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Course Dinner, Lunch
Cuisine Indian
Servings 4 flatbreads

Ingredients
  

  • 4 each Kontos® Oval Massala Nan #10038
  • 0.25 cup(s) Olive Oil
  • 1 lbs Butter Chicken
  • 0.5 cup(s) Mozzarella Cheese Shredded
  • 0.5 cup(s) Red Onions Thinly Sliced
  • 2 tbsp(s) Kontos® 9% Milk Fat Greek Yogurt
  • As needed Cilantro Fresh, Chopped

Butter Chicken

  • 2 tbsp(s) Vegetable Oil
  • 0.5 cup(s) Unsalted Butter
  • 1.5 lbs Chicken Breast Boneless, Skin-less
  • 1 tbsp(s) Garam Masala
  • 1 tsp(s) Cayenne Pepper
  • 1.5 tsp(s) Cumin Ground
  • 1 cup(s) Yellow Onion 1/4 in. Dice
  • 2 tbsp(s) Garlic Fresh
  • 2 cup(s) Tomato Sauce
  • 1 cup(s) Heavy Cream
  • To taste Kosher Salt
  • To taste Ground Black pepper

Instructions
 

Butter Chicken Flatbread

  • Pre-heat a convection oven to 450 degrees.
  • Place flatbreads, on a sheet pan lined with parchment paper.
  • Brush the top of each flatbread with 1Tbsp(s) of olive oil.
  • Top each flatbread with 4 oz. of butter chicken, 2 Tbsp(s) of shredded mozzarella, and 2 Tbsp(s) of sliced red onions.
  • Bake for 10 minutes or until bread is golden and cheese is bubbly.
  • Drizzle each flatbread with 1.5 tsp(s) of Greek Yogurt and fresh chopped cilantro before serving. "

Butter Chicken

  • Heat a medium saute pan or sauce pan over medium-high heat. Add half the vegetable oil, and half the butter.
  • Add chicken breast to a mixing bowl, season with salt and pepper; Mix well.
  • Add the chicken to the pan without over crowding; Sear all sides before removing the chicken and reserving.
  • Add the remaining oil, butter, garam masala, cayenne pepper, and cumin to the pan and toast spices for 1-2 minutes or until fragrent while mixing periodically.
  • Add the onions and garlic to the pan, saute for 4-5 minutes or until onions are translucent; Season with salt and pepper.
  • De-glaze the pan with heavy cream and tomato sauce; Mix until well incorporated and the sauce has a light red hue.
  • Bring the sauce to a boil and reduce to a simmer while stirring periodically.
  • Add the chicken back to the pan, and allow to simmer for 15 minutes to reduce and bring all the flavors together; Adjust seasoning with salt and pepper if needed.
  • Allow to cool, transfer into an airtight container and refrigerate until needed.
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Butter Chicken Flatbread

Massala nan brushed with olive oil and topped with rich and creamy butter chicken, sliced red onions, and shredded mozzarella, before baking until crust is golden and cheese is bubbly. Finished with a drizzle of Greek yogurt and fresh chopped cilantro.
Kontos® Oval Massala Nan #10038
Kontos® 9% Milk Fat Greek Yogurt #31030

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