Tandoori Chicken with Stuffed Cheese Garlic Naan

Tandoori Chicken with Stuffed Cheese Garlic Naan

Serves 6 Serves 6
Ready in 75 min. Ready in 75 min.


  • 200 ml Emborg Cooking Cream
  • 200 gm Emborg Shredded Mozzarella
  • 150 gm Emborg Cook & Bake (softened)
  • 1 Chicken
  • cut into 4 pieces
  • 6 tbsp Tandoori Spice
  • 4 tbsp Chilli Powder
  • 4 tbsp Meat Curry Powder
  • 6 tbsp Olive Oil
  • 200 gm Emborg Shredded Mozzarella
  • 5 Garlic Cloves
  • minced
  • Fresh Parsley
  • chopped
  • White Pepper (as needed)

Do you love Tandoori? Try this Emborg recipe on tasty Tandoori Chicken with stuffed cheese garlic naan on the side. 


Prepare the marinade by combining the marinade ingredients together in a bowl and add the chicken ensuring all sides are well coated. Cover and set aside in the fridge for 2 hours.

Roast the chicken in a preheated oven at 200°C for 45 minutes. Baste with olive oil while roasting.

Once fully roasted, remove the chicken from oven and grill on a pan for 5 minutes. Sprinkle some white pepper on the chicken.

Prepare the Mission Naan by cutting a pocket through the slice. Divide Emborg Shredded Mozzarella into 8 portions and insert each portion into the pocket.

In a bowl, mix the softened Emborg Cook & Bake with minced garlic and spread on the stuffed Naan. Sprinkle on some chopped parsley. 

Grill the Naan on a pan for 5-10 minutes or until golden brown. Serve in a basket, to be enjoyed with the Tandoori chicken.

Nothing left to say other than: Enjoy!