Description
Tandoori Chicken Naan Pizza offers a bold and flavorful twist on traditional pizza night, combining spiced tandoori-marinated chicken with soft naan bread, topped with mozzarella, mango, and fresh herbs for a vibrant fusion dish that’s quick and easy to prepare.
Ingredients
Scale
Marinade
- 1 cup Plain Yogurt (Greek yogurt can be used for a thicker texture)
- 1 tablespoon Fresh Ginger, grated
- 3 cloves Garlic, freshly minced
- 2 tablespoons Lemon Juice (lime juice as substitute)
- 1 teaspoon Hot Paprika (or cayenne pepper for extra spice)
- 1 teaspoon Cumin (freshly ground preferred)
- 1 teaspoon Garam Masala (curry powder as substitute)
- 1/2 teaspoon Cayenne Pepper (optional for heat)
Main Ingredients
- 1 pound Boneless Skinless Chicken Thighs (can substitute breast meat)
- 4 pieces Naan Bread (whole wheat naan for healthier option)
- 1 cup Mozzarella Cheese (dairy-free cheese for vegan option)
- 1 medium Red Onion, thinly sliced
- 1 cup Mango (can substitute with pineapple or omit)
Garnishes
- 1/4 cup Fresh Mint, chopped
- 1/4 cup Fresh Cilantro, chopped
Instructions
- Prepare the Tandoori Marinade: In a mixing bowl, combine the plain yogurt, freshly grated ginger, minced garlic, lemon juice, hot paprika, cumin, garam masala, and cayenne pepper. Stir well until all the spices are fully incorporated into the yogurt base to create a rich marinade.
- Marinate the Chicken: Cut the boneless skinless chicken thighs into bite-sized pieces. Add the chicken to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Preheat the Oven: Set the oven to 425°F (220°C) and allow it to fully heat. This high temperature will help crisp the naan and cook the chicken without drying it out.
- Assemble the Pizza: Place each naan bread on a baking sheet. Distribute the marinated chicken pieces evenly across the naan, followed by thin slices of red onion, mango chunks, and a generous sprinkling of mozzarella cheese.
- Bake: Place the assembled naan pizzas in the oven and bake for 15-20 minutes until the chicken is cooked through, the cheese is melted and bubbly, and the edges of the naan are golden and crisp.
- Garnish and Serve: Once slightly cooled, garnish the pizzas with fresh mint and cilantro. Slice into 4 pieces per naan and serve immediately for a flavorful, spicy, and refreshing meal.
Notes
- For a thicker and creamier marinade, substitute plain yogurt with Greek yogurt.
- Use fresh ginger and garlic for the best aromatic results.
- If you prefer less heat, omit the cayenne pepper or reduce the amount.
- Substitute mango with pineapple for a tropical variation or omit fruit entirely.
- Whole wheat naan adds a healthier twist, but regular naan works perfectly as well.
- Dairy-free cheese options make this recipe vegan-friendly if chicken is substituted with vegan protein.
- Marinating the chicken overnight deepens the flavors and tenderizes the meat even more.
