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Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw
Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw
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Prep Time:
35 minutes
Total Time:
6 hours 35 minutes
Butter Chicken Naan Pizza topped with slow-cooked ingredients and tangy slaw.
Ingredients:
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 tablespoons grated gingerroot
  • 2 tablespoons finely chopped garlic
  • 1 teaspoon ground cardamom
  • 2 teaspoons garam masala
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 2 dried bay leaves
  • 1 can (6 oz) tomato paste
  • 1 can (14 oz) light coconut milk
  • 2 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 container (6 oz) Greek plain yogurt
  • 8 to 10 naan breads
  • Shredded mozzarella cheese
  • 1 bag (16 oz) coleslaw mix (8 cups)
  • 1 1/2 cups roasted peanuts
  • 3/4 cup chopped fresh cilantro
  • 1/3 cup lime juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon coarse sea salt
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a 10-inch skillet over medium heat, melt butter with vegetable oil. Sauté onion and garlic for about 5 minutes until the onion is soft.
  • Add the fragrant cardamom, flavorful garam masala, spicy chili powder, and aromatic coriander to the mixture. Allow it to cook for an additional 2 minutes, stirring often.
  • Combine the tomato paste and coconut milk until fully blended. Transfer the mixture to a slow cooker. Mix in the chicken, yogurt, and salt until well combined.
  • Cook covered on Low for 6-8 hours or on High for 4 hours.
  • Preheat the oven to broil. Arrange naan bread on a baking sheet. Add your preferred portion of chicken mix on each bread. Finish off with a generous sprinkle of mozzarella cheese.
  • Broil until the cheese is gooey and bubbly.
  • Combine all slaw ingredients right before serving and generously pile it on top of the pizzas.

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