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.


For Tandoori Chicken Marinade

  • 200 ml Emborg Cooking Cream
  • 1 Chicken, cut into 4 pieces
  • 6 tbsp Tandoori Spice
  • 4 tbsp Chilli Powder
  • 4 tbsp Meat Curry Powder
  • 6 tbsp Olive Oil

For Garlic Cheese Naan

  • 8 Mission Garlic & Herb Naan
  • 200 gm Emborg Shredded Mozzarella
  • 150 gm Emborg Cook & Bake, softened
  • 5 Garlic Cloves, minced
  • Fresh Parsley, chopped
  • White Pepper (as needed)


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.