Consider this dish a fusion of the best of Indian and Italian cuisine. Or, perhaps it's just a very, very good pizza. Serve with icy cold beer and a table full of friends.
1.Combine onion and sugar in a small bowl. Cook onion mixture on a heated oiled barbecue flat plate, turning, 10 minutes or until mixture caramelises.
2.Meanwhile, slice chicken lengthways into thin strips; combine with paste in a medium bowl. Cook chicken mixture on a heated oiled barbecue grill plate until cooked through.
3.Spread chutney over naan; top with caramelised onion, chicken strips and nuts.
4.Cook pizzas on hot barbecue grill plate, 5 minutes or until bases are browned. Serve topped with yoghurt, raisins and coriander.
Naan is traditionally baked in a hot tandoor (clay oven), pressed against the inside wall. Now commercially made, and sold in supermarkets.
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