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
- 2 tbsp(s) Kontos® 9% Milk Fat Greek Yogurt
- As needed Cilantro Fresh
Butter Chicken
- 2 tbsp(s) Vegetable Oil
- 0.5 cup(s) Unsalted Butter
- 1.5 lbs Boneless Skinless, Chicken Breast
- 1 tbsp(s) Garam Masala
- 1 tsp(s) Cayenne Pepper
- 1.5 tsp(s) Cumin Ground
- 1 cup(s) Yellow Onion
- 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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