Ingredients
Scale
- 2–4 oz skinless and boneless chicken breast, cut into 1/2-inch cubes
- 2 teaspoons coconut oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 jalapeno, deseeded
- Salt to taste
- 1 – package Naan Bread (2 pieces)
- 1/4 red onion, thinly sliced
- 1 cup six cheese Italian shredded cheese
- 2 tablespoons cilantro, chopped, plus extra for garnish
- Marinade:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground garam masala
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- Pinch of cinnamon
- Tomato Sauce:
- 4oz tomato sauce
- 2 tablespoons plain greek yogurt
- 2 tablespoons heavy cream
- Spice Mix:
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
Instructions
- In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.
- Remove chicken from marinade,discarding any remaining marinade.
- Sauté the chicken in 2 teaspoons of coconut oil in a skillet over medium high heat,until cooked through, turning frequently. Remove the chicken from the pan and set aside.
- Prepare the Tomato Sauce and Spice Mix in separate bowls.
- Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeño until aromatic. Careful not to burn the garlic as it will become bitter. Pour in the Spice Mix and sauté until fragrant, a minute or two.
- Remove the jalapeño and discard.
- Add in the Tomato Sauce mixture and stir well to mix. Salt to taste. Simmer several more minutes until the sauce thickens.
- Remove saucepan from heat and add the chicken, mix well.
- Pre-heat the oven to 425F. Place the Naan on a baking sheet and spray lightly with olive oil spray.
- Divide the chicken and sauce between the two breads. Sprinkle 1/2 cup of cheese. Arrange the chicken making sure each “pizza” has equal amounts of chicken.
- Top it with the sliced red onions, chopped cilantro and the remaining cheese.
- Bake the pizza for 8-10 minutes. Garnish the remaining chopped cilantro.