Butter Curry Naan Kebab - Myriad Recipes (2024)

For the naan dough

• ▢ 200g self-raising flour
• ▢ 200g Greek yogurt
• ▢ Handful of grated mozzarella cheese
• ▢ Handful of grated cheddar cheese

For the butter curry

• ▢ 2 tablespoon vegetable oil
• ▢ 2 garlic cloves, minced
• ▢ 1 onion, finely chopped
• ▢ 1 inch ginger, minced
• ▢ 1 teaspoon chilli powder
• ▢ 1 teaspoon curry powder
• ▢ 1 tsp ground cumin
• ▢ 1 teaspoon flaky sea salt
• ▢ 1 teaspoon sugar
• ▢ 1 tablespoon tomato paste
• ▢ 300ml single cream
• ▢ 200g leftover turkey meat

For the pickled cabbage

• ▢ 50g thinly sliced red cabbage
• ▢ ½ lemon, juiced

For the avocado drizzle

• ▢ 1 avocado
• ▢ ½ juice of lemon
• ▢ 1 teaspoon flaky sea salt
• ▢ 1 teaspoon black pepper
• ▢ 4 tbsp olive oil
• ▢ 1 teaspoon chilli flakes

Other

• ▢ Fresh coriander, finely chopped

• First up, grab a large bowl and add in your self raising flour and greek yoghurt. Give it a mix until a rough dough forms, then knead it for 1 minute. It shouldn't stick to your hands - so add more flour if needed. Cover in cling film and set aside.

• Place a large pan on medium heat and drizzle with 2 tablespoon vegetable oil. Add in your garlic, onion, ginger, followed by your spices, salt, and sugar. Give it all a good mix and fry for 5 minutes.

• Once the onions are soft, add in the tomato paste followed by the single cream. Stir until well combined and then add in the leftover turkey meat. Mix once again and then leave to simmer. Season to taste.

• Place your dough onto a floured surface and knead for another 30 seconds. Split the dough into two equal pieces and one at a time, flatten slightly to form a flat circle around ½ inch thick. Place a handful of the cheese mixtures into the centre and then bring all corners of the circle up into the centre and seal, stuffing the wrapper with cheese. Flip over the dough and then flatten it out gently with your hands, then using a rolling pin until it's 1cm thick and the size of your average naan. Repeat for the other bread.

• Place a frying pan on medium heat with no oil and add in your flatbreads. Fry on each side for 5 minutes or until golden and puffed up slightly.

• Meanwhile, combine your red cabbage with lemon juice and toss. Prepare your avocado drizzle by placing all of the avocado drizzle ingredients into a blender. Add more water if it's too thick and set it aside ready to be served.

• Once the stuffed naan are ready, place them each onto their serving plate. Top with the curry, chopped coriander, red cabbage pickle, and avocado drizzle. Enjoy!