Ingredients
½cupgreek yogurt
¼cupcilantrochopped
2tbspscallionsliced
¼tspkosher salt
¼tspground coriander
¼tspground cumin
1piecelimejuiced
1box Deep Indian Kitchen Garlic Naan
3packagesDeep Indian Kitchen Chicken Tikka Masala
1cupshredded colby jack
½small red oniondiced
2tbspfresh cilantrochopped
2tbspscallionchopped
1jalapeñosliced thin, optional
Preparation
Preheat the oven to 450 degrees F.
Place the yogurt, cilantro, scallion, kosher salt, ground coriander, ground cumin, and lime juice in a small bowl.
Mix until well incorporated, then set aside.
Defrost the Deep Indian Kitchen Garlic Naan then cut each piece into approximately 7 triangles.
Place in a single layer on a parchment paper-lined baking sheet.
Bake for 10 minutes.
Cook all three of the Deep Indian Kitchen Chicken Tikka Masala boxes according to package instructions.
Set aside to cool for 5 minutes.
Remove the rice from the tikka masala meals.
Take out the chicken, scraping them off from the sauce. Then dice them into small pieces.
Toss the chicken and sauce in a small bowl, then top the baked naan with this mixture.
Sprinkle the chicken with shredded Colby Jack cheese, then bake for an additional 5 to 10 minutes or until the cheese is melted.
Remove the pan from the oven, then top the naan-chos with dollops of raita, red onion, cilantro, scallion, and jalapeño, if desired.
Serve, and enjoy!
