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Tandoori Chicken Pizza Recipe

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4.4 from 7 reviews

This Tandoori Chicken Pizza combines the vibrant, smoky flavors of tandoori-marinated chicken with a rich, spiced tomato sauce and gooey mozzarella cheese atop a crispy pizza crust. The chicken is marinated, baked, shredded, then layered over a homemade tandoori pizza sauce, offering a unique fusion twist perfect for adventurous pizza lovers.

Ingredients

Pizza Dough

  • ~20 oz pizza dough (see notes)

Cheese & Toppings

  • 2 cups mozzarella cheese
  • Red onion (for topping, sliced)
  • Green bell pepper (for topping, sliced)
  • Fresh cilantro or basil (for garnish)

Olive Oil

  • 1 tbsp olive oil (plus extra for skillet)

Tandoori Pizza Sauce

  • 1/2 small onion (diced)
  • 1 tbsp ginger garlic paste
  • 3 oz tomato paste
  • 15 oz whole peeled tomatoes (1 can)
  • 1/2 tbsp salt
  • 1/2 tsp black pepper
  • 1 tsp tandoori masala
  • 1 tsp dried oregano
  • 1 tsp sugar

Tandoori Chicken Marinade and Chicken

  • 1 lb chicken breast
  • 1 tbsp ginger garlic paste
  • 1/4 tsp salt
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 tbsp lemon juice
  • 1/2 cup plain yogurt
  • 5 tsp tandoori masala

Instructions

  1. Prepare the marinade and marinate chicken: In a bowl, whisk together ginger garlic paste, kasuri methi, lemon juice, olive oil, yogurt, and tandoori masala. Slice the chicken breasts into tenders and toss them in the marinade to coat completely. Cover and refrigerate for at least 1 hour. Meanwhile, preheat the oven to 400°F towards the end of marinating.
  2. Make tandoori pizza sauce: Heat olive oil in a large pot over medium heat. Add diced onion and ginger garlic paste; sauté until onion starts to brown and paste becomes aromatic.
  3. Add tomato ingredients and seasonings: Stir in tomato paste, whole peeled tomatoes (smash them with a wooden spoon), salt, black pepper, tandoori masala, oregano, and sugar.
  4. Simmer the sauce: Let the sauce cook for at least 30 minutes until thickened and flavorful. Adjust seasoning to taste. Use an immersion blender to blend smooth.
  5. Bake the marinated chicken: Remove chicken from fridge and place on foil-lined baking sheet. Bake at 400°F for 20-25 minutes until internal temp reaches 165°F and some charring appears.
  6. Shred the chicken: Using two forks, shred the baked chicken into small pieces ready for pizza topping.
  7. Prepare pizza dough and preheat oven: Let dough rest at room temperature for 30 minutes if store-bought. Preheat oven to 550°F or highest heat. Lightly oil a cast iron skillet or use cornmeal on a pizza peel or sheet pan to prevent sticking.
  8. Stretch dough and add sauce: Transfer dough to skillet or pan, stretching it out with fingertips to the edges. Ladle pizza sauce into center and spread evenly in circular motions to edges.
  9. Add toppings and bake: Sprinkle mozzarella cheese evenly, then top with shredded tandoori chicken and sliced onions and bell peppers. Bake in oven for 15 minutes until cheese melts and crust crisps.
  10. Serve the pizza: Remove skillet carefully with mitts and place on heat-safe surface. Garnish with cilantro or basil as desired. Cut into 6-8 slices using a pizza cutter and serve hot.

Notes

  • Allow store-bought pizza dough to rest at room temperature for easier stretching.
  • If you don’t have kasuri methi, dried fenugreek leaves or a small pinch of ground fenugreek can be substituted.
  • The pizza sauce can be made ahead and refrigerated for up to 3 days for convenience.
  • Use a thermometer to ensure chicken reaches 165°F for safety.
  • Adjust oven temperature based on your oven’s max setting; higher temperature yields crispier crust.

Find it online: https://yumntasty.com/tandoori-chicken-pizza-recipe/