In a large bowl, combine flour, water, sugar, yeast, salt, yogurt, and oil. Mix until a dough forms.
Knead for 7–10 minutes until smooth and elastic. Form into a taut ball, lightly oil the bowl, and coat the dough. Cover and let rise for 1 hour.
Punch down the dough and divide into 6 equal pieces. Flatten each piece into a small circle and stuff with ½ cup shredded cheese. Pinch the edges to seal the cheese inside, rest for 10 minutes, then roll out flat.
Heat a pan over medium heat. Cook each naan for 1–2 minutes per side until golden, spotty, and puffed.
Brush generously with garlic butter (melted butter, garlic powder, cilantro) while hot.
MARINATE AND COOK CHICKEN
In a large bowl, place your cubed chicken and coat thoroughly with yogurt, lemon juice, garlic paste, ginger paste, and all the spices for the marinade. Cover and refrigerate for at least 1 hour or overnight for best results.
Heat a pan over medium-high heat and add a splash of oil and a little butter or ghee. Cook the marinated chicken until browned and the liquid has evaporated.
Set aside.
MAKE THE CURRY
In a large pan, melt butter or ghee over medium heat. Add diced onion and sauté until translucent.
Add garlic paste, ginger paste, and spices (coriander, garam masala, cumin) and cook until fragrant.
Stir in the passata or diced tomatoes and heavy cream. Mix well.
OPTIONAL (if you use cashews)
Add cashews and simmer for 5 minutes. Transfer the mixture to a blender or food processor and blend until smooth. Add hot water to adjust consistency.
Strain the blended sauce back into the pot to ensure a silky texture. Simmer gently, adjusting seasoning as needed.
Allen Speigner on Instagram: "Buffalo chicken pockets Macros 470 cals, 49g protein, 17g fat, 28g carbs Verse of the day 🙏🏽 2 Corinthians 3:17 Now the Lord is the Spirit, and where the Spirit of the Lord is, there is freedom. ## Ingredients - 4 oz shredded chicken - 2-4 tbsp buffalo sauce - 3 plain greek yogurt - 1 high protein tortilla instructions 1. Mix cooked shredded chicken with buffalo sauce, Greek yogurt, and cheese 2. Cut a protein tortilla in half and fold both sides over themselves twice to form a little pocket 3. Stuff half the meat in each side of the tortilla 4. Seal, spray with oil, and air fry at 350 for 7 minutes. If not as crispy as you want do 3 more minutes at 400"
ElyseNicole
1
Ryan Miles on Instagram: "🔥 Buffalo Ranch Chicken Wrap 457 calories | 54g protein | 16g net carbs | 13g fat Ingredients: • 6 oz Realgood Lightly Breaded Chicken Strips • 1 Mission Carb Balance Tortilla • 1 cup Fresh Express 3-Color Coleslaw • 5 Mt. Olive Dill Chips • 30ml Sweet Baby Ray’s Mild Buffalo Sauce • 30g Kirkland Greek Yogurt • ¼ cup Lucerne Reduced-Fat Sharp Cheddar • ½ tsp Hidden Valley Ranch Seasoning Instructions: 1. Air fry chicken at 400°F for 10–12 mins until crispy 2. Mix chicken, yogurt, buffalo sauce, coleslaw, ranch, cheese, and pickles in a bowl 3. Load the mix into a tortilla 4. Pan sear until golden brown 🔥 Tastes like your fav fast food wrap—but with 50g+ of protein. Creamy. Spicy. Tangy. Crunchy. All in one. #BuffaloRanchWrap #highprotein #macrohack #mealprepideas #fatlossfood #easyrecipes"
ElyseNicole
1
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Marry Me Chicken Stuffed Shells - You Won't Be Able To Resist!