This tandoori chicken pizza is chunks of tender, tandoori marinated chicken and a few other simple toppings on a homemade pizza crust. This east meets west pizza is bursting with flavour.
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Every time I make this tandoori chicken pizza, I’m reminded just how amazing it is. I know I love it but then I make it and fall in love all over again. It’s rich Indian flavours, meets Italian simplicity.
Tandoori Chicken Pizza (p, M, L, Xl)
This pizza crust is my favourite recipe. It’s simple to make just like the Italians intended and it’s the perfect base for so many toppings.
You may be surprised at just how good tandoori and pizza are together. The tandoori is rich, spicy and tangy while the base of mango chutney is sweet and oh so good.
It’s also loaded with onion, capsicum (bell pepper) and cheese – I use mozzarella for it’s mild flavour here – and it’s great with some mushrooms too.
Gourmet Tandoori Chicken Pizza
This is hearty comfort food but not as heavy as some pizzas since mozzarella is a lower fat cheese. You could also be super fancy and add paneer – a traditional Indian cheese.
Just in case you’re not sure, Tandoori is a classic Indian dish, usually of chicken marinated in a spicy yogurt sauce then cooked in a tandoor – a cylindrical clay oven used throughout the middle east, with a fire built right in it’s base.
The classic sauce is made up of things like ginger, tamarind, garlic, salt, ground cumin, ground coriander seeds, turmeric, paprika and garam masala.
Tandoori Chicken Naan Pizzas. These Grilled Pizzas Feature Juicy Tandoori Chicken, Mango, Mozzarella, Mint, Cilantro, And Yogurt. Premade Naan Make A Great Base For A Delicious Pizza Dinner With Indian Flair. |
I’m not a cold pizza nor a leftover pizza person so we try to make enough just to do one dinner but by all means, if you love leftover pizza, just store it in the fridge well wrapped in plastic wrap.
Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.“Just made it and mA it was awesome!!! I’m not a great cook (yet! Lol iA) but this turned out sooo good.”Saadiyah
Recipe: Tandoori Chicken Pizza
There aren’t many joys that can match up to taking a sizzling, bubbly pizza out of a blazing hot oven. I’ve taken this particular pizza out of my oven on many occasions, mostly for guests, because such pleasures (and the results of such efforts) must be shared.
Well first: there’sbread – the backbone of many a satisfying meal. Two: cheese. Need I say more? Three: the sauce. Fresh, bursting with flavor. It’s the last and essential element that elevates bread and cheese, giving pizza its well-deserved stature. Add tandoori chicken to all this, and it’s nothing short of magic, really.
Making pizza from scratch may seem daunting, but there are only a few steps to each component, and the result is more than worth it. That said, I’m all for shortcuts. And this recipe is good enough to withstand changes while still maintaining it’s spicy, savory, smoky goodness.
Tandoori Chicken Pizza Recipe By Shireen Anwar
So make it your own. You can use leftover bone-in chicken if you have some. Just shred it and add a bit of tandoori masala. Give it an extra broil at the end if you’d like. Throw in whatever herbs or spices you have on hand for the sauce. For toppings, I usually stick to the trio of red & green bell peppers and red onions. But jalapeños would be nice, maybe pineapple or whatever neglected veggie you find lurking in your fridge. You can also vary the cheese according to your taste. This article shows how to use various cheeses for different results if you’re like me and take your pizza reallyyy seriously.
Some variations you could try are using shredded Peri-Peri Chicken to make a Peri Peri version of this pizza or even replacing the chicken with some leftover keema!
Note: To bake them at the same time, place one rack on the very top and one on the lower rack. Put the two baking sheets on both the baking racks. Bake for 15 minutes, but switch the baking sheets halfway through baking so that both pizzas bake evenly. Broil separately on the top rack.
Tandoori Chicken Pizza On Turkish Bread
Calories: 359 kcal , Carbohydrates: 34 g , Protein: 18 g , Fat: 17 g , Saturated Fat: 5 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 9 g , Trans Fat: 1 g , Cholesterol: 41 mg , Sodium: 1142 mg , Potassium: 255 mg , Fiber: 2 g , Sugar: 3 g , Vitamin A: 403 IU , Vitamin C: 4 mg , Calcium: 166 mg , Iron: 1 mgMy Tandoori Chicken Pizza has a nice mix of sweet and savory Indian flavors that put a unique twist on classic pizza. I layer spiced chicken, sweet mango chutney, and colorful veggies on whole wheat pizza dough and finish it off with a cooling cilantro yogurt sauce.
I'm a big believer in the cook once, eat twice philosophy. That means that I like to make large batch recipes on days when I have extra time. Then I transform the leftovers into an entirely different meal on another day. It's a real timesaver in the kitchen and I also find it to be a fun challenge. My Tandoori Chicken Kabobs are a perfect example of this. Whenever I have some extra chicken, I love using the leftovers to make one of my favorite dishes- Tandoori Chicken Pizza.
I’m really excited to post this recipe because it’s definitely a crowd-pleaser. I love taking international flavors and incorporating them into classic American dishes. This dish has a nice mix of sweet and savory Indian flavors that add a unique twist to pizza.
Cpk Mango Tandoori Chicken Pizza
I like to make my own pizza dough when I have the time. But sometimes I take a shortcut and use a ball of pizza dough from from my local pizzeria or the grocery store. Most pizzerias will gladly sell you some of their dough but you can also use refrigerated or frozen pizza dough from the grocery store. To make the recipe more nutritious and incorporate some whole grains, I use whole-wheat pizza dough. Whole grains have high amounts of fiber, vitamins, minerals and antioxidants. It's recommended in the USDA Dietary Guidelines that at least half of the grains we consume should be whole grains.
Instead of tomato sauce, I spread sweet mango chutney on the pizza dough. Then I top it with pieces of spicy Tandoori chicken. To add color and texture, I also sprinkle on some mozzarella cheese and sliced yellow bell pepper and red onion. For a final burst of flavor, drizzle on a homemade cilantro yogurt sauce when the pizza comes out of the oven. The cooling, tangy yogurt sauce nicely balances out the sweetness of the mango chutney and spiciness of the chicken.
To achieve the perfect crust with a crispy exterior and doughy interior, you need a really hot oven. Restaurants use wood-burning ovens that reach extremely high temperatures, something home ovens are not designed to do. The best way to achieve restaurant quality pizza in your own kitchen is to invest in a pizza stone. A pizza stone is a heavy stone made of clay or ceramic that holds heat exceptionally well and evenly distributes it. This mimics the effects of a commercial pizza oven. Because it's made of porous material, it also serves to pull moisture from the surface of the dough producing a perfectly crispy crust. To get the maximal benefit from the pizza stone, place it on the lowest rack in a cold oven and preheat it for at least 30 minutes before using it.
Bbq Chicken Pizza
Another great tool for making perfect pizza at home is a pizza peel. A pizza peel is a wide, flat wooden paddle used to transfer the pizza in and out of the oven. Its front edge is tapered so that it can easily slip under the pizza. It is important to use a generous dusting of cornmeal (you can also use semolina or breadcrumbs) on the peel before transferring the dough onto it. The grains act as ball bearings that allow the pizza to slide easily on and off the peel. Without it, the pizza will stick to it and you won’t be able to easily transfer it into the oven.
If you haven’t used a peel before, you may want to try it out with smaller pizzas first since they are easier to maneuver. You can cut the dough for this recipe in half and make two separate pizzas. If you don’t have a pizza stone, you can always bake the pizza on a regular baking sheet but keep in mind that the crust won’t get as crispy.
My Tandoori
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