Name: Tandoori Chicken Naan Pizza: A Flavorful Twist on Tradition Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian Fusion
Ingredients: 1 cup Plain Yogurt (substitute with Greek yogurt for thicker consistency); 3 cloves Garlic (fresh or minced); 1 inch Ginger (fresh); 2 tablespoons Lemon Juice (can substitute with lime juice); 1 teaspoon Hot Paprika (regular paprika for less spice); 1 teaspoon Cumin (ground coriander as alternative); 1 teaspoon Garam Masala (homemade or store-bought); 1/2 teaspoon Cayenne Pepper (adjust to taste or omit); 1 pound Boneless Skinless Chicken Thighs (chicken breasts as leaner option); 1 cup Mango (peach or pineapple as alternative); 1 cup Mozzarella Cheese (provolone or feta for variation); 4 pieces Naan Bread (store-bought or homemade); 1 medium Red Onion (sliced, soak in cold water to mellow); 1/4 cup Fresh Mint (adjust to preference); 1/4 cup Fresh Cilantro (adjust to preference)

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Introduction

This Tandoori Chicken Naan Pizza offers a delightful fusion of Indian spices and the comforting appeal of pizza. Featuring tender, marinated chicken atop soft naan bread, it’s a vibrant dish that’s perfect for an easy weeknight dinner or a flavorful gathering with friends.

The image shows small flatbreads on a wooden board, each topped with several layers. The base is a lightly browned, slightly puffy flatbread. On top of this, there are pieces of grilled chicken with a golden-brown, slightly charred texture, mixed with sliced green bell peppers and red onions. Fresh green cilantro leaves are scattered on top, adding a fresh touch. The final layer is a thick drizzle of creamy white sauce with small black specks of seasoning, which drips slightly over the edges. A white marbled surface is visible beneath the wooden board in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain yogurt (Greek yogurt can be used for a thicker consistency)
3 cloves garlic (fresh or minced)
1 inch fresh ginger
2 tablespoons lemon juice (lime juice can be substituted)
1 teaspoon hot paprika (regular paprika for less spice)
1 teaspoon cumin (ground coriander as an alternative)
1 teaspoon garam masala (homemade or store-bought)
1/2 teaspoon cayenne pepper (adjust to taste or omit for milder flavor)
1 pound boneless skinless chicken thighs (chicken breasts can be used)
1 cup mango (peach or pineapple can be substituted)
1 cup mozzarella cheese (provolone or feta can provide variation)
4 pieces naan bread (store-bought or homemade)
1 medium red onion (soak slices in cold water to mellow flavor)
1/4 cup fresh mint
1/4 cup fresh cilantro
Additional tomato paste (for sauce)

Instructions

Step 1: In a mixing bowl, combine yogurt, ginger, garlic, lemon juice, hot paprika, cumin, garam masala, and cayenne pepper until smooth to create the marinade.
Step 2: Coat the chicken thighs in half of the marinade, then let them sit for at least 30 minutes to absorb the flavors.
Step 3: Mix the remaining marinade with tomato paste to make a zesty pizza sauce.
Step 4: Grill the marinated chicken on medium-high heat for about 6-7 minutes per side, or until lightly charred and cooked through.
Step 5: Spread the sauce generously over each naan bread. Top with grilled chicken, scattered mango pieces, red onion slices, and mozzarella cheese.
Step 6: Place the assembled naan pizzas on the grill or in a skillet and cook until the cheese melts and edges are crispy, about 5-7 minutes.
Step 7: Garnish with fresh mint and cilantro right before serving for added freshness and color.

Tips & Variations

Soaking red onion slices in cold water for 10 minutes softens their sharpness without losing crunch.
Use chicken breast instead of thighs for a leaner option, but watch cooking time to keep the meat tender.
Swap mango with peaches or pineapple for a different fruity touch that pairs well with the spices.
For extra heat, add a sprinkle of fresh chili flakes before serving.
If you can’t grill, baking the chicken and pizza in a hot oven works well too.

Storage

Store leftover naan pizzas in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep the edges crisp. Avoid microwaving to prevent sogginess.

How to Serve

The image shows two small flatbreads placed on a wooden board over a white marbled texture. Each flatbread has a thick, golden-brown crust with some char marks. The first layer is melted white cheese covering the flatbread. On top, there are pieces of cooked chicken in a light brown color mixed with cooked vegetables like green bell peppers and onions, which add green and purple colors. Fresh green cilantro leaves are sprinkled on top. The dish is finished with drizzles of white creamy sauce with black pepper specks spread across the toppings. In the background, there is a white bowl with extra creamy sauce and a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade in advance?

Yes, the marinade can be made a day ahead and stored in the fridge. Marinate the chicken shortly before cooking for the best flavor and texture.

What can I use instead of naan bread?

If naan isn’t available, pita bread or flatbreads are good substitutes that will hold toppings well and crisp nicely when cooked.