Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw
Jessica Walker
Updated Sep 17, 2013
Naan serves as the crust for our Indian Butter Chicken pizza. We slow cooked the toppings and then added tangy slaw on top.
Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw
- Prep Time 35 min
- Total 6 hr 35 min
- Servings 8
- Ingredients 23
Ingredients
Pizzas
- 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
Slaw
- 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
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Step1Spray 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.
-
Step2Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
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Step3Stir in tomato paste and coconut milk. Heat until thoroughly blended. Pour mixture into slow cooker. Add chicken, yogurt and salt; stir to mix.
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Step4Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
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Step5To 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.
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Step6Broil until cheese is melted.
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Step7Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.
Nutrition
Nutrition Facts are not available for this recipe
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