Lisa Yarde
Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw
This super yummy and easy butter chicken flatbread is ready in just 15 minutes
Servings: 8
Ingredients
Pizzas
- 2 tbsp Butter
- 2 tbsp Vegetable oil
- 1 Medium onion, chopped
- 2 tbsp Grated gingerroot
- 2 tbsp Finely chopped garlic
- 1 tsp Ground cardamom
- 2 tsp Garam masala
- 1 tsp Chili powder
- ½ tsp Ground coriander
- 2 Dried bay leaves
- 6 oz 1 can tomato paste
- 14 oz 1 can light coconut milk
- 2 lb Boneless skinless chicken breasts, cut into bite-size pieces
- 6 oz Greek plain yogurt
- ¼ tsp Salt
- 8-10 Naan breads
- Shredded mozzarella cheese
Slaw
- 16 oz 1 bag coleslaw mix (8 cups)
- 1 ½ cup Roasted peanuts
- ¾ cup Chopped fresh cilantro
- ⅓ cup Lime juice
- 3 tbsp Olive oil
- ¼ tsp Coarse sea salt
Instructions
- Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat. Add onion and garlic; cook about 5 minutes or until onion is softened.
- Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
- Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
- Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
- To make pizzas, set oven control to broil. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture. Sprinkle each with mozzarella cheese.
- Broil until cheese is melted.
- Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.
Notes
If you cannot find garam masala in your grocery store, you can easily make it at home. Just mix the following spices together: 1 tablespoon ground cumin, 1 1/2 teaspoons ground cardamom, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon ground cloves.
GIPHY App Key not set. Please check settings