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Chicken Tikka Masala Naan-Chos

Under 30 minutes


for 4 servings


  • ½ cup greek yogurt (120 g)
  • ¼ cup cilantro (10 g), chopped
  • 2 tablespoons scallion, sliced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1 lime, juiced


  • 1 box Deep Indian Kitchen Garlic Naan
  • 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

Estimated values based on one serving size.

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  1. Preheat the oven to 450ºF.
  2. Raita: Place all ingredients in a small bowl and mix until well incorporated. Set aside.
  3. 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. Cook 3 boxes of Deep Indian Kitchen Chicken Tikka Masala according to package instructions and set aside to cool for 5 minutes.
  5. 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. Sprinkle the chicken with the shredded Colby Jack cheese and bake for an additional 5–10 minutes or until the cheese is melted.
  7. Remove the pan from the oven and top the naan-chos with dollops of raita, red onion, cilantro, scallion, and optional jalapeño.
  8. Enjoy!
Chicken Tikka Masala Naan-Chos