Mango Tandoori Chicken Pizza Recipes

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EASY TANDOORI CHICKEN PIZZA



Easy Tandoori Chicken Pizza image

Check out this great recipe from Armstrong Cheese!

Provided by Armstrong Cheese

Time 46m

Yield 4

Number Of Ingredients 14

45 mL (3 tbsp) tandoori paste (or 15 mL (1 tbsp) curry powder)
30 mL (2 tbsp) plain yogurt
2 boneless, skinless chicken breasts
¼ red onion, finely chopped
2 medium tomatoes, cored and diced
375 mL (1 ½ cup) cucumbers, cut in to 1cm (1/2 ") cubes
2 mL (1/2 tsp) ground cumin
2 mL (1/2 tsp) lime zest
10 mL (2 tsp) lime juice
1 mL (1/4 tsp) salt
125 mL (1/2 cup) roughly chopped fresh coriander (optional)
60 mL (1/4 cup) mango chutney, store bought
4 large naan bread
335 g (3/4 lb) Armstrong Mild Cheddar, grated

Steps:

  • In a medium bowl combine the tandoori paste and yogurt.
  • To help the marinade penetrate, make 4 or 5 deep cuts across chicken breast, cutting 1/2 way through the breast. Rub the tandoori mixture into the chicken and marinate for 20 minutes up to 24 hours, refrigerated and covered.
  • In a separate bowl combine the red onion, tomatoes, cucumber, cumin, lime zest and juice, salt and coriander. Mix well.
  • Preheat BBQ to medium-high and grill the chicken for 5-6 minutes per side until cooked through and browned. Allow to cool and cut in to 2 cm (1") chunks.
  • Reduce the heat on the BBQ to low. Spread each naan bread with 15 mL (1 tbsp) chutney. Place a naan bread chutney side up on the grill, sprinkle with 1/4 of the chicken, 1/4 of the salsa, and 1/4 of the Armstrong Mild Cheddar shredded,. Repeat with remaining naan breads.
  • Close the lid and cook 3-4 minutes until the cheese has melted and the naan bread is browned. Cut in to wedges and serve promptly.

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