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Sheek kavaab naan with malai tikka naanwich — Fresh homemade recipe photo

Sheek kavaab naan with malai tikka naanwich

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I finally stopped treating naan like a delivery side dish and started making it from scratch after my first attempt turned out too dense. The secret wasn’t fancy yogurt or expensive spices, but letting the dough rest long enough to relax its gluten structure.
This Sheek Kebab Naan with Malai Tikka sandwich is now a staple because it balances rich, creamy chicken with spiced beef in one handheld bite. I always double the marinade for the tikka; saving half ensures you have extra sauce for dipping or brushing later.
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Prep Time 1 hour 45 minutes
Cook Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Indian
Calories: 850
Ingredients Method Nutrition Notes

Ingredients
  

For the Naan Dough
  • 2.5 cup all-purpose flour plus more for dusting
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 0.75 cup warm water about 110°F/43°C
  • 2 tbsp plain yogurt
  • 1 tsp salt
  • 1 tbsp vegetable oil
For the Malai Tikka Chicken
  • 1 lb boneless skinless chicken thighs cut into 1-inch cubes
  • 0.5 cup heavy cream
  • 0.25 cup plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 0.5 tsp turmeric powder
  • 0.5 tsp chili powder adjust to heat preference
  • Salt to taste
For the Sheek Kebab Beef
  • 1 lb ground beef 80/20 fat ratio works best for moisture
  • 1 small onion finely grated and squeezed dry
  • 1 tbsp fresh cilantro chopped fine
  • 1 tsp cumin seeds crushed
  • 1 tsp coriander powder
  • 0.5 tsp garam masala
  • Salt to taste
For Assembly
  • 2-3 large naan breads cooked as directed below
  • 0.25 cup mint chutney or raita optional
  • Sliced red onion and fresh cilantro leaves for garnish

Method
 

  1. Make the Dough: In a small bowl, dissolve yeast and sugar in warm water. Let sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the yeast mixture, yogurt, and oil. Mix until a shaggy dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  2. Rise: Place dough in an oiled bowl, cover with damp towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size. Punch down gently after rising.
  3. Prepare the Malai Tikka Chicken: In a bowl, mix heavy cream, yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and salt. Add chicken cubes and coat thoroughly. Cover and refrigerate for at least 1 hour (or up to overnight).
  4. Prepare the Sheek Kebab Beef: In a bowl, combine

Nutrition

Serving: 425gCalories: 850kcalCarbohydrates: 62gProtein: 48gFat: 46gSaturated Fat: 18gCholesterol: 165mgSodium: 980mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 28IUVitamin C: 4mgCalcium: 145mgIron: 6mg

Notes

  • Dough Tip: If you don’t have a baking stone, use an inverted heavy baking sheet preheated in the oven for at least 30 minutes.
  • Chef’s Secret: Squeezing excess liquid from the grated onion for the kebab prevents the meat from falling apart on the grill.
  • Storage: Store leftover chicken and beef separately in airtight containers in the fridge for up to 3 days. Reheat gently in a skillet to avoid drying out.
  • Substitution: You can use ground lamb instead of beef for the sheek kebab if preferred.

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