Tandoori Chicken Pizza – Ultimate 7 Explosive Flavors
Table of Contents
Tandoori Chicken Pizza
Get ready to transform your pizza night into an extraordinary culinary adventure! Our Ultimate Tandoori Chicken Pizza combines the beloved comfort of pizza with the bold, aromatic spices of Indian cuisine. Each bite delivers an explosion of 7 distinct flavors that dance on your palate – from the smoky tandoori chicken to the cooling raita drizzle. Perfect for adventurous home cooks and fans of fusion cuisine, this DailyMeatRecipe creation brings restaurant-quality excitement to your kitchen with surprisingly simple steps. Say goodbye to ordinary pizza and prepare your taste buds for a flavor revolution!
The 7 Explosive Flavors You’ll Experience
- Smoky Tandoori Chicken – Charred edges with deep marinade penetration
- Tangy Cilantro Chutney – Bright, herbaceous base instead of traditional tomato sauce
- Cooling Yogurt Drizzle – Balances heat with creamy richness
- Sweet Caramelized Onions – Adds natural sweetness and depth
- Spicy Green Chilies – Delivers controlled heat in every other bite
- Aromatic Spice Blend – Complex spice notes from garam masala and cumin
- Cheese Fusion – The perfect marriage of mozzarella and paneer cheeses
Ingredients of Tandoori Chicken Pizza
| Ingredient | Quantity |
|---|---|
| For the Pizza Dough: | |
| All-purpose flour | 2½ cups |
| Active dry yeast | 2¼ teaspoons (1 packet) |
| Warm water | 1 cup |
| Olive oil | 2 tablespoons |
| Sugar | 1 teaspoon |
| Salt | 1 teaspoon |
| For the Tandoori Chicken: | |
| Boneless chicken thighs | 1 pound (450g) |
| Plain yogurt | ½ cup |
| Lemon juice | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Tandoori masala | 2 tablespoons |
| Garam masala | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1 teaspoon |
| For the Cilantro Chutney: | |
| Fresh cilantro (stems and leaves) | 2 cups |
| Mint leaves | ½ cup |
| Green chilies | 1-2, depending on heat preference |
| Ginger | 1-inch piece |
| Lemon juice | 2 tablespoons |
| Cumin powder | ½ teaspoon |
| Salt | To taste |
| Water | 2-3 tablespoons as needed |
| For the Toppings: | |
| Red onion, thinly sliced | 1 medium |
| Bell pepper, thinly sliced | 1 small |
| Green chilies, thinly sliced | 2 small |
| Mozzarella cheese, shredded | 1½ cups |
| Paneer cheese, crumbled | ½ cup |
| For the Yogurt Drizzle: | |
| Greek yogurt | ¼ cup |
| Milk | 1-2 tablespoons |
| Salt | Pinch |
| For Garnish: | |
| Fresh cilantro, chopped | ¼ cup |
| Fresh mint leaves | 2 tablespoons |
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 |
| Protein | 35g |
| Carbs | 52g |
| Fat | 19g |
| Saturated Fat | 8g |
| Cholesterol | 85mg |
| Sodium | 890mg |
| Fiber | 3g |
| Sugar | 5g |
| Calcium | 25% DV |
| Iron | 20% DV |
| Potassium | 12% DV |
| Vitamin A | 15% DV |
| Vitamin C | 35% DV |
Nutrition values are approximate and based on 6 servings (1 slice per serving).
Step-by-Step Preparation Instructions of Tandoori Chicken Pizza
- Prepare the dough: Dissolve yeast and sugar in warm water and let it sit until foamy (about 5-10 minutes). In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, mixing until a dough forms. Knead for 5-7 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Marinate the chicken: In a bowl, combine all tandoori chicken ingredients and mix well. Ensure chicken is fully coated. Cover and refrigerate for at least 30 minutes (longer for deeper flavor).
- Cook the chicken: Preheat oven to 425°F (220°C). Place marinated chicken on a baking sheet and cook for 15-20 minutes until fully cooked. Let cool slightly, then slice into thin strips.
- Make the cilantro chutney: Blend all chutney ingredients in a food processor until smooth. Add water as needed to reach desired consistency.
- Caramelize the onions: In a skillet over medium heat, cook sliced onions with a pinch of salt until golden brown and sweet, about 15-20 minutes. Set aside.
- Assemble the pizza: Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Roll out the dough to a 14-inch circle. Spread cilantro chutney as the base sauce, leaving a ½-inch border for the crust.
- Add toppings: Layer on mozzarella cheese, tandoori chicken strips, caramelized onions, bell peppers, green chilies, and crumbled paneer.
- Bake the pizza: Carefully transfer pizza to the preheated stone or baking sheet. Bake for 12-15 minutes until crust is golden and cheese is bubbly.
- Finish with yogurt drizzle: Mix yogurt drizzle ingredients until smooth. After removing pizza from oven, drizzle over the top in a zigzag pattern.
- Garnish and serve: Sprinkle with fresh cilantro and mint leaves. Slice and serve immediately while hot.
Helpful Tips for Tandoori Chicken Pizza
Cooking Time
- Prep time: 30 minutes (plus marinating time)
- Dough rising: 1 hour
- Cook time: 15 minutes
- Total time: 1 hour 45 minutes
- Serves: 4-6
Temperature Notes
- Pizza stone or baking sheet should be preheated to 475°F (245°C)
- Ensure chicken reaches an internal temperature of 165°F (74°C) before using as topping
Serving Suggestions
- Serve with additional yogurt raita on the side for dipping the crust
- Pair with a light cucumber salad dressed with lemon juice and black pepper
- For a complete Indian-inspired meal, serve with a side of simple dal
- Mango lassi makes an excellent beverage pairing to balance the spices
Ingredient Substitutions
- No tandoori masala? Use 1 tablespoon each of paprika and garam masala
- Store-bought naan or flatbread can substitute for pizza dough in a pinch
- Pre-cooked rotisserie chicken can be used—just toss with tandoori spices and a splash of oil
- No paneer? Use feta cheese or skip it entirely
- For a vegetarian version, replace chicken with roasted cauliflower or paneer cubes
FAQs for Tandoori Chicken Pizza
Can I prepare components ahead of time?
Absolutely! The dough can be made a day ahead and refrigerated (bring to room temperature before using). The tandoori chicken and cilantro chutney can be prepared up to 2 days in advance and stored in the refrigerator. The caramelized onions also keep well for several days refrigerated.
How can I make this pizza less spicy?
Reduce or eliminate the green chilies, and reduce the amount of tandoori masala to 1 tablespoon. Adding extra yogurt drizzle also helps balance the heat. For children, consider dividing the dough and making a milder version with fewer spices.
Can I grill this pizza instead of baking it?
Yes! This pizza works beautifully on the grill. Heat your grill to medium-high, oil the grates, and place the rolled dough directly on the grill for 2-3 minutes until grill marks appear. Flip, quickly add toppings, close the lid and cook for another 3-5 minutes until cheese melts.
How do I store and reheat leftovers?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a 350°F (175°C) oven for 5-10 minutes. Avoid microwave reheating if possible, as it can make the crust soggy.
Can I freeze this pizza?
Yes! You can freeze the assembled, unbaked pizza for up to 1 month. Place on a baking sheet until frozen solid, then wrap tightly. Bake from frozen, adding 3-5 minutes to the cooking time. Alternatively, freeze leftover baked slices and reheat from frozen in a 375°F (190°C) oven.
How to Make Tandoori Chicken Pizza Even Better
For an extra layer of authentic flavor, try brushing the crust edge with melted butter mixed with a pinch of garlic powder and garam masala before baking. At DailyMeatRecipe, we’ve found this simple step transforms an ordinary crust into an aromatic garlic naan-inspired experience that perfectly complements the Indian flavors!
Give this Ultimate Tandoori Chicken Pizza a try and let us know what you think in the comments section! Share your own fusion pizza creations and how you personalized this recipe for your family’s taste preferences.
