Butter Chicken and Egg Flatbread

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp curry powder
1 tbsp grama masala
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground coriander
1/4 tsp ground cumin
2 tbsp oil
1 small onion, diced
1 can crushed tomatoes
4 pieces garlic naan bread
1 cup crumbled feta cheese
1/2 cup diced dill pickle
4 egg
1/3 cup plain yogurt
Garnish Ingredients
yogurt, fresh cilantro sprigs, fresh mint leaves and black pepper for garnish
Nutritional Facts
Amount Per Serving
850 Calories
Protein
50 g
Fat
38 g
Carbohydrates
77 g

Directions

1. In a medium bowl, combine chicken, yogurt, curry powder, garam masala, salt, garlic powder, coriander and cumin.  Let marinate for 30 minutes.

2. Preheat oven to 400°F (200°C).

3. In a large non-stick skillet, heat oil over medium-high heat; sauté onion for 1 minute. Add chicken mixture and cook 4 minutes, stirring occasionally. Stir in crushed tomatoes; cook for 2 minutes.

4. Place naan bread on a large parchment paper-lined baking sheet. Divide butter chicken evenly among naan slices; sprinkle with feta cheese and pickles. Make a well in the centre of each naan and crack one egg into each well.

5. Bake for 10-15 minutes or until egg whites are cooked and yolks are still runny. Drizzle with yogurt and garnish with cilantro, mint and pepper to serve.

Tip: You can use ½ cup store-bought butter chicken sauce per flatbread to speed up meal prep.