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Chicken Tikka Stuffing

  • 25-30 MIN. COOK TIME
  • 6-8 SERVINGS
Find us in the bakery or deli


  • 6 (small-size) pieces Stonefire naan
  • 2 cups cooked diced chicken
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 1 (8 ounce) can tomato sauce
  • 1/2 teaspoon salt
  • 1 cup heavy whipping cream
  • 1 egg


  • PREHEAT oven to 425 degrees. Lightly grease a 9x13 baking dish (or 3-quart casserole dish).
  • CUT naan into 1/2-inch to 1-inch squares. Place in a mixing bowl along with cooked chicken pieces, cilantro, and feta cheese. Toss together and set aside.
  • IN a small saucepan, melt butter over medium-high heat. Add in garlic, jalapeno, cumin, paprika, and garam masala. Let toast, stirring occasionally for 1-2 minutes. Pour in tomato sauce and heat to a simmer. Remove from heat and stir in salt and whipping cream. Whisk in egg.
  • POUR masala sauce over the naan mixture. Stir until all of the naan is lightly coated with the sauce. Scoop into the prepared baking dish.
  • BAKE at 425 degrees for 25-30 minutes. Serve hot with additional cilantro to garnish.

Recipe by The Stay at Home Chef


Other Recipes

Sriracha Hummus
Mini Naan Cheese, Tomato and Kale Pizza
Mini Naan Butter Chicken and Rice Tacos

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