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
Featured Comments
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“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
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