10g fresh washed cilantro including stalks, plus a little extra for garnishing the pizza
½ clove garlic
Salt and lots of freshly ground black pepper to taste
Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
Heat the two sauces from the two pouches in a large non-stick frying pan until they come to the boil. Reserve the whole spices from the sachet for another cook. Simmer gently until the sauce has thickened to a little thicker than double cream. Add the chicken pieces and cook for 1 minute.
Take off the heat. Whizz together all the ingredients for the drizzle until it is smooth, but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
Make your pizza - Quickly flash both sides of the naans under a tap of running water, avoiding the edges. Evenly spread the chicken and sauce mix and onions over the naans, leaving a 2cm border. Bake in the oven for 2-3 minutes or until the naan is hot and soft. If you are using the ready-made pizza bases, follow the instructions on the pack - they may need to cook a little longer.
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