3 packages Deep Indian Kitchen Chicken Tikka Masala
1 cup shredded colby jack (100 g)
½ small red onion, diced
2 tablespoons fresh cilantro, chopped
2 tablespoons scallion, chopped
1 jalapeño, sliced thin, optional
Nutrition Info
Calories 319
Fat 13g
Carbs 35g
Fiber 3g
Sugar 7g
Protein 15g
How to Make It
1. Step
Preheat the oven to 450ºF.
2. Step
Raita: Place all ingredients in a small bowl and mix until well incorporated. Set aside.
3. Step
Naan-chos: Defrost Deep Indian Kitchen Garlic Naan and cut each piece into approximately 7 triangles. Place in a single layer on a parchment paper–lined baking sheet. Bake for 10 minutes.
4. Step
Cook 3 boxes of Deep Indian Kitchen Chicken Tikka Masala according to package instructions and set aside to cool for 5 minutes.
5. Step
Remove the rice from the tikka masala meals and save to use in another meal. Remove the chicken from the sauce and dice into small pieces. Toss the chicken and sauce in a small bowl and then top the baked naan with this mixture.
6. Step
Sprinkle the chicken with the shredded Colby Jack cheese and bake for an additional 5–10 minutes or until the cheese is melted.
7. Step
Remove the pan from the oven and top the naan-chos with dollops of raita, red onion, cilantro, scallion, and optional jalapeño.
