Aman’s Butter Chicken Simmer Sauce
1 tbsp of olive oil
4 Naan bread
2 clove of fresh garlic – thinly sliced
4 tsp of finely chopped fresh ginger
2-4 green chillies – thinly sliced (optional)
2-4 tbsp Roughly chopped fresh cilantro
2 Chicken breast – cut in half and then sliced in ¼” strips (optional)
½ Red Bell Pepper cut in ¼ “ thin strips
½ cup frozen pineapple cubes – sliced very thin
Add to taste Pickled onions
1 pack of mini bocconcini cheese sliced in half
Directions for Butter Chicken Pizza
*Note if making vegetarian skip the chicken.
Preheat oven to 475 degrees Fahrenheit.
On a baking sheet, lightly brush both sides of the naan bread and place in oven till lightly toasted. About 3-5 minutes.
Remove baking sheet from the oven with the now toasted naan and let cool.
While naan is set to cool, heat a large pan on the stovetop on med-high heat. Once warmed add 1 tbsp of oil to the pan till shimmering, then add the thinly sliced chicken breast. Cook till no longer pink – around 5 minutes.
Once the chicken is cooked, then empty the entire bottle of Aman’s Butter Chicken Simmer Sauce into the pan with chicken and lower heat to medium – let simmer for 5 minutes and take the pan off the heat.
Spoon the desired amount of Aman’s Butter chicken sauce (no chicken) on to each naan bread and spread till the top is covered. Sprinkle each naan with equal amounts of garlic, ginger, green chilli and cilantro. Then add remaining toppings as desired on naan and top with bocconcini cheese. Place in oven and cook till the cheese has melted, slice and serve.
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