Tandoori Chicken Naan Pizza: A Flavorful Twist on Tradition
Grilled naan pizza loaded with juicy tandoori chicken, creamy yogurt spices, melted mozzarella, mango, and fresh herbs for a bold fusion meal.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course / Fusion Pizza
- Method: Grilling / Baking / Skillet
- Cuisine: Indo-Fusion (Indian-Inspired)
Ingredients
1 cup Yogurt (Greek yogurt for thicker texture)
3 cloves garlic, minced
1 inch ginger, grated
2 tablespoons lemon juice (or lime juice)
1 teaspoon hot paprika (or regular paprika for mild flavor)
1 teaspoon cumin
1 teaspoon garam masala
½ teaspoon cayenne pepper (optional for heat)
1 lb (500g) boneless skinless chicken thighs Chicken thighs
1 cup mango chunks Mango (or peach/pineapple)
1 cup Mozzarella cheese (or feta/provolone)
4 pieces Naan bread
1 medium red onion, thinly sliced
¼ cup fresh mint
¼ cup fresh cilantro
Instructions
1. Make the marinade
In a bowl, mix yogurt, garlic, ginger, lemon juice, paprika, cumin, garam masala, and cayenne until smooth.
2. Marinate the chicken
Coat chicken thighs with half of the marinade.
Let sit for at least 30 minutes (longer for deeper flavor).
3. Prepare the sauce
Mix the remaining marinade with a little tomato paste (optional but recommended) to create a pizza-style sauce.
4. Cook the chicken
Grill or pan-cook chicken on medium-high heat.
Cook 6–7 minutes per side until charred and fully cooked.
Slice into bite-sized pieces.
5. Assemble naan pizzas
Spread sauce over naan bread.
Add chicken, mango, red onion, and mozzarella cheese.
6. Cook the pizzas
Grill or bake for 5–7 minutes until cheese melts and edges are crisp.
7. Finish and serve
Top with fresh mint and cilantro.
Serve warm.
Notes
Greek yogurt creates a thicker, richer marinade.
Don’t skip marinating time—it builds flavor depth.
Mango adds sweetness that balances spicy tandoori seasoning.
You can bake instead of grill at 200°C (400°F).
