Chicken Tikka Naanadilla

You can dilla just about anything when you have a skillet, some naan, and cheese!

Ingredients

2 naan

1 cup leftover chicken tikka masala

4-6 ounces halloumi (or substitute Monterey jack)

2 tablespoons chopped cilantro

2 tablespoons butter

Instructions

1. Blister naan bread and set aside.

2. Warm up some your leftover chicken tikka masala (or shredded rotisserie chicken with jarred tikka sauce).

3. Cut first naan in half. On one side, and add a couple ounces of thinly sliced halloumi. Then add a half cup of chicken and 1 tablespoon of fresh cilantro. 

4. Add a tablespoon of butter to a skillet over medium low and place your assembled sandwich onto the butter. Use a cast iron grill press or smaller skillet to flatten it a bit. Loosely cover the skillet with a lid for 3-4 minutes.

5. Once the bottom is nicely browned and the cheese is starting to melt, carefully flip to toast the other side for another few minutes. Remove your naanadilla from the skillet onto a plate or cutting board and let cool for a couple minutes.

6. Repeat steps for second naanadilla, cut them in half, and enjoy! 

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Chicken Tikka Naanadilla

Yield: 2

Author: Dink Cuisine

Prep time: 5 MinCook time: 5 MinTotal time: 10 Min

You can dilla just about anything when you have a skillet, some naan, and cheese!

Ingredients

• 2 naan
• 1 cup leftover chicken tikka masala
• 6 ounces halloumi (or substitute Monterey jack)
• 2 tablespoons chopped cilantro
• 2 tablespoons butter

Instructions

1. Blister naan bread and set aside.
2. Warm up some your leftover chicken tikka masala (or shredded rotisserie chicken with jarred tikka sauce).
3. Cut first naan in half. On one side, and add a couple ounces of thinly sliced halloumi. Then add a half cup of chicken and 1 tablespoon of fresh cilantro. 
4. Add a tablespoon of butter to a skillet over medium low and place your assembled sandwich onto the butter. Use a cast iron grill press or smaller skillet to flatten it a bit. Loosely cover the skillet with a lid for 3-4 minutes. 
5. Once the bottom is nicely browned and the cheese is starting to melt, carefully flip to toast the other side for another few minutes. Remove your naanadilla from the skillet onto a plate or cutting board and let cool for a couple minutes. 
6. Repeat steps for second naanadilla, cut them in half, and enjoy! 

Created using The Recipes Generator

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DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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