3 Easy Recipes for Naan-Stop Eating

My parents always have a surplus of naan after they host one of their many big, phat desi parties.  Too much, yes, I get it. Its hardly a problem. But all that flatbread lyin’ ’round and you want me to just heat it up and use it to sop up some subji? I don’t think so. There are so many creative uses for leftover or store-bought naan to create bistro fare at home.

Here, my favorite 3 recipes for naan stop cooking…and eating.

1.Chicken & Saag Naanini

Makes 2 “naan” paninis


Masala Aioli

  • 3 heaping Tablespoons mayonnaise
  • 1 heaping teaspoon freshly minced garlic
  • 1 teaspoon cumin powder
  • 1/2 teaspoon black salt
  • Juice of 1/4 lemon

Chicken and saag filling

  • 1 tablespoon unsalted butter
  • 1 red onion, thinly sliced
  • 1 chicken breast, thinly sliced
  • 1 teaspoon garam masala powder
  • 1 cup raw spinach
  • ½ teaspoon salt
  • Freshly ground pepper


  • Unsalted butter for grilling
  • 2 pieces naan
  • Masala Aioli
  • Chicken & Saag filling
  • 1/4 cup grated mozzarella cheese


Place aioli ingredients in a mixing bowl and whisk to combine. Reserve for assembly.

To make the chicken and saag filling: Heat the butter in a skillet over high heat. Once the butter begins to brown, reduce heat/flame to medium. Add onion, stir, and cook until caramelized, about 3 to 5 minutes. Add chicken and garam masala. Cook for 6 to 7 minutes.

Add spinach, stir, and cook until leaves wilt, about 3 minutes. Add salt and pepper. Remove from heat and reserve for assembly.

Construct naaninis by dividing masala aioli between both naan pieces smearing it evenly across. Place chicken-saag filling on one side of the naan; top with the mozzarella and fold over. Repeat with remaining naan and ingredients.

Place stuffed naan in a warmed and buttered Panini press and cook until the cheese has melted and there’s a crispy exterior.

2. Shrimp, Mint Chutney, and Goat Cheese Pizza

Makes 2 pizzas


Mint Chutney

  • 1 small bunch mint, leaves only
  • 1 ½ tablespoon light brown sugar
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon salt


  • ½ pound unpeeled, large raw shrimp (31/35 count)
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon chili pepper
  • ¼ teaspoon cumin powder

Pizza Assembly

  • 2 large naan
  • Mint chutney
  • Seasoned shrimp
  • 1/4 to 1/2 cup goat cheese (depending how much you want)


Preheat oven to 375 F.

Place mint, sugar, olive oil, tamarind concentrate, and salt in a blender and blend until smooth. Reserve for assembly.

Place shrimp ingredients in mixing bowl and toss to combine.

To assemble pizza, place the naan on a clean work surface. Use a pastry brush to spread mint chutney on each naan. Distribute seasoned shrimp on the naan equally. Top with goat cheese. Bake for 10 to 12 minutes. Remove from oven and serve with remaining mint chutney.

3. Garlic Naan Chips with Basil Chutney


  • 4 large naan
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano

Basil Chutney

  • 1 bunch fresh basil, leaves only
  • 2 tablespoons agave syrup
  • 1 tablespoon tamarind concentrate
  • 1 teaspoon salt


Preheat oven to 400 F.

Cut each piece of naan into triangles or strips. Toss with olive oil, garlic powder, and dried oregano. Arrange in one layer on a baking sheet and bake for 10 minutes, or until golden brown. Remove from oven and transfer to the serving dish.

To make the chutney, blend basil, agave, tamarind concentrate, and salt until smooth. Transfer to a decorative bowl and serve alongside naan chips.