Indian Butter Chicken Naan Pizza with Lime & Peanut Slaw

Ingredients

• 2 tablespoons butter 
• 2 tablespoons vegetable oil 
• 1 medium onion chopped
• 2 tablespoons ginger grated
• 2 tablespoons garlic finely chopped
• 1 teaspoon ground cardamom 
• 2 teaspoons garam masala 
• 1 teaspoon chili powder 
• 0.5 teaspoon ground coriander 
• 2  bay leaves dried
• 6 oz canned tomatoes canned
• 14 oz lite coconut milk light canned
• 2 lb chicken breast boneless skinless cut into bite-size pieces
• 6 oz greek yogurt plain
• 0.3 teaspoon salt 
• 8  wholewheat pita breads 
• 1 oz cheese shredded
• 16 oz coleslaw mix (8 cups)
• 1.5 cups roasted peanuts 
• 0.8 cup cilantro leaves fresh chopped
• 0.3 cup juice of lime 
• 3 tablespoons olive oil 
• 0.3 teaspoon sea salt 

Equipment

• frying pan
• baking sheet
• oven
• slow cooker

Directions

1. Spray 4-quart slow cooker with cooking spray. In 10-inch skillet, melt butter with vegetable oil over medium heat.
2. Add onion and garlic; cook about 5 minutes or until onion is softened.
3. Stir in cardamom, garam masala, chili powder and coriander. Cook 2 minutes longer, stirring frequently.
4. Stir in tomato paste and coconut milk.
5. Heat until thoroughly blended.
6. Pour mixture into slow cooker.
7. Add chicken, yogurt and salt; stir to mix.
8. Cover; cook on Low heat setting 6 to 8 hours (or on High heat setting 4 hours).
9. To make pizzas, set oven control to broil.
10. Place naan breads on ungreased cookie sheet. Top each with desired amount of chicken mixture.
11. Sprinkle each with mozzarella cheese.
12. Broil until cheese is melted.
13. Just before serving, stir together all Slaw ingredients. Top pizzas with slaw.