Directions

Naan Dough

1. Combine warm water, yeast and sugar. Wait for yeast to bloom and start to bubble.

2. Whisk together flour and salt. Pour in yeasty water along with greek yogurt, and olive oil.

3. Mix until a shaggy dough comes together then knead for 10-15 minutes until smooth.

4. Let the dough rest for an hour.

5. Combine ghee, minced garlic and cilantro to brush on top later on.

Chicken Tikka Filling

1. Combine all ingredients in a bowl and marinate in the fridge for 30 minutes.

Tikka Masala Sauce

1. Heat ghee in a pan on medium heat then sauté onions, garlic, and ginger until translucent and aromatic.

2. Add spices and cook for a couple minutes then add tomato paste and cook that out for another few minutes.

3. Add crushed tomatoes, water, fenugreek, and heavy cream. Simmer on low for 30 minutes. You can blend the sauce if you like it smooth.

Folding

1. Once the dough has doubled in size, divide in half and roll into a rope.

2. Cut the rope into 20 gram pieces and roll the pieces into a ball.

3. Flatten the dough ball and roll into a thin disk.

4. Place about 2 tablespoons of filling in the center of the wrapper and fold using your thumbs and index fingers to create pleats(try to get 18 pleats).

Cooking

1. Add oil to a cold pan and arrange the baos around the pan.

2. Turn the heat to medium low and once you start to hear it sizzle a little, add water and cover with a lid.

3. Let the Baos cook with the lid on for 10 minutes then remove the lid and let the residual water evaporate so the bottom becomes golden brown.

4. Brush mixture of ghee, garlic, and cilantro on top and serve with the Tikka Masala sauce.