Open Faced Naan Samosa Bites

• Meat

  • 2 Chicken breasts

• Produce

  • 24 1/2 tsp Coriander
  • 4 cloves Garlic
  • 1 1- inch piece Gingerroot
  • 5 inch Green chilies
  • 1 Peas, frozen
  • 1 Red onion
  • 1 Russet potato, medium-sized
  • 1 Tomatoes

• Condiments

  • 1 Cilantro chutney
  • 5 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Cardamom
  • 1/4 tsp Cayenne pepper
  • 1 Pinch Fennel seeds
  • 1 tsp Garam masala
  • 1 tsp Pepper
  • 1 1/2 tsp Salt
  • 1 tsp Turmeric

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 8 pieces Naan bread

• Dairy

  • 3/8 cup Greek yogurt

Found on thegirlonbloor.com

Description

Directions

• Preheat oven to 425 degrees.
• Cut chicken into small 1-inch cubes, and marinate with listed ingredients for at least 20 minutes (should be about the time the oven takes to preheat).
• In the meantime, make chutney by blending all ingredients together in a Magic Bullet or blender.
• Cut potato into very small cubes, and rinse off starch thoroughly in cold water. I cut my potato cubes to be as small as my thumbnail so they would cook at the same speed as the chicken.
• Mix potato and chicken together in an oven safe dish and cook in the oven for 22-23 minutes.
• Meanwhile, using a cookie cutter or sharp glass (we have a stainless steel glass that I used), cut naan bread into 2-3 circles. I was about to get 3 circles out of the larger pieces of bread I bought.
• Top naan circles with chicken and potato mixture, peas and red onion. Cook on a parchment-lined baking sheet for 8-10 min.
• Remove from oven and top with tomatoes and drizzle with cilantro chutney. Serve and enjoy!