Description
Spicy tandoori chicken pizza blends Indian and Italian cuisines in one mouthwatering dish. Fresh cilantro-mint chutney adds zesty complexity that elevates this creative culinary fusion you’ll savor with each delicious bite.
Ingredients
Scale
- 9 chicken thighs (boneless, skinless)
- 1 cups Greek yogurt (for marinade)
- 4 naan (large pieces, store-bought or homemade)
- 2 cups mozzarella (shredded)
- 1 14 oz. can artichoke hearts (quartered)
- 1/2 cup cilantro (coarsely chopped)
- 1 tbsp Thai red curry paste
- 1 tsp smoked paprika
- 1 tsp salt (for marinade)
- 1 tsp cumin (for marinade)
- 1 tsp cayenne pepper
- 1/2 tsp allspice
- 1/2 tsp ginger (grated)
- 1/2 tsp cinnamon
- 1/2 tbsp garlic (minced)
- 1/4 tsp garam masala
- 1/4 tsp pepper
- 1 tbsp lemon juice (for marinade)
- 1 cup fresh cilantro (lightly packed)
- 1/2 cup fresh mint leaves (light packed)
- 1/4 cup Greek yogurt (for chutney)
- 1/3 cup yellow onion (diced)
- 1 jalapeno pepper (minced, seeds and veins removed)
- 1 tsp salt (for chutney)
- 1/2 tsp sugar
- 1/4 tsp cumin (for chutney)
- 1 tbsp lemon juice (for chutney)
- 1 garlic clove (mince
Instructions
- Craft the cilantro-mint chutney by blending all ingredients until achieving a silky smooth consistency in approximately 1-2 minutes. Transfer to a sealed container and refrigerate for up to 48 hours.
- Create a robust marinade by whisking together yogurt, aromatic spices, lemon juice, and herbs until thoroughly integrated.
- Distribute the marinade evenly among zip-top bags, submerging chicken thighs completely. Massage bags periodically to ensure comprehensive coating and allow flavors to penetrate for 24 hours in refrigeration.
- Preheat oven to 400°F with a roasting rack positioned over an aluminum foil-lined baking sheet.
- Arrange marinated chicken thighs on the rack, ensuring minimal contact between pieces. Generously brush remaining marinade across the surface.
- Roast chicken for 20-25 minutes until internal temperature reaches safe consumption point and juices appear transparent. Rest meat briefly before slicing.
- Carve chicken into bite-sized morsels, preparing for pizza assembly.
- Spread generous layers of cilantro-mint chutney across naan, followed by mozzarella, artichoke hearts, and tandoori chicken pieces.
- Bake pizzas for approximately 10 minutes until cheese becomes gloriously melted and bubbling. Garnish with fresh cilantro, slice, and serve immediately.
Notes
- Marinate chicken overnight for maximum flavor infusion and tender meat texture.
- Use high-quality Greek yogurt to create a rich, creamy marinade that helps tenderize the chicken.
- Adjust spice levels by modifying cayenne and curry paste quantities to suit personal heat preferences.
- Consider gluten-free options by substituting naan with cauliflower crust or gluten-free pizza base for dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 515 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg