What to do with leftover chicken tikka masala? Make a naan pizza.
My slowcooker has been a staple in making chicken tikka masala that is healthier than the oily stuff from the Indian restaurants. There is no oil needed when making flavorful masala due to the process of cooking. Flavors are slowly infusing; thus, eliminating any necessity of oil. Every time I made Indian food from the slow cooker, it’s always been a success. This week was no exception.
With the leftovers, I created a simple naan pizza. All you need is:
- Red pasta sauce or olive oil and diced garlic
- roasted red capsicum (chopped)
- onions (chopped)
- cilantro (chopped)
- kasoosi methi or dried fenugreek leaves
Create a pizza by spreading the sauce of your choice, cheese, and toppings. Bake for 5-10 minutes at 350 F (176 C). And there you have it!
Since I don’t have kids (not even a puppy or a stuffed animal), I don’t know how kid-friendly this would be. I am guessing this could be kid’s lunch.