Afghani Chicken Cheese Pav (Pull-Apart)

Chicken cheese pav is what happens when Mumbai's favourite bread meets a café-style stuffed bun. Split a whole slab of pav, fill it with creamy Afghani chicken and mozzarella, and bake until the cheese melts into every gap. Then pull the buns apart at the table.

The filling takes one pack of Afghani Silk, a little cream and a block of cheese. No extra spices.

Prep: 20 min (includes 15 min marinating) · Cook: 20 min · Total: 40 min · Makes: 6–8 pav (serves 2–3) · Course: Snack · Cuisine: Indian

Why you'll love it

  • Mild and creamy. One of the most kid-friendly bakes on the blog.
  • Make-ahead filling. Cook it the day before and bake when guests arrive.
  • One slab feeds a group. Everyone pulls their own bun.

Ingredients for chicken cheese pav

  • 250–300 g boneless chicken
  • 1 pack Afghani Silk
  • 40 ml water
  • 1–2 tbsp melted butter or ghee
  • 3 tbsp fresh cream (or 2 tbsp mayo)
  • 1 slab of 6–8 pav, still joined (or 4 burger buns)
  • 120 g mozzarella, grated
  • 1 tbsp melted butter, for brushing
  • Chopped coriander, to finish

How to make chicken cheese pav

  1. Cut the chicken. Cut it into small 1 cm pieces. Pat dry.
  2. Marinate in Afghani Silk. Mix the blend with 40 ml water and the melted butter or ghee into a smooth paste. Toss the chicken in it and leave for 15 minutes.
  3. Cook the Afghani chicken. Cook in a pan with a little butter over medium-high heat for 8–10 minutes until cooked through and lightly charred. Air fryer: 200°C for 12–14 minutes.
  4. Make it creamy. Take the pan off the heat. Stir in the cream and half the cheese until saucy.
  5. Fill the pav slab. Slice the slab through the middle horizontally, keeping the buns joined. Spread the chicken over the bottom half, add the rest of the cheese and put the top back on.
  6. Bake until golden. Brush the top with melted butter. Bake at 200°C for 8–10 minutes, or air fry at 170°C for 6–8 minutes, until the top is golden and the cheese has melted.
  7. Finish and pull apart. Scatter coriander over the top and serve hot, straight from the tray.

Tips for the best chicken cheese pav

  • Keep the slab whole. Joined pav bake into soft, pull-apart sides and hold the filling in.
  • Cream off the heat. Adding it after cooking keeps the sauce smooth.
  • Burger buns work too. Hollow each bun a little, fill, top with cheese and bake open.

Chicken cheese pav FAQs

Can I make chicken cheese pav without an oven? Yes. Butter the base and cook the filled slab in a covered heavy pan over low heat for 6–8 minutes, until the cheese melts and the bottom crisps.

Which pav works best? A soft ladi pav slab with the buns still joined. Burger buns are the next best option.

Is it kid-friendly? Yes. Afghani Silk is creamy and mild, one of the gentlest flavours in our range.

Can I make it ahead? Cook the filling up to a day ahead and keep it in the fridge. Fill and bake just before serving.

Ready to make it? Get Afghani Silk. Want the classic? Try our Afghani chicken in the air fryer. Another party bake: chicken cheese garlic bread.

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