Best 3 Indian Butter Chicken Naan Pizza With Lime Peanut Slaw Recipes

An orchestra of flavors awaits you with this Indian butter chicken naan pizza featuring a zesty lime peanut slaw. Bursting with exotic spices, succulent chicken drenched in a rich and creamy butter sauce, and a tangle of crunchy vegetables tossed in a tangy lime peanut dressing, this fusion dish is a culinary symphony that will tantalize your taste buds. Embark on a journey of taste as we guide you through the steps to create this delectable masterpiece, transforming your kitchen into an aromatic haven of Indian and American flavors.

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INDIAN BUTTER CHICKEN NAAN PIZZA WITH LIME & PEANUT SLAW

Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw image

Naan serves as the crust for our Indian Butter Chicken pizza. We slow cooked the toppings and then added tangy slaw on top.

Provided by By Jessica Walker

Categories Entree

Time 6h35m

Yield 8

Number Of Ingredients 23

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
1/4 teaspoon salt
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

Steps:

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.

Nutrition Facts : ServingSize 1 Serving

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Indian Butter Chicken (Chicken Makhani) image

Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.

Provided by RFalgout

Categories World Cuisine Recipes Asian Indian

Time 1h8m

Yield 4

Number Of Ingredients 18

Ingredients

2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

Steps:

Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g

BUFFALO CHICKEN NAAN PIZZA

Buffalo Chicken Naan Pizza image

Cajun-spiced grilled chicken, spicy Buffalo sauce, and a creamy cheese sauce on garlic naan bread makes a delicious, easy pizza meal.

Provided by Luke Summers

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 16

Ingredients

2 large chicken breasts
1 tablespoon Cajun seasoning, or to taste
1 (8 ounce) package cream cheese
⅔ cup sour cream
¼ cup half-and-half
2 tablespoons powdered Parmesan cheese
1 tablespoon chopped fresh rosemary
1 teaspoon garlic, minced
crushed black pepper to taste
4 garlic naan breads
1 (4 ounce) package crumbled feta cheese, or to taste
½ cup Buffalo wing sauce (such as Frank's®)
⅓ cup melted butter
1 ½ tablespoons tomato paste
1 teaspoon smoked paprika
½ teaspoon ground nutmeg

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Season chicken with Cajun seasoning.
Grill chicken on the preheated grill until no longer pink inside and juices run clear, 5 to 10 minutes per side. Remove from grill, leaving grill on. Let chicken rest for 3 to 4 minutes, then cut into small pieces and set aside.
Combine cream cheese, sour cream, half-and-half, Parmesan cheese, rosemary, garlic, and black pepper in a mixing bowl. Spread white sauce evenly onto naan, then layer chicken and feta cheese on top. Refrigerate any leftover white sauce.
Combine Buffalo sauce, melted butter, tomato paste, smoked paprika, and nutmeg in a bowl. Drizzle Buffalo sauce on top of naan pizzas.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Heat pizzas on the hot grill until warmed through, about 5 minutes.
Transfer pizzas to the preheated broiler and finish cooking until golden brown on top, about 1 minute more.

Nutrition Facts : Calories 464.6 calories, Carbohydrate 28.5 g, Cholesterol 113.3 mg, Fat 29.2 g, Fiber 4.4 g, Protein 23.1 g, SaturatedFat 16.8 g, Sodium 1127.6 mg, Sugar 2.2 g

Tips:

For a richer flavor, marinate the chicken in the yogurt and spice mixture for at least 30 minutes before cooking.
If you don't have a tandoor oven, you can cook the chicken in a regular oven at 400 degrees Fahrenheit for 20-25 minutes, or until cooked through.
To make the butter chicken sauce, use a blender or food processor to puree the tomatoes, ginger, garlic, and green chilies. Then, heat the butter in a large saucepan over medium heat and add the pureed mixture. Cook for 10-12 minutes, or until the sauce has thickened.
To make the naan pizza, preheat the oven to 450 degrees Fahrenheit. Roll out the naan dough into a 12-inch circle. Spread the butter chicken sauce over the naan dough, leaving a 1-inch border. Top with the shredded chicken, mozzarella cheese, and cilantro. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
To make the lime peanut slaw, whisk together the lime juice, fish sauce, sugar, and peanut butter in a small bowl. Toss the cabbage, carrots, and cilantro in the dressing. Serve immediately.

Conclusion:

This Indian butter chicken naan pizza with lime peanut slaw is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The butter chicken sauce is rich and flavorful, the naan pizza is crispy and chewy, and the lime peanut slaw is refreshing and tangy. This dish is sure to please everyone at your table.