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Tandoori Chicken Pizza with a Cilantro-Mint Chutney

This tandoori chicken pizza is made with marinated tandoori chicken, cheese, and a homemade cilantro-mint chutney served on a large piece of fluffy naan bread.
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Course: Main Course
Cuisine: Italian
Cook Time: 35 minutes
Total Time: 35 minutes
Servings: 4 pizzas

Ingredients
  

For the Cilantro-Mint Chutney:

  • 1 cup lightly packed fresh cilantro
  • ½ cup light packed fresh mint leaves
  • 1 jalapeno pepper, minced, seeds and veins removed
  • cup yellow onion, diced
  • 1 tsp salt
  • ½ tsp sugar
  • ¼ tsp cumin
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • ¼ cup Greek yogurt

For the Tandoori Chicken Marinade:

  • 1 cups Greek yogurt
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ¼ tsp pepper
  • 1 tsp cumin
  • ½ tsp allspice
  • ¼ tsp garam masala
  • 1 tsp cayenne pepper
  • 1 tbsp lemon juice
  • ½ tsp cinnamon
  • ½ tsp ginger, grated
  • ½ tbsp garlic, minced
  • 1 tbsp Thai red curry paste
  • 9 boneless, skinless chicken thighs

Other:

  • 4 large pieces of naan (store-bought or homemade)
  • 2 cups shredded mozzarella
  • 1 (14oz.) can artichoke hearts, quartered
  • ½ cup cilantro, coarsely chopped

Instructions

Mint-Cilantro Chutney:

  • Combine all of the ingredients in a blender and blend until smooth, about 1 to 2 minutes. Pour into an airtight container and refrigerate until ready for use, up to 2 days.

Tandoori Chicken Marinade:

  • In a medium-sized bowl, combine the Greek yogurt, smoked paprika, salt, pepper, cumin, allspice, garam masala, cayenne pepper, lemon juice, cinnamon, ginger, garlic, and Thai red curry paste. Whisk until well combined.
  • Add the chicken thighs to two zip-top bags. Pour half of the marinade into each bag, seal the tops, then shake the bags until the chicken thighs are well-coated in marinade. Refrigerate for 24 hours, shaking the bags occasionally to redistribute the marinade.
  • When ready to cook, preheat the oven to 400 degrees.
  • Line a baking sheet with aluminum foil and place a roasting rack on top. Place the chicken thighs onto the rack, making sure the chicken pieces don't touch. Brush any remaining marinade over the chicken.
  • Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest for a few minutes before assembling the pizza.

Assembling the pizza:

  • Slice the chicken into bite-size pieces. Set aside.
  • Top each piece of naan with a few tablespoons of the cilantro-mint chutney, and the desired amounts of shredded mozzarella, artichoke hearts, and tandoori chicken.
  • Bake in the preheated oven for about 10 minutes, or until the cheese is bubbly. Remove the pizzas from the oven and garnish with cilantro. Slice and enjoy!
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