A delightful blend of textures and flavours! The sour dill pickles compliment and balance the richness of the comforting butter chicken.
In a medium bowl, combine chicken, yogurt, curry powder, garam masala, salt, garlic powder, coriander and cumin. Let marinate for 30 minutes.
Preheat oven to 400°F (200°C).
In a large non-stick skillet, heat oil over medium-high heat; sauté onion for 1 minute. Add chicken mixture and cook 4 minutes, stirring occasionally. Stir in crushed tomatoes; cook for 2 minutes.
Place naan bread on a large parchment paper-lined baking sheet. Divide butter chicken evenly among naan slices; sprinkle with feta cheese and pickles. Make a well in the centre of each naan and crack one egg into each well.
Bake for 10-15 minutes or until egg whites are cooked and yolks are still runny. Drizzle with yogurt and garnish with cilantro, mint and pepper to serve.
Tip: You can use ½ cup store-bought butter chicken sauce per flatbread to speed up meal prep.