Tandoori Chicken Pizza
This tandoori chicken pizza is made on naan bread with a creamy, garlicky sauce, and juicy marinaded chicken baked to crispy perfection.
Servings: 4 servings
Calories: 731kcal
Ingredients
- 1 pound boneless skinless chicken thighs
- 1 red bell pepper thinly sliced
- ½ red onion thinly sliced
- ½ cup ricotta cheese
- ¼ cup chopped cilantro
- 4 pieces naan bread
Marinade:
- 4 ounces plain Greek yogurt
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- 1 tablespoon lime juice
- ¼ teaspoon cayenne pepper
- 2 garlic cloves minced
- 1 teaspoon ginger paste
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 tablespoon honey
Honey Yogurt Sauce:
- 8 ounces plain Greek yogurt
- 6 roasted garlic cloves smashed
- 4 tablespoon heavy cream
- ⅓ cup whole milk
- 1 tablespoon honey
- 1 teaspoon salt
Instructions
Tandoori Chicken:
- Combine all the marinade ingredients in a bowl and mix well. Add the chicken and mix to coat it evenly. Place in the fridge for 6 hours (minimum) or overnight (preferred).
- Heat the oven to 400°F and place the chicken on a baking rack over a baking sheet.
- Roast for 30 minutes, flipping the chicken halfway through. Chicken should be golden brown and juices will run clear (internal temperature of 165°F).
- Once the chicken has cooled, dice it in ½" pieces (bite sized chunks) and set aside.
Pizza:
- Preheat the oven to 400°F.
- Spread a layer of sauce over the naan bread. Top with the chopped chicken. Add the sliced red peppers and onions on top of the chicken.
- Top with dollops of ricotta cheese and bake for 18-20 minutes, or until crust is crisp and golden brown.
- Serve topped with cilantro and drizzled with extra honey yogurt sauce.
Honey Yogurt Sauce:
- Combine all the ingredients in a bowl and whip to combine.
Notes
- Pop the chicken under the broiler if it does not get golden brown. It should be charred on the edges.
- Spread the pizza sauce in a thin enough layer so it doesn't get soggy, but thick enough so you can taste the flavor (see photos above).
- The tandoori chicken can be made in advance and stored in the fridge for up to 3 days until ready for use.
Nutrition
Serving: 1flatbread | Calories: 731kcal | Carbohydrates: 76g | Protein: 45g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 159mg | Sodium: 1739mg | Potassium: 568mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1540IU | Vitamin C: 42.5mg | Calcium: 296mg | Iron: 1.4mg