Dice chicken breast into 1⁄2” pieces, add 3 Tbsp makhani sauce and chili powder (to taste). Marinate until you lose patience.
Once chicken is done marinating. Lay out 4 mini naans on a sheet tray lined with a silicone mat or parchment paper, using the makhani sauce, spread some on each about a 1⁄4” from the edge of each.
Using a frying pan, cook chicken on high heat to get a nice char. You are looking for the char more than the doneness as it will go in the oven and finish cooking there.
Divide chicken between the 4 mini naans.
Slice thin strips of red onion and place on top of naan as a pizza topping.
Finish with enough cheese to cover all 4, use as much as you’d like.
Place in the oven for 15 minutes or until you see a browning of the cheese.
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