When my husband and I are enjoying Indian cuisine, fresh naan is like a buttery vehicle created for the sole purpose of carrying the spicy curries from the plate to our mouths. It does an exceptional job at ensuring that no sauce is left behind, and tastes amazing while doing so. I have yet to create a grain-free naan that is worthy of serving along side my Paleo Chicken Tikka Masala, but I do have a pizza dough that does the trick!
My first thought was that a Chicken Tikka Masala Pizza sounded crazy, but after a quick Google search I found that I was not alone! Although all of the ones I found used wheat crusts. I modified my original recipe for the sauce so that it can be easily made in the slow-cooker eliminates the marinating that is usually involved. Just throw it all in your crockpot on low for 6 hours and you’ll pull out a perfectly tender and spicy chicken tikka masala. I use a cashew cream in place of the traditional dairy cream, but you’re welcome to sub it for a raw-milk cream if you’re able to tolerate it.
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