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Butter chicken naan’za
Add a spoonful of Mango Chutney as a base on the naan bread. It'll take this recipe to a whole new level!
YIELDS
4
Ingredients
- 1 tablespoon (15ml) vegetable oil
- 4 cups (500g) boneless chicken thighs, diced, 1” to 1 1/2”
- 1 jar Butter Chicken Cooking Sauce
- 4 naans
- 4 tablespoons (60g) sweet mango chutney
- 1 cup cheese, shredded
- 1 small red onion, finely sliced
- 1 cup of mixed bell peppers, sliced
- 1 cup of arugula
- 1/2 cup of pomegranate seeds
Directions
- Gently heat a pan and add the oil.
- Add the chicken and allow to cook for five to seven minutes, stirring occasionally, until lightly browned.
- Pour in Butter Chicken Cooking Sauce and cook for 15 minutes, stirring occasionally, until the chicken is cooked through.
- Preheat the oven to 400° F (200° C).
- Spread the sweet mango chutney on the naans, add the butter chicken base, then add the sliced onions and bell peppers and sprinkle the cheese on top.
- Cook in the preheated oven for five to 10 minutes, until the cheese, is melted and slightly golden.
- Remove from the oven and allow to cool for two to three minutes. Sprinkle over the arugula and pomegranate seeds and serve. Enjoy!
