Mix yeast, warm milk, and sugar in a large mixing bowl. Leave it for 10 minutes until the froth forms in the yeast and milk mixture.

Then add salt and oil and mix everything together till well combined. Add flour little by little to make a soft dough. You may need a ¼ cup more or less of flour while kneading the dough.

Keep the dough covered in a warm place to rise, and double in size.

To make the chicken stuffing: Heat oil in a saucepan and add 1 tsp whole cumin. When it changes color, add sliced onion and garlic, and sauté until soft.

Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add a few drops of water if needed)

Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder, and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add a few drops of water if needed).

Now add cooked chicken, lemon juice, salt, and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

Divide the dough into small lemon size balls.

Roll out each part into a small disc and keep the chicken filling in the center.

Bring the sides together and cover the chicken filling completely. Roll out into a normal size roti.

Heat a pan and roast the naan with some ghee or cooking oil on both sides till cooked and golden.

Serve hot.