Tandoori Chicken Naan Pizza: A Flavorful Twist on Tradition Recipe
Tandoori Chicken Naan Pizza is a vibrant fusion dish that combines the smoky, spiced flavors of traditional tandoori chicken with the comforting ease of naan bread pizza. Marinated in a fragrant blend of yogurt and Indian spices, the grilled chicken is paired with a zesty tomato sauce, fresh mango, red onions, and melted mozzarella, finished with fresh mint and cilantro for a refreshing touch. This recipe delivers a delicious twist on conventional pizza with bold, exotic flavors perfect for a flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 naan pizzas 1x
- Category: Pizza
- Method: Grilling
- Cuisine: Indian Fusion
Ingredients
Scale
Marinade
- 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)
Pizza Toppings
- 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)
Assembly Ingredients
- 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)
Instructions
- Prepare the Marinade: In a mixing bowl, combine the yogurt, fresh ginger, garlic, lemon juice, hot paprika, cumin, garam masala, and cayenne pepper. Stir until the mixture is smooth and evenly blended to form the marinade.
- Marinate the Chicken: Coat the boneless skinless chicken thighs thoroughly with half of the prepared marinade. Cover and let them sit for at least 30 minutes to absorb the flavors.
- Make the Pizza Sauce: Mix the remaining marinade with tomato paste to create a zesty, flavorful pizza sauce that will pair perfectly with the naan base.
- Grill the Chicken: Heat a grill to medium-high. Cook the marinated chicken thighs for about 6-7 minutes on each side, until they are lightly charred on the outside and cooked through inside. Remove and slice as needed.
- Assemble the Pizzas: Spread a generous layer of the prepared sauce on each piece of naan bread. Top each with grilled chicken slices, scattered pieces of mango, thinly sliced red onion, and shredded mozzarella cheese.
- Cook the Pizzas: Place the assembled naan pizzas onto the grill or a hot skillet. Cook for 5-7 minutes until the mozzarella has melted and the edges of the naan are crispy and slightly charred.
- Garnish and Serve: Remove the pizzas from heat and sprinkle fresh mint and cilantro on top for a vibrant burst of aroma and flavor. Serve immediately while warm and fresh.
Notes
- Use Greek yogurt for a thicker marinade consistency that clings well to the chicken.
- Soaking red onion slices in cold water reduces sharpness and adds a mild sweetness.
- Adjust cayenne pepper quantity based on your spice preference, or omit for a milder flavor.
- Chicken breasts may be substituted for a leaner option, but may cook faster.
- Fresh herbs such as mint and cilantro add brightness and should be added just before serving to maintain freshness.
- If a grill is unavailable, use a stovetop skillet or broiler to cook the chicken and melt the cheese.
- For a fruit variation, try peaches or pineapple instead of mango.
Keywords: Tandoori Chicken Pizza, Naan Pizza, Indian Fusion Pizza, Grilled Chicken Pizza, Spiced Chicken Pizza
