Tandoori Chicken Naan Pizza
I make this Tandoori Chicken Naan Pizza on nights when I want something wildly delicious but not soul-crushing to assemble. It’s basically tandoori-spiced chicken, tangy yogurt sauce, melty cheese, and crisp naan coming together like a messy, glorious love letter to weeknight dinners. It’s special because it tastes fancy but takes almost no time, and the spice-sour combo with the charred edges? Chefs kiss.
My husband will walk through the door, sniff the apartment like a bloodhound, and ask if I’m trying to make the neighbors jealous. The kids call it “pizza with a kick” and insist on extra cilantro. This recipe sneaked into our rotation because one late night I had leftover roasted chicken, a jar of yogurt, and naan — and wouldn’t you know, it turned into the thing everyone argues over at the table. Now it’s my go-to when I want to impress with minimal effort.
Why You’ll Love This Tandoori Chicken Naan Pizza
– Because Tandoori Chicken Naan Pizza gives you all the red-sauce-and-cheese comfort with bright, tangy, spicy flavor and zero dough proving.
– It’s fast enough for weeknights, impressive enough for guests, and flexible if your fridge is a chaotic sad place.
– Leftovers reheat beautifully, and cold slices make a mean breakfast (no judgment).
Kitchen Talk
Okay, confession: the first time I tried this I nuked the naan for texture and ended up with sad, gummy bread. Don’t do that. Also, I once swapped regular yogurt for a jarred tzatziki because I’m adventurous (and lazy) — it was weird but not terrible. The real MVP is giving the chicken a quick broil so the edges char and the yogurt sauce gets bright under the heat. Oh, and don’t pile the cheese so high that the naan can’t crisp up — learned that the hard way.
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Shopping Tips
– Protein: Use cooked chicken thighs or rotisserie chicken for the juiciest results; thighs stay moister than breast.
– Spices: Buy a small jar of tandoori masala or garam masala; check the label for freshness and no weird fillers.
– Dairy: Plain Greek yogurt is your friend for the sauce — full-fat gives better flavor and texture.
– Grains/Pasta: Look for plain naan (not garlic or stuffed) so your toppings can shine and the bread crisps evenly.
– Fresh Herbs: Cilantro is the classic finish — choose bright, not wilted bunches and rinse just before using.
– Fats & Oils: Use a neutral oil or ghee for brushing the naan; it helps them crisp and adds flavor without burning.
Prep Ahead Ideas
– Marinate the chicken in yogurt and spices the night before so it soaks up more flavor; keep it in an airtight container in the fridge.
– Mix the tangy yogurt sauce and chop onions/cilantro ahead of time in lidded containers so assembly is 5 minutes.
– Store cooked, shredded chicken in a shallow container for faster cooling and easy reheating; label it and use within 3 days.
– In the morning toss the naan in its bag, pull out the chicken and sauce, and call it a win for an easy dinner switch.
Time-Saving Tricks
– Use rotisserie chicken or leftover roasted chicken to skip cooking protein entirely.
– Broil everything on a sheet pan so the cheese melts and the edges char at once—no juggling pans.
– Pre-mix the spice-yogurt blend in a jar for quick shaking and slathering.
– Don’t rinse the pan between batches; wipe and reuse if you’re making a second pizza to save time.
Common Mistakes
– Over-saucing the naan: I did this once and the center turned soggy — patience, thin layers.
– Burning the edges: broilers are hot and sneaky; watch closely and pull when the cheese is bubbly and edges are browned.
– Using wet, uncooked chicken: it makes everything gummy — use cooked or well-rested marinated pieces.
– Skimping on acid: a squeeze of lemon or extra yogurt lifts the whole dish, don’t skip it.
What to Serve It With
– A crisp cucumber-tomato salad with lemon and a little mint for cooling contrast.
– Simple raita or plain yogurt with cucumber and a pinch of cumin to tame the heat.
– A big, peppery arugula salad tossed with lemon vinaigrette.
– Warm naan or garlic naan if you want extra bread (because yes, why not).
Tips & Mistakes
– Use medium-high heat under the broiler and stay nearby — things change in seconds.
– Salt the chicken a bit before marinating; it helps season through.
– If your sauce is thin, strain a little yogurt to thicken or chill it for 15 minutes.
– One time I forgot the cilantro and the pizza felt lonely — always finish with fresh herbs.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or oven at 375°F until crisp — the microwave turns it floppy, but fine for a quick snack. Cold slices are totally edible for breakfast; the flavors dull a bit but the tangy sauce wakes them up.
Variations and Substitutions
– No chicken? Use roasted cauliflower tossed in tandoori spice for a vegetarian version that still gets a good char.
– Swap cilantro for parsley if that’s all you have—different, but still bright.
– If you don’t have tandoori masala, mix smoked paprika, cumin, coriander, and a pinch of cayenne.
– Cheeses: try mozzarella for melt, or a mix with a little sharp cheddar for bite.
Frequently Asked Questions
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Tandoori Chicken Naan Pizza
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast, cut into small pieces
- 0.5 cup plain whole-milk yogurt for marinade
- 1.5 tbsp fresh lemon juice
- 1.5 tsp minced garlic
- 1 tsp grated fresh ginger
- 1.5 tbsp tandoori spice blend for marinade
- 1 tsp ground cumin
- 1 tsp paprika or Kashmiri chili powder
- 0.5 tsp ground turmeric
- 1 tsp kosher salt for marinade
- 1 tbsp neutral oil for cooking chicken
- 0.33 cup tomato sauce for pizza base
- 0.25 cup plain whole-milk yogurt for sauce
- 0.5 tsp tandoori spice blend for sauce
- 1 tsp honey to balance acidity
- 0.25 tsp kosher salt for sauce
- 12 oz naan flatbreads about 2 medium
- 1 tbsp ghee or olive oil for brushing naan
- 1.5 cup shredded mozzarella cheese
- 0.5 cup thinly sliced red onion
- 0.5 cup thinly sliced red bell pepper
- 1 tbsp thinly sliced jalapeño optional heat
- 0.25 cup chopped fresh cilantro for garnish
- 2 tbsp mint-cilantro chutney optional drizzle
Instructions
Preparation Steps
- Heat the oven to 450°F and line a sheet pan with parchment.
- Whisk yogurt, lemon juice, garlic, ginger, tandoori blend, cumin, paprika, turmeric, and salt in a bowl.
- Add chicken and coat well. Let it stand 10–15 minutes while you prep the toppings.
- Warm the oil in a skillet over medium-high heat. Sear marinated chicken until just cooked and lightly charred, 5–6 minutes.
- Stir together tomato sauce, yogurt, remaining tandoori spice, honey, and a pinch of salt to make the base sauce.
- Brush naan with ghee and pre-toast on the sheet pan until edges feel crisp, 3–4 minutes.
- Spread sauce over naan. Top with mozzarella, cooked chicken, red onion, bell pepper, and jalapeño.
- Bake until cheese is bubbling and naan is golden at the edges, 8–10 minutes.
- Finish with cilantro and, if using, chutney. Rest 2 minutes, slice, and serve hot.
Notes
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