Easiest Way to Make Dawn Tandoori Naan

Easy Tandoori Chicken Pizza

Roll out the naan, make sure it is not too thin and or too thick.

Recipe Summary Easy Tandoori Chicken Pizza

Chicken strips coated in a creamy tandoori sauce and quickly pan-fried are a zesty topping for these flatbread pizzas with red onions, more creamy topping, and fresh arugula and cilantro.

Ingredients | Dawn Tandoori Naan

1 (270 g) tub PHILADELPHIA Savoury Garlic Cooking Creme Cream Cheese Product, divided

1 tablespoon tandoori paste

½ pound boneless, skinless chicken breasts, cut into thin strips

1 teaspoon oil

3 tablespoons sweet chili sauce

2 tablespoons tomato paste

1 (250 g) package naan breads (2 breads per 250g package)

½ cup thinly sliced red onions

1 cup tightly packed baby arugula

2 tablespoons coarsely chopped fresh cilantro

Directions

Heat oven to 350 degrees F.

Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min.

Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked.

Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack.

Bake 8 to 10 min. or until pizzas start to brown around edges. Top with spoonfuls of remaining Cooking Creme; bake 2 min. or until heated through. Top with arugula and cilantro. Cut in half.

Substitute: Substitute 1 ready-to-use thin baked pizza crust (12 inch) for the 2 naan breads.

Info | Dawn Tandoori Naan

prep: 30 mins additional: 42 mins total: 1 hr 12 mins Servings: 4 Yield: 4 servings

TAG : Easy Tandoori Chicken Pizza

Trusted Brands: Recipes and Tips, Cooking with Philly Canada,