“I love Indian food. It’s my favorite cuisine. I love the mixtures of spices and subtle flavors. It’s really erotic. The spices are so sensuous.” -Joe Perry
A few weeks ago I shared my easy chicken tikka masala recipe with you and promised a follow up recipe for the left overs. Wait no longer my friends!
Today I’m sharing an Indian flatbread recipe with you using the left over chicken and yummy creamy sauce.
INGREDIENTS:
4 pieces of naan breads, found in the freezer section at most markets
2 teaspoons EVOO
1/2 cup zucchini, sliced
1/2 cup yellow squash, sliced
1/2 onion, sliced
1 clove garlic, finely chopped
1 teaspoon dried oregano
1 teaspoon crushed red chili flakes
12 slices mozzarella cheese
fresh cilantro to topping
prepared chicken tikka masala
DIRECTIONS:
Preheat oven to 400 degrees.
Toss sliced veggies in EVOO, herbs, chili flakes and garlic in a mixing bowl and coat veggies well.
Spread evenly on a baking sheet.
Bake for 20 minutes and set aside.
Once the veggies are done, remove and lower oven to 350 degrees.
Meanwhile line a baking sheet with aluminum foil.
Place naan breads on the prepared baking sheet.
Leaving at least a half inch boarder of “crust” spread about a 1/4 of a cup of chicken masala and sauce on the bread.
Next add the roasted veggies.
Arrange 3 slices mozzarella cheese onto each naan.
Bake for 8 minutes.
Top with cilantro andn
Serve with premade chutney.
