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Tandoori Chicken Naan Pizza

Tandoori Chicken Naan Pizza

Spiced tandoori chicken, melty mozzarella, and crisp veggies bake on toasted naan for a bold, weeknight-ready pizza. It’s quick, vibrant, and irresistibly flavorful.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

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

Variation: Swap paneer for chicken for a vegetarian version, or grill the naan for extra smoky flavor. Leftovers keep 2 days in the fridge; reheat at 375°F until crisp.
This recipe is an original creation inspired by classic Tandoori Chicken Naan Pizza flavors. All ingredient ratios and instructions are independently developed.