Tandoori Chicken Pizza
Tandoori Chicken Pizza combines marinated chicken thighs, mozzarella cheese, artichoke hearts, and a vibrant cilantro-mint chutney on fluffy naan bread. It's a bold, flavorful twist on classic pizza, perfect for weeknight dinners or gatherings.
4 Servings
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
To make this Tandoori Chicken Pizza gluten-free:
- 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.