Chicken Tandoori Pizzas Recipes

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TANDOORI CHICKEN PIZZA



Tandoori Chicken Pizza image

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

1 teaspoon olive oil
1 teaspoon minced garlic
1/2 cup diced tomato
1 teaspoon chopped fresh ginger
1/8 teaspoon cumin
1 teaspoon garam masala
1/4 teaspoon minced jalapeno
1/4 cup chicken stock
1/4 cup plain yogurt
1 teaspoon chopped cilantro
1 tablespoon butter
1 teaspoon chopped fresh ginger
1 teaspoon minced garlic
1/2 teaspoon minced jalapeno
2 tablespoons tandoori paste
2 tablespoons plain yogurt
1 tablespoon butter, melted
2 boneless chicken breasts
1 recipe pizza dough
1/2 small zucchini
1/2 small yellow squash, sliced into 1/8 inch pieces
1 1/2 cups mozzarella cheese, shredded
2 tablespoons chopped fresh cilantro
1/2 cup major grey's chutney

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

CHICKEN TANDOORI



Chicken Tandoori image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 14

8 skinless, boneless chicken thighs (about 2 1/2 pounds)
Juice of 1 lemon
Kosher salt
1/2 cup plus 2 tablespoons plain yogurt
1 tablespoon vegetable oil
1/2 small red onion, roughly chopped
3 cloves garlic, smashed
1 2 -inch piece ginger, peeled and roughly chopped
4 teaspoons tomato paste
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 3/4 teaspoons hot paprika
2 tablespoons chopped fresh cilantro
Cooked rice, for serving (optional)

Steps:

  • Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
  • Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
  • Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
  • Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
  • Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g

TANDOORI CHICKEN PIZZA



Tandoori Chicken Pizza image

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

1/4 cup KRAFT Zesty Italian Dressing
1-1/2 tsp. grated fresh ginger
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
2 small boneless skinless chicken breasts (1/2 lb.)
2 pocketless pita breads
1/4 cup hummus
1/2 cup roasted red pepper strips
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped cilantro
2 Tbsp. sour cream

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



Chicken Tandoori Pizza image

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

400 g chicken tenderloins
1/4 cup tandoori paste
1 tablespoon lemon juice
1/2 cup yogurt (natural)
2 tablespoons vegetable oil
4 (75 g) naan bread
2 tablespoons mango chutney
1 red capsicum (small finely chopped)
2 tablespoons raisins (coarsely chopped)
2 tablespoons slivered almonds
1/3 cup cheese (grated tasty or cheddar)
1/4 cup coriander (leaves)

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

TANDOORI SPICED CHICKEN PITA PIZZA WITH GREEK YOGURT AND CILANTRO



Tandoori Spiced Chicken Pita Pizza with Greek Yogurt and Cilantro image

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

1 cup plain Greek yogurt, divided
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch-thick strips
4 whole wheat pita breads (6 inches)
2/3 cup crumbled feta cheese
1/3 cup chopped seeded tomato
1/3 cup chopped fresh Italian parsley

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

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