All the flavors you love from Chicken Tikka Masala in the form of a naan bread stuffing. It’s new, it’s amazing, and you’re going to love it. You might even say it’s naan-traditional!
I recently attended an event in Chicago where the chef behind Stonefire Authentic Flatbreads demonstrated several different ways to serve up their flatbreads. Let me tell you, it was a tasty night. This idea for a tikka masala stuffing started floating around in my head. Later I received a challenge to create my own naan-traditional Holiday dish using Stonefire products. I knew exactly what I needed to do. And thus was born the Chicken Tikka Stuffing.
This is hands down in my top 10 favorite recipes I’ve created this year. And that is saying something because 2015 has been a really delicious year around The Stay At Home Chef. Naan bread is the star of this dish, soaked with a tikka masala sauce, dotted with feta cheese and chicken, and the result is totally stuff-your-face worthy. This is one of those recipes you have to try just because it sounds both a little crazy and a little delicious. It really should sweep the nation as some sort of tikka masala revolution. Let’s face it, once you realize the unlimited potential of stuffing (cough, cough, ahem) like my Southwestern Stuffing, or Loaded Baked Potato Stuffing, well, you’ll find yourself eating stuffing all year long. And this particular stuffing? Well, it’s in a league of its own!
Chicken Tikka Stuffing
- 6 (small-size) pieces
- 2 cups cooked diced chicken
- ½ cup chopped fresh cilantro
- ½ cup crumbled feta cheese
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 teaspoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1 (8 ounce) can tomato sauce
- ½ teaspoon salt
- 1 cup heavy whipping cream
- 1 egg
- Preheat oven to 425 degrees. Lightly grease a 9x13 baking dish (or 3-quart casserole dish).
- Cut naan into ½-inch to 1-inch squares. Place in a mixing bowl along with cooked chicken pieces, cilantro, and feta cheese. Toss together and set aside.
- In a small saucepan, melt butter over medium-high heat. Add in garlic, jalapeno, cumin, paprika, and garam masala. Let toast, stirring occasionally for 1-2 minutes. Pour in tomato sauce and heat to a simmer. Remove from heat and stir in salt and whipping cream. Whisk in egg.
- Pour masala sauce over the naan mixture. Stir until all of the naan is lightly coated with the sauce. Scoop into the prepared baking dish.
- Bake at 425 degrees for 25-30 minutes. Serve hot with additional cilantro to garnish.