Chicken Tandoori Pizza Recipes
CHICKEN TANDOORI PIZZAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Line 2 baking sheets with foil. Combine 1/4 cup yogurt with the tandoori paste in a medium bowl. Add the chicken, season with salt and pepper and toss well. Set aside for 10 minutes. Toss the grated cucumber with 1/4 teaspoon salt in a colander; set aside to drain.
- Butter the naan on one side and sprinkle with the garam masala. Place on one of the baking sheets and broil until lightly toasted, about 2 minutes. Arrange the chicken on the other baking sheet and broil until cooked through and starting to brown, about 8 minutes. Transfer to a cutting board and let cool, then chop.
- While the chicken cooks, squeeze the cucumber with your hands to remove the excess moisture. Mix the cucumber with the herbs, lemon juice, remaining 3/4 cup yogurt and 1 tablespoon water; season with salt and pepper.
- Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.
Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 10 grams, Cholesterol 107 milligrams, Sodium 1034 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO
My family and I are big picnickers, and I'm always looking for new dishes to try in the great outdoors. The amazing flavors at our favorite Indian restaurant inspired these mini pizzas. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For sauce, mix 1/2 cup yogurt and cilantro. In a large bowl, mix spices and remaining yogurt; stir in chicken to coat., Place chicken on an oiled grill rack over medium heat; grill, covered, until no longer pink, 2-3 minutes per side. Grill pita breads until warmed, about 1 minute per side., Spread pitas with sauce. Top with chicken, cheese, tomato and parsley.
Nutrition Facts : Calories 380 calories, Fat 12g fat (6g saturated fat), Cholesterol 72mg cholesterol, Sodium 598mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 5g fiber), Protein 29g protein. Diabetic Exchanges
TANDOORI CHICKEN PIZZA
From the California Pizza Kitchen Cookbook. This is a very interesting, non-traditional pizza. I made it very spicy by using more jalapeno than called for. Next time, I may briefly saute the zucchini before putting it on the pizza. The chutney is optional, but it is a nice addition.
Provided by pattikay in L.A.
Categories Chicken
Time 1h
Yield 1 pizza
Number Of Ingredients 24
Steps:
- Tomato yogurt curry:.
- heat garlic in olive oil over medium heat till translucent, 1-2 minutes.
- add next 7 ingredients (through yogurt).
- reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes.
- turn off burner and quickly blend in cilantro and butter; set aside.
- Tandoori chicken:.
- combine first 5 ingredients (through yogurt).
- coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red).
- pour the butter over the marinating chicken breasts and stir to coat well.
- prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade).
- remove from the grill and chill.
- slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator.
- To make pizza:.
- preheat oven to 425.
- prepare pizza dough.
- use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza dough within the rim.
- place slices of yellow squash and zucchini over the sauce; do not overlap.
- cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer).
- transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes.
- carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top.
- Slice and serve with mango chutney.
Nutrition Facts : Calories 1390.2, Fat 96.2, SaturatedFat 47.2, Cholesterol 393.1, Sodium 1825.8, Carbohydrate 25.1, Fiber 3.5, Sugar 14.1, Protein 105.7
TANDOORI CHICKEN PIZZA
With hummus, a fragrant blend of spices and topped with mellow sour cream, this is the kind of pizza your favorite Indian restaurant might serve.
Provided by My Food and Family
Categories Home
Time 1h8m
Yield Makes 2 servings.
Number Of Ingredients 12
Steps:
- Heat oven to 400ºF.
- Mix first 5 ingredients; pour over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 30 min. to marinate.
- Remove chicken from marinade; discard marinade. Cook chicken in covered nonstick skillet on medium-high heat 4 min.; turn. Cook, uncovered, 5 to 6 min. or until done (165ºF). Remove from skillet; cool 5 min. Cut into thin slices.
- Place breads on baking sheet; spread with hummus. Top with chicken, peppers and cheese. Bake 5 to 8 min. or until toppings are heated through and cheese is melted. Top with cilantro and sour cream.
Nutrition Facts : Calories 600, Fat 24 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 1460 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 38 g
CHICKEN TANDOORI PIZZA
From Recipe+ Mini Munchies feature. I love doing mini pizza as it is one way I can get vegies into my vegie hating DM and also a good way to use up bits and pieces. Personally I prefer to cook my pizzas on a rack so the air can circulate all around them and I find I get a crispier result. NOTE - HAVE NOT allowed for 1 hour marination time in the times.
Provided by ImPat
Categories Lunch/Snacks
Time 35m
Yield 4 mini pizzas, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 220c(200C fan forced).
- Grease 2 baking trays.
- Combine chicken, tandoori paste, juice and half the yogurt in a medium bowl and cover with plastic food wrap and chill for 1 hour to marinate.
- Heat oil in a large frying pan over moderate heat and cook chicken for 2 to 3 minutes each side or until cooked and then remove from pan and cool slightly and slice thickly.
- Place naan bread on prepared trays and spread with chutney and then top with chicken, capsicum, raisins, almonds and cheese and bake for 10 to 12 minutes or until bases are crisp.
- Sprinkle with coriander and serve topped with remaining yogurt.
Nutrition Facts : Calories 254.8, Fat 13.3, SaturatedFat 3.5, Cholesterol 61, Sodium 167.1, Carbohydrate 8.9, Fiber 1.3, Sugar 5.8, Protein 24.5
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