are irresistible and unbelievably easy. A perfect accompaniment to a 30 minute curry! Prepare yourself a takeaway in less time than it takes to deliver.

cheese naan

About This Cheese Naan Recipe

For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

For the filling: This recipe stuffs this easy naan dough full of gooey mozzarella cheese. After a quick 2 minute fry in a hot pan, you'll have the perfect naans full of oozing mozzarella cheese!

Ingredients

Using the freshest ingredients in this Cheese Naan recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for cheese naan

See recipe card for quantities.

  • Self Raising Flour
  • Full Fat Yoghurt
  • Baking Powder
  • Mozzarella cheese
  • OPTIONAL
  • Salt
  • Sugar
  • Melted Butter
  • Chopped Garlic
  • Coriander

See recipe card for quantities.

Instructions

You will find photographs of each step of this Cheese Naan recipe below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Flour sieved into a mixing bowl
  1. Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
adding yoghurt to the flour
  1. Step 2: One spoonful at a time, add the yoghurt and stir to combine.
forming a dough ball for the chili cheese naan bread
  1. Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
Dividing the dough into 4 balls
  1. Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls.
filling the naan with cheese
  1. Step 5: With your hands, carefully flatten the dough into a rough disk and add a quarter of your cheese.
pinching and folding the sides of the dough for cheese naan
  1. Step 6: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
Flattening the cheese naan
  1. Step 7: Using your hands, carefully flatten out your cheese naan to your desired shape and thickness.
Frying the naan until golden
  1. Step 8: Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
Making garlic butter to drizzle over the cheese naan
  1. Step 9: Gently melt your butter and garlic mixture to create an irresistible garlic butter.
Cheese naans
  1. Step 10: Drizzle your garlic butter over your cheese naans and sprinkle with coriander! Dig in!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give one of the below options a try and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

  • Chilli Cheese Naan - Mix grated cheese (like cheddar or mozzarella) with finely chopped green chillies. Once you’ve rolled out the dough, sprinkle the filling over half, fold it over like a calzone, press the edges, then roll it out gently again before cooking.
  • Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
  • Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Serving Size (Serves 4)

This Cheese Naan recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

To refrigerate, allow to cool completely, transfer to an airtight container and keep at room temperature for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each cheese naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

A dry, hot pan is the key to getting your cheese naans perfectly cooked. It's vital if you want those lovely air bubbles!

FAQ

What kind of cheese is used in Cheese Naan?

The most common cheese used in Cheese Naan is mozzarella, due to its melting properties and mild flavor. Some variations may also use cheddar or a blend of different cheeses for added flavor.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

cheese naan

Cheese Naan

Yield: 4
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 6 minutes

A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese, these Cheese Naans are irresistible and unbelievably easy. A perfect accompaniment to a 30 minute curry!

Ingredients

  • 2 cups (about 240g) self raising flour
  • 2 cups (about 490g) full fat yoghurt
  • 1 teaspoon baking powder
  • 1 ½ cups (150g) Mozzarella
  • OPTIONAL
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • 2 tablespoon melted butter
  • 3 garlic cloves (finely chopped)

Instructions

  1. Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
  2. One spoonful at a time, add the yoghurt and stir to combine. Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
  3. Split the dough into 4 larger dough balls.
  4. With your hands, carefully flatten your doughball into a rough disk and add a quarter of your cheese.
  5. Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
  6. Using your hands, carefully flatten out your cheese naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
  7. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
  8. Top with a garlic butter mixture and chopped coriander. Dig in!
© Joe
Cuisine: Indian / Category: BIR

Have you tried this Cheese Naan recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Philly Cheesesteak Recipe

By Leave a Comment

You are one recipe away from the best sandwich of your entire life!

A luxury ribeye steak, thinly sliced and seared to perfection! Two kinds of crispy fried onions, stacked high on toasted bread that soaks up every last drop of flavour. Finished with melted cheese and a sprinkle of fresh chives for that final, green flash of luxury.

Philly Cheesesteak

About This Philly Cheesesteak Recipe

This recipe isn’t cheap to prepare, but it’s insanely good! We were inspired to make our own Philly Cheesesteak after visiting Fat Pat’s in Manchester City Centre and this has to be hands down the best sandwich we’ve ever had. But it was pricey…

So, we decided to see if we could recreate those sensational flavors at home using the best meat and cheese we could get our hands on. Now, it wasn’t exactly the same (who knows what magic they add to theirs), but it was definitely the second-best sandwich we’ve ever eaten and it couldn’t not be, given the ingredients we used!

Joe and Shannon eating Fat Pats
fat pats sandwhicvh

Ingredients

Using the freshest ingredients in this Philly Cheesesteak recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients for this Philly cheesesteak recipe

See recipe card for quantities.

  • Shallots (or store bought crispy onions)
  • Yellow Onion (or pre prepare our Caramelised onion)
  • Cooking Oil
  • buttermilk sub rolls
  • Thinly sliced ribeye steak
  • Provolone Cheese
  • Fresh Chives
  • Salt & Pepper
  • Unsalted butter

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card at the bottom of this post.

Important notice... Steps 7-11 are fast paced so if you can read and prepare for this in advance. The sirloin is not a cheap cut of meat and you don't want to overcook it.

Preparing the oil to fry the onions
  1. Step 1: Add the cooking oil to a deep saucepan and heat until the oil sizzles gently when you add a shallot. 140–150°C (285–300°F).
Frying the shallots for the philly cheesesteak recipe
  1. Step 2: Fry the chopped shallots in batches (5-6 minutes or until browned and crisp). If the oil sizzles rapidly or browns within seconds, it’s too hot - lower the heat and wait 1–2 minutes. Remove with a slotted spoon.
Setting aside the fried shallots in a bowl
  1. Step 3: Set the fried shallots to one side ready for serving. Use a paper towel if you need to as any excess oil will turn the shallots soggy.
Slow cooking caremalised onions
  1. Step 4: Over a low heat this time in a new pan, gently melt the butter and add the onions to a pan. Keep the heat low and let the onions caramelize for 40 minutes or up to one hour.
Until nicely caremised for the philly cheesesteak
  1. Step 5: The onions should look similar to this when they are nicely caramelised and soft. Set these aside for serving.
Frying the styeak for the philly cheesesteak
  1. Step 6: Finely slice the sirloin against the grain of the meat into small enough bite sized pieces.
frying the steak
  1. Step 7: Over a high heat, heat a tablespoon of oil and toss in the steak for 30 seconds whilst moving it around the pan with a spoon or spatula. Once it has slightly browned quickly move onto step 8 (we're avoiding overcooking the steak).
bunching together the meat
  1. Step 8: Reduce the heat to medium then throw in the caramelised onions to heat them through again and combine all into a pile in the centre of your pan.
place 3 slices of provolone cheese on top
  1. Step 9: Place 3 slices of provolone cheese (or whatever cheese you have decided to go for) and allow the cheese to melt whilst you quickly complete step 10.
buttering the bread.
  1. Step 10: Butter the bread evenly. (you can also complete this step way in advance of course)
steaming the bun for the philly cheesesteak
  1. Step 11: Straightaway, place the buttered sub on top of the melted cheese and cover the pan with a lid for 15-20 seconds to allow the bread to steam.
loading up the philly cheesesteak
  1. Step 12: Finally, set the sub on a plate and load with the meat, cheese, crispy shallots and the freshly chopped chives.

Hint: Work fast and prepare for this in advance. Don't overcook your meat!

What to ask your butcher for...

Go for about 600g of ribeye, and ask your butcher to slice it as thinly as possible. You want those fine, delicate slices that cook in seconds and stay buttery soft. It’s worth mentioning that you’re making a cheesesteak - most butchers will know exactly what you mean and slice it perfectly for you.

No butcher nearby? No problem.

If you don’t have a local butcher, you can use store-bought steak instead. Look for ribeye, sirloin, or even rump, just make sure you slice it as thinly as possible. The easiest way is to pop the steak in the freezer for about 30 minutes before cutting; this firms it up and makes it much easier to slice finely with a sharp knife.

Serving Size (Serves 2-4)

This recipe is written to serve 2-4. Most of the time, we cook for 2 and enjoy the leftovers the next day. 600g of Ribeye will stretch to four 6 inch subs and that's exactly what we did. Fancy a footlong or a heftier sandwhich? Then you're looking at 2 sandwiches here. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Storage

Fridge: Eat it straight away.
Freezer: Don't be silly, eat it!

Top Tip

Don’t overcrowd the pan! Cook your steak in batches so it sears nicely and doesn’t steam. This gives you that golden, caramelised edge that makes a cheesesteak irresistible.

FAQ

Can I use a different cut of beef?

Yes! While ribeye is traditional for its tenderness and flavour, sirloin, rump, or flank steak work really well too. Just make sure to slice the meat as thinly as possible so it stays tender when cooked quickly

What’s the best cheese to use?

Classic Philly Cheesesteaks use provolone or American cheese, but you can mix things up. Mozzarella, cheddar, or even a cheese sauce all melt beautifully into the steak. Go with what you love - it’s all about that gooey melt.

Can I make it ahead of time?

You can prep everything in advance. Slice the meat, chop the onions and peppers, and keep them in the fridge. When you’re ready to eat, it only takes a few minutes to cook and assemble, so it’s best enjoyed fresh off the pan.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Philly Cheesesteak Recipe

Philly Cheesesteak

Yield: 2

Ingredients

  • 8 Shallots (thin, even slices to fry evenly)
  • 2 Yellow Onion (long, thin slices)
  • 2 cups vegetable Oil
  • 2-4 buttermilk sub rolls
  • 1lb (600g) Thinly sliced ribeye steak (or see FAQ's in post)
  • 6-9 slices Provolone Cheese
  • Fresh Chives (finely chopped)
  • 1 tablespoon unsalted butter
  • Salt & Pepper

Instructions

  1. Add the cooking oil to a deep saucepan and heat until the oil sizzles gently when you add a shallot. 140–150°C (285–300°F). Not too hot as you don't want to burn the shallots in the next step. Med-high heat.
  2. Fry the chopped shallots in batches so they cook evenly for 5-6 minutes or until browned and crisp. If the oil sizzles rapidly or browns within seconds, it’s too hot - lower the heat and wait 1–2 minutes. Remove with a slotted spoon.
  3. Drain any excess oil and set the fried shallots to one side ready for serving. Use a paper towel if you need to as any excess oil will turn the shallots soggy.
  4. Now for the second lot of onions. Over a low heat this time in a new pan, gently melt the butter and add the onions to a pan. Keep the heat low and let the onions caramelise for 40 minutes or up to one hour. Full steps for caramelising onions can be found here.
  5. The onions should look similar to this when they are nicely caramelised and soft. Set these aside for serving.
  6. Finely slice the sirloin against the grain of the meat into small enough bite sized pieces.
  7. Over a high heat, heat a tablespoon of oil and toss in the steak for 30 seconds, moving it around the pan with a spoon or spatula. Once it has slightly browned quickly move onto step 8 (we're avoiding overcooking the steak).
  8. Reduce the heat to medium then throw in the caramelised onions to heat them through again and combine all into a pile in the centre of your pan.
  9. Place 3 slices of provolone cheese (or whatever cheese you have decided to go for) and allow the cheese to melt whilst you butter the bread.
  10. Place the buttered sub on top of the melted cheese and cover the pan with a lid for 15-20 seconds to allow the bread to steam.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1588Total Fat: 100gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 293mgSodium: 2167mgCarbohydrates: 70gFiber: 6gSugar: 31gProtein: 104g
© Joe
Cuisine: American / Category: 30 Minute Or Less

Have you tried this Philly Cheesesteak recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Slow Cooker Mexican Shredded Chicken

By

So much flavour in very little time. This slow cooker Mexican shredded chicken recipe is prepared in 5 minutes and left to slow cook for up to 8 hours. It's the perfect taco, burrito or sandwich filler and incredibly versatile.

Prepare some easy Tacos or load up a delicious salad. There is no end to the versatility of this slow cooker Mexican shredded chicken recipe.

slow cooker mexican shredded chicken

About This Mexican Chicken Recipe

Tacos in our house are non-negotiable. They happen every week, usually on a Friday night with a beer (or two) in hand. After a long week at work, nothing hits the spot quite like chicken tacos with a side of black refried beans. They’re quick, easy and always satisfying.

Recently we’ve been spoiling ourselves with batches of Tinga and Chipotle Chicken to pile high into soft tortillas, but this Friday was different. We had plans, time was short and yet the thought of ending the week without tacos would’ve been nothing short of disappointing.

So, I turned to my slow cooker. It honestly took me all of five minutes to throw the ingredients together before heading out the door. By the time we got back, the chicken was perfectly cooked, tender, and ready to be shredded straight into tacos. Minimal effort, maximum payoff and exactly what you want from a Friday night dinner.

Ingredients

Using the freshest ingredients in this slow cooker Mexican shredded chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

ingredients for slow cooker mexican shredded chicken

See recipe card for quantities.

  • 1 ½ lb (650g) Chicken Breast
  • 1 teaspoon Cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon
  • 1 tablespoon olive oil
  • 1 cup (250ml) chicken broth
  • 1-2 tablespoon of your favorite hot sauce

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

frying onions in a multi-cooker
  1. Step 1: Start by heating up 1 tablespoon olive oil in your multi-cooker and fry off the onions for 5 minutes or until translucent.
adding chopped garlic and chilies to the onions
  1. Step 2: Next, toss in the chopped red chilli and garlic. Stir for 2 minutes
adding the spices to the pan
  1. Step 3: Add all the lovely ground spices and stir into the onions. Add a touch of the chicken broth to loosen the onion and spice mixture. Stir for 30 seconds.
adding hot sauce to the recipe
  1. Step 4: Add the chicken, remaining broth and your favorite hot sauce. Slow cook on low for 8 hours, medium for 6 hours or high for 4 hours. It will smell delicious.
slow cooked chicken in mexican spices
  1. Step 5: After the slow cooking process, the chicken will have soaked up all the delicious mexican inspired flavors. Remove the chicken from the sauce.
shredded chicken with mexican flavors
  1. Step 6: Shred the chicken using two forks, place in a bowl and pour some of the retained chicken broth over the top to keep the chicken nice and juicy. Use tongs to load up your tacos, burrito bowls or salads.

Hint: Do not waste the retained broth, pour some (or more if you like) over the chicken for serving with tongs or set it aside for another recipe such as this Pozole Verde recipe. Another idea is to blend it smooth and dip your tacos in the delicious sauce... just do not waste it.

Equipment

I used a multi-cooker so I could sauté the onions, garlic and chilis in one pot before applying the slow cooker function. If this is something you do not have, just fry off the onions, garlic and chilis in a pan and transfer to the slow cooker.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

For the juiciest, most flavour-packed chicken, don’t drain off all the cooking liquid when shredding – stir some of it back through the chicken to keep it moist and delicious

FAQ

Can I use chicken thighs instead of breast?

Yes, and they’re often the better choice. Thighs stay juicier and shred more easily after slow cooking, while breasts are leaner but can dry out if overcooked.

How spicy is this recipe?

It’s really as spicy as you like it. The fresh red chilli, cayenne powder, and hot sauce usually give just enough of a kick, but you can tone it down or add more of each to suit your taste.

Can I make this ahead of time?

Absolutely. Cook and shred the chicken, then store it in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of the cooking juices to keep it tender.

Looking for other recipes like this? Try these:

Pairing

These are my favorite sides to serve with this slow cooker Mexican shredded chicken recipe :

Recipe

slow cooker mexican shredded chicken

Mexican Shredded Chicken

Yield: 4
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

Discover how to make slow cooker Mexican shredded chicken in just five minutes for a flavorful taco night experience.

Ingredients

  • 1 ½ lb (650g) Chicken Breast
  • 1 teaspoon Cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon
  • 1 tablespoon olive oil
  • 1 cup (250ml) chicken broth
  • 1-2 tablespoon of your favorite hot sauce

Instructions

  1. Start by heating up 1 tablespoon olive oil in your multi-cooker and fry off the onions for 5 minutes or until translucent. You can also use a saucepan at this stage if you would like.
  2. Next, toss in the chopped red chilli and garlic. Stir for 2 minutes
  3. Add all the ground spices, salt and pepper and stir into the onions. Add a touch of the chicken broth to loosen the onion and spice mixture. Stir for 30 seconds.
  4. Add the chicken, remaining broth and your favorite hot sauce. Slow cook on low for 8 hours, medium for 6 hours or high for 4 hours.
  5. After the slow cooking process, the chicken will have soaked up all the delicious mexican inspired flavors. Remove the chicken from the sauce.
  6. Shred the chicken using two forks, place in a bowl and pour some of the retained chicken broth over the top to keep the chicken nice and juicy. Use tongs to load up your tacos, burrito bowls or salads.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 146mgSodium: 327mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 55g
© Joe
Cuisine: Mexican / Category: Mexican

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Korean Miso Chicken

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Korean Miso Chicken is a savory and umami-packed dish that brings together the deep, richness of miso paste with the bold, sweet-heat notes of gochujang. Marinated to perfection, the chicken is tender, juicy, and caramelized with hints of garlic, ginger and sesame. You have to give this recipe a try!

Korean Miso Chicken

About This Korean Miso Chicken Recipe

Japanese miso chicken has always been a favorite in our household. This Korean Miso Chicken is similar but spicier, so we like it even more! The star of the show with this recipe is the marrying of umami Miso paste with spicy and sweet gochujang paste, a match made in heaven. This recipe is the perfect balancing of Asian flavors, you have to give it a go!

Like simple chicken recipes? Give these easy 30 minute curries a go!

Ingredients

Using the freshest ingredients in this Korean Miso Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients separated into bowls

See recipe card for quantities.

  • Boneless chicken thigh or breast
  • White miso
  • Gochujang (Korean hot pepper paste)
  • Toasted sesame oil
  • Rice wine vinegar
  • Soy sauce
  • Ground black pepper
  • Long-stemmed broccoli
  • Garlic cloves
  • Fresh ginger
  • Spring onions
  • Gochugaru (Korean hot pepper flakes)

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Miso and gochujang in a bowl with sesame oil and rice vinegar
  1. Step 1: Place the miso, gochujang, 1 tablespoon of sesame oil, rice vinegar, soy sauce and black pepper into a mixing bowl. Whisk until smooth. Take out half and set aside for later.
Chicken mixed into the miso gochujang paste
  1. Step 2: Add the chicken to the bowl, rub the marinade into the flesh and allow to marinate for 30 minutes to 2 hours (depending on how much time you have).
broccoli boiling in a pan
  1. Step 3: When ready to cook, bring enough water to cover the broccoli to the boil in a sauce pan and cook for 4 minutes. Strain and set aside.
garlic and spring onion frying in a pan
  1. Step 4: Heat the remaining sesame oil in a wok or pan on a high heat. When smoking hot, add your garlic, ginger and half the spring onions. Fry until fragrant.
Cooked marinated miso chicken
  1. Step 5: Add your marinated chicken and fry, stirring and tossing your wok, until lightly charred and cooked through. (About 5 minutes)
Broccoli added to the cooked chicken
  1. Step 6: Add your par-cooked broccoli and fry for a further 2 minutes.
Korean miso marinade added to the pan
  1. Step 7: Pour in the remaining marinade that you set aside and fry until hot.
Korean Miso chicken served with rice and topped with sesame seeds
  1. Step 8: Sprinkle with gochugaru (or chili flakes) and serve over white rice. Garnish with the remaining spring onions. Dig in!

What cut of chicken should I use?

Skin-on thighs will add more flavor to your Korean Miso Chicken and the skin will crisp up beautifully in the wok. You can also use chicken breast and we used it in this recipe to show you how easy and quick it is to make.

How spicy is Gochujang and Gochugaru?

Gochujang is a spicy Korean pepper paste that is used in a variety of Korean dishes. It adds a kick of spice but also a hint of sweetness to this Korean Miso Chicken. Gochugaru is simply a Korean version of chili flakes. The amount I suggest to use in this recipe will add a medium level of spice. If you would like to reduce the spice level then simply halve the amount of gochujang and gochugaru.

Equipment

For best results, I recommend using a wok to get your oil hot enough and have enough room to move your chicken and vegetables around to cook evenly. In this recipe however, I used a large pan to show you how to make this recipe even if you don't have a wok to hand. It's that simple!

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Let the chicken soak in the marinade for at least 30 minutes, but overnight is ideal time for maximum flavor infusion.

FAQ

Is Korean miso chicken spicy?

It can be! If your recipe includes gochujang (Korean chili paste), it’ll have a mild to moderate heat. You can adjust the spice level by using less gochujang or adding a bit of honey to balance it out.

What cut of chicken works best?

Skin-on thighs are the most flavorful and juicy, but breasts work well too, especially for quicker cooking.

Can I cook it in an air fryer?

Definitely! Preheat your air fryer to 190°C (375°F) and cook the chicken for 15–20 minutes, flipping halfway through. Time may vary based on thickness.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Korean Miso Chicken:

Recipe

Korean Miso Chicken

Korean Miso Chicken

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Korean Miso Chicken is an umami-packed dish that brings together the deep, richness of miso paste with the sweet-heat notes of gochujang.

Ingredients

  • 5 tablespoon white miso
  • 5 tablespoon gochujang (Korean hot pepper paste)
  • 3 tablespoon toasted sesame oil
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon freshly ground black pepper
  • 1kg chicken thighs, cut into bite-sized pieces 200g (70z) long-stem broccoli, roughly chopped at an angle 4 garlic cloves, finely chopped
  • 2.5cm (1in) piece of ginger, finely chopped
  • 4 spring onions (scallions), thinly sliced
  • 1 teaspoon gochugaru (Korean hot pepper flakes)

Instructions

    1. Place the miso, gochujang, 1 tablespoon of sesame oil, rice vinegar, soy sauce and black pepper into a mixing bowl. Whisk until smooth.
    2. Take out half and set aside for later. Add the chicken to the bowl, rub the marinade into the flesh and allow to marinate for 15 minutes to 2 hours (depending on how much time you have).
    3. When ready to cook, bring enough water to cover the broccoli to the boil in a sauce pan and cook for 4 minutes. Strain and set aside.
    4. Heat the remaining sesame oil in a wok or pan on a high heat. When smoking hot, add your garlic, ginger and half the spring onions. Fry until fragrant.
    5. Add your marinated chicken and fry, stirring and tossing your wok, until lightly charred and cooked through. (About 5 minutes)
    6. Add your par-cooked broccoli and fry for a further 2 minutes.
    7. Pour in the remaining marinade that you set aside and fry until hot.
    8. Sprinkle with gochugaru (or chili flakes) and serve over white rice. Garnish with the remaining spring onions. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 753Total Fat: 46gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 320mgSodium: 2569mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 63g
© Shannon
Cuisine: korean / Category: 30 Minute Or Less

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chili Cheese Naan

By

This recipe uses this easy dough recipe that gets the best fluffy naan bread result using only 3 ingredients. A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese and fresh chili, these Chili Cheese Naans are irresistible and unbelievably easy. A perfect accompaniment to a 30 minute curry! Prepare yourself a takeaway in less time than it takes to deliver.

Chili cheese naan breads stacked and topped with garlic butter and chillies

About This Chili Cheese Naan Recipe

For the dough: This is a no-yeast naan bread recipe that requires no rising time, making it perfect for when you want fresh bread fast. It’s soft, fluffy and incredibly easy to make at home — even if you’ve never made bread before. You only need three simple ingredients: Self-raising flour, Yoghurt and baking powder. You can also add salt and sugar to your dough to taste but that is completely optional.

For the filling: This recipe stuffs this easy naan dough full of gooey mozzarella cheese, fresh chillies and a touch of cream. After a quick 2 minute fry in a hot pan, you'll have perfectly oozy chili cheese naans.

Ingredients

Using the freshest ingredients in this Chili Cheese Naan recipe makes all the difference. Below, you will see the ingredients laid out along with a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

Ingredients laid out in individual bowls

See recipe card for quantities.

  • Self Raising Flour
  • Full Fat Yoghurt
  • Baking Powder
  • Mozzarella cheese
  • Fresh red and green chillies
  • Cream
  • OPTIONAL
  • Salt
  • Sugar
  • Melted Butter
  • Chopped Garlic
  • Coriander

See recipe card for quantities.

Instructions

It's very easy to make these 3 Ingredients Naan Breads. No rising time needed.

Flour sieved into a mixing bowl
  1. Step 1: Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
adding yoghurt to the flour
  1. Step 2: One spoonful at a time, add the yoghurt and stir to combine.
forming a dough ball for the chili cheese naan bread
  1. Step 3: Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
Dividing the dough into 4 balls
  1. Step 4: Split the dough into 4 larger dough balls or as many as 8 smaller dough balls.
Cheese, cream and chopped chillies mixed in a bowl
  1. Step 5: Add your cheese, chopped chillies and cream to a bowl and mix well.
Dough rolled out and chili cheese mixture placed in the middle
  1. Step 6: With your hands, carefully flatten the dough into a rough disk and add a quarter of your chili cheese mixture.
pinching the dough to seal the filling
  1. Step 7: Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
Pressing the chili cheese naan down and flattening it
  1. Step 8: Using your hands, carefully flatten out your chili cheese naan to your desired shape and thickness.
Frying the chili cheese naan in a pan with a splash of oil
  1. Step 9: Brush off any excess flour to avoid burning. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
Chili cheese naans stacked and topped with garlic butter and chillies
  1. Step 10: Top with a garlic butter mixture and extra chopped chillies. Dig in!

Hint: If the dough feels too sticky, add a little more flour. If it's too dry, add a bit more yoghurt. The ratio is roughly 1:1, so don’t worry too much. It’s a very forgiving dough.

Chili cheese naan cheese pull
Look at that cheese pull!

Roughly 1-1 ratio

This recipe's simplicity comes from the fact that it uses roughly equal parts flour and yoghurt. As long as you have a bit of extra flour to hand in case the dough is too sticky or yoghurt to hand if its too dry, you'll have the perfect dough in no time!

Variations

There are so many variations to naans and this 3 ingredient naan bread works for whatever you fancy. Give these chili cheese naans a go and one of the below options and make sure to let us know how it went by tagging us on Instagram @forthoseabouttocook.

  • Keema Naan - Use cooked, well-seasoned minced meat (lamb, beef, or even veggie mince). Make sure it’s not too wet. Dryish keema works best. Spoon a little onto the centre of your rolled dough, fold the edges over to seal, then gently flatten and roll again. Fry as usual.
  • Peshwari Naan - For a sweet version, mix desiccated coconut, chopped nuts (like almonds or pistachios), and a little sugar or honey. Add raisins if you like. Use the same folding and rolling technique as above to keep the filling inside.

Equipment

Non-stick frying pan – for easy, even cooking

Rolling pin – to roll the dough out nice and thin

Pastry brush – for brushing melted butter or ghee on top

Serving Size (Makes 4)

This recipe is written to make 4 Chili Cheese Naans. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

To refrigerate, allow to cool completely, transfer to an airtight container and keep in the fridge for up to 2 days. Reheat by simply dry frying in a hot pan until they are heated through.

To freeze, allow to cool completely, transfer to an airtight container with layers of parchment paper between each chili cheese naan. Transfer to the freezer. To reheat, simply dry fry in a hot pan for 2 minutes on each side.

Top Tip

Brush off any excess flour to avoid burning your chili cheese naans.

FAQ

What kind of cheese is used in Chili Cheese Naan?

The most common cheese used in Chili Cheese Naan is mozzarella, due to its melting properties and mild flavor. Some variations may also use cheddar or a blend of different cheeses for added flavor.

Is Chili Cheese Naan very spicy?

The level of spice depends on the amount of chili you use. You can adjust the heat by using milder green chillies or removing the seeds. If you're sensitive to spice, you can reduce the number of chillies or opt for milder chillies.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chili Cheese Naans:

Recipe

Chili cheese naans stacked and topped with garlic butter and chillies

Chili Cheese Naan

Yield: 4
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 6 minutes

A complete no-fuss recipe that takes no time at all. Stuffed full of oozing cheese and fresh chili, these Chili Cheese Naans are irresistible and unbelievably easy.

Ingredients

  • 2 cups (about 240g) self raising flour
  • 2 cups (about 490g) full fat yoghurt
  • 1 teaspoon baking powder
  • 1 ½ cups (150g) Mozzarella
  • 3 green finger chillies and 2 red chillies
  • 3 tablespoons heavy cream
  • OPTIONAL
  • 1 teaspoon salt
  • 2 tablespoon olive oil
  • 2 tablespoon melted butter
  • 3 garlic cloves (finely chopped)

Instructions

    1. Start by sifting the flour and baking powder into a large bowl. Add the salt and sugar, if using too.
    2. One spoonful at a time, add the yoghurt and stir to combine. Form into one large dough ball. The dough will be quite sticky and that is what you're looking for.
    3. Split the dough into 4 larger dough balls.
    4. Add your cheese, chopped chillies and cream to a bowl and mix well.
    5. With your hands, carefully flatten your doughball into a rough disk and add a quarter of your chili cheese mixture.
    6. Carefully seal the dough by pinching the edges into the middle. Turn over and flatten to secure the seal.
    7. Using your hands, carefully flatten out your chili cheese naan to your desired shape and thickness. Brush off any excess flour to avoid burning.
    8. Add a splash of oil to a medium-high heated pan and fry your naans for 3-4 minutes on each side.
    9. Top with a garlic butter mixture and extra chopped chillies. Dig in!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 456Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 764mgCarbohydrates: 60gFiber: 3gSugar: 9gProtein: 13g
© Shannon
Cuisine: Indian / Category: BIR

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