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Chicken Tikka Alfredo Bake with Garam Masala Naan Crust

Authors
  • avatar
    Name
    ChefPandas
    Twitter

🍽️ Recipe Overview

  • Cuisine : Indian-Italian Fusion
  • Dietary : High-Fat, Balanced
  • Calories/Serving : 673
  • Time : Slow
  • Serves : 3

👨‍🍳 Chef's Notes

Allow the chicken to marinate for at least 1 hour to infuse it with the robust flavors of the tikka spices. The garam masala naan crust adds a delightful crunch and aromatic essence to this comforting bake.

⭐ Why This Recipe Works

By combining the smoky flavors of chicken tikka with the creamy richness of alfredo sauce and the aromatic warmth of garam masala, this dish creates a harmonious blend of Indian and Italian cuisines. Slow cooking allows the flavors to meld together beautifully, resulting in a satisfying and indulgent meal.

🧾 Ingredients

  • 500g Chicken Breast, cut into cubes (17.6 oz)
  • 1 cup Alfredo Sauce (240ml)
  • 2 pieces Naan Bread
  • 1 tbsp Garam Masala
  • Salt and Pepper to taste
  • Fresh Coriander, for garnish

🔪 Preparation

  1. Marinate the chicken with garam masala, salt, and pepper for at least 1 hour.
  2. Preheat the oven to 180°C (350°F).
  3. Tear the naan bread into small pieces and pulse in a food processor with garam masala until crumbly.

🥘 Cooking Instructions

  1. In a skillet, cook the marinated chicken until browned.
  2. Pour the alfredo sauce over the chicken and simmer for 5 minutes.
  3. Transfer the chicken and sauce to a baking dish.
  4. Top with the garam masala naan crumbs.
  5. Bake for 20 minutes until the crust is golden and crispy.
  6. Garnish with fresh coriander before serving.

⏱️ Timing Breakdown

  • Preparation: 15 minutes
  • Marinating: 1 hour
  • Cooking: 25 minutes
  • Total: 1 hour 40 minutes

📊 Nutrition Facts

  • Calories: 673
  • Protein: 45g
  • Carbs: 35g
  • Fat: 37g
  • Fiber: 2g

🔄 Variations & Substitutions

  • For a lighter version, use low-fat alfredo sauce or Greek yogurt mixed with garlic and herbs as a sauce base.
  • Substitute chicken with tofu or paneer for a vegetarian option.

💡 Pro Tips

  • Don't overcook the chicken in the skillet as it will continue to cook in the oven.
  • Customize the level of spice by adjusting the amount of garam masala in the naan crust.

🌡️ Storage Instructions

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 160°C (320°F) until heated through, ensuring the crust stays crispy.

Remember to enjoy this unique fusion dish that brings together the best of Indian and Italian flavors in a comforting and satisfying bake!