Tandoori Chicken Pizza with marinated chicken thighs, mozzarella, artichoke hearts, and a zesty cilantro-mint chutney served on fluffy naan.
Let me tell you, this pizza wasn’t planned. It kinda just happened—the way some of the best recipes do.
A few months ago, I was deep into a “cook everything in my pantry” phase (you know the one). I had leftover tandoori chicken from the night before and some naan bread hanging out in the freezer. But then I spotted mozzarella cheese and artichoke hearts, and you know what hit me? Pizza.
I threw it all together, fully expecting a decent meal but not expecting my husband to stop mid-bite and say, “Wait, why haven’t we made this before?” You know that look—when you’ve just fed someone something seriously good? Yeah, that happened.
So now, here I am sharing my Tandoori Chicken Pizza obsession with you. It’s got everything—spicy, creamy, cheesy, and a little zippy from the chutney. Basically, it’s my go-to when I want to feel like a pizza pro without all the dough drama.
Why You’ll Love This Tandoori Chicken Pizza Recipe?
Alright, let’s break it down. Why this pizza?
- Flavor Explosion: Smoky, spicy chicken, creamy chutney, gooey cheese. Need I say more?
- No Dough Drama: Store-bought naan = no rising, no kneading, no stress.
- Weeknight-Friendly: Prep the chicken and chutney ahead—then it’s just a quick bake and you’re done.
- Balanced Spice: The chutney cools down the heat, so you get flavor without the fire.
- Gourmet Feels, Easy Execution: Looks fancy but is so easy your future self will thank you.
Ingredient Notes:
Let’s break down the magic happening here—because each ingredient pulls its weight:
- Chicken Thighs: Juicier and more flavorful than breasts. Trust me on this one.
- Greek Yogurt: The creamy base for both the marinade and chutney—it makes everything rich without being heavy.
- The Spices: Smoked paprika, garam masala, cumin, cayenne—big, bold Indian flavors that work so well with the cheese.
- Mozzarella: Stretchy, melty, and mild enough to let the tandoori spices shine.
- Artichoke Hearts: Unexpected, right? They add a tangy, briny contrast that just works.
- Naan Bread: Fluffy, slightly chewy, and perfect as a quick pizza base.
Pro Tip: No naan? Try pita bread or a pre-made flatbread crust—it all works.
How To Make Tandoori Chicken Pizza?
Step 1: Make the Chutney
Blend the cilantro, mint, jalapeño, onion, salt, sugar, cumin, lemon juice, garlic, and Greek yogurt in a blender. Blitz until smooth and creamy. It should be a bright green and slightly tangy.
Pro Tip: If it’s too thick, add a tablespoon of water until it blends easily.
Step 2: Marinate the Chicken
In a medium bowl, whisk together Greek yogurt, smoked paprika, salt, pepper, cumin, allspice, garam masala, cayenne, lemon juice, cinnamon, ginger, garlic, and curry paste.
Toss the chicken thighs into two zip-top bags and divide the marinade between them. Seal the bags and shake things up so the chicken is fully coated. Let it marinate for at least 4 hours (overnight is even better).
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Step 3: Roast the Chicken
Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top—this keeps the chicken from getting soggy underneath.
Arrange the marinated chicken thighs on the rack and roast for 20-25 minutes. You’ll know it’s done when the edges get a little crispy and the juices run clear.
Let it rest for a few minutes before slicing into bite-sized pieces.
Step 4: Assemble the Pizza
Here’s where it all comes together:
- Lay the naan breads on a baking sheet.
- Spread a generous spoonful of chutney over each one.
- Sprinkle mozzarella cheese evenly.
- Scatter the sliced chicken and artichoke hearts on top.
Step 5: Bake the Pizza
Bake the pizzas in a 400°F oven for 10 minutes—just enough time for the cheese to melt and bubble up in all the best ways.
Step 6: Serve It Up
Finish with a sprinkle of chopped cilantro. Slice, serve, and watch it disappear.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze the cooked chicken and chutney separately for up to 2 months.
- Reheat: Warm leftovers in a 350°F oven for about 5-7 minutes to keep the naan crisp.
Variations and Substitutions:
This recipe is super flexible—here are some ideas to make it your own:
- Protein Swap: Paneer, tofu, or even shrimp work great instead of chicken.
- Cheese Options: Try feta or Monterey Jack for a twist.
- Add Veggies: Bell peppers, red onions, or sliced mushrooms would be amazing.
- Extra Heat: Add sliced red chilies on top before baking.
What to Serve with Tandoori Chicken Pizza?
It’s already a flavor bomb, but if you’re going all out:
- Cucumber Raita: Cool and creamy, perfect for balancing the spice.
- Simple Green Salad: A lemony vinaigrette pairs perfectly.
- Roasted Veggies: Think cauliflower, carrots, or sweet potatoes.
Frequently Asked Questions:
Can I grill the chicken instead of roasting?
Absolutely! Grilling adds even more smoky goodness—just watch it closely since yogurt marinades can char fast.
Can I prep this pizza in advance?
Yes! Cook the chicken and chutney a day ahead. Then just assemble and bake when ready.
How spicy is this?
It’s got a nice kick, but it’s not overwhelming. If you’re spice-sensitive, just reduce the cayenne.
Seriously, you need to try this Tandoori Chicken Pizza. It’s bold, cheesy, and just a little unexpected—the kind of meal that gets people talking. If you make it, let me know how it turns out! Did you add your own twist? Drop a comment—I’d love to hear all about it!
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tandoori Chicken Pizza
Ingredients
For the Cilantro-Mint Chutney:
- 1 cup fresh cilantro leaves lightly packed
- ½ cup fresh mint leaves lightly packed
- 1 jalapeño seeds removed and minced
- ⅓ cup yellow onion finely diced
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon ground cumin
- 1 tablespoon lemon juice
- 1 garlic clove minced
- ¼ cup Greek yogurt
For the Tandoori Chicken Marinade:
- 1 cup Greek yogurt
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground allspice
- ¼ teaspoon garam masala
- 1 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated ginger
- ½ tablespoon garlic minced
- 1 tablespoon Thai red curry paste
- 9 boneless skinless chicken thighs
For Assembling the Pizza:
- 4 large naan breads
- 2 cups shredded mozzarella cheese
- 1 14 oz can artichoke hearts, quartered
- ½ cup fresh cilantro chopped
Instructions
Prepare the Cilantro-Mint Chutney
- In a blender or food processor, combine the cilantro, mint, jalapeño, onion, salt, sugar, cumin, lemon juice, garlic, and Greek yogurt. Blend until smooth and creamy. If the consistency is too thick, add a tablespoon of water to thin it slightly. Transfer to an airtight container and refrigerate until ready to use.
Prepare the Tandoori Chicken Marinade
- In a medium mixing bowl, whisk together the Greek yogurt, smoked paprika, salt, black pepper, cumin, allspice, garam masala, cayenne pepper, lemon juice, cinnamon, ginger, garlic, and Thai red curry paste until thoroughly combined.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for a minimum of 4 hours or ideally overnight for enhanced flavor.
Cook the Tandoori Chicken
- Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken thighs on the rack, ensuring they do not overlap for even cooking.
- Roast the chicken for 20-25 minutes or until fully cooked, with the internal temperature reaching 165°F (74°C). Allow the chicken to rest for a few minutes, then slice into bite-sized pieces.
Assemble the Pizzas
- Preheat the oven again to 400°F (200°C).
- Place the naan breads on a baking sheet.
- Spread a generous layer of the cilantro-mint chutney over each naan.
- Sprinkle a portion of the shredded mozzarella cheese evenly across each pizza.
- Distribute the sliced tandoori chicken and artichoke hearts evenly on top.
Bake the Pizzas
- Transfer the pizzas to the preheated oven and bake for 10 minutes, or until the cheese has melted completely and is bubbly with slight browning on the edges.
Garnish and Serve
- Remove the pizzas from the oven and garnish with freshly chopped cilantro. Slice into portions and serve immediately while the cheese is still warm and gooey.
Notes
- Naan: Use a certified gluten-free naan or flatbread alternative.
- Chicken Marinade: All ingredients listed are naturally gluten-free, but double-check the Thai red curry paste for any hidden gluten sources.
- Cheese: Verify that the mozzarella is gluten-free, as some pre-shredded varieties may contain anti-caking agents with gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
