Tandoori Chicken Naan Pizza

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Written by Will Clark


½ cup plain yogurt, plus more to top
Juice of 1 lemon
2 tablespoons vegetable oil, plus more for brushing
4 cloves garlic
2 tablespoons ginger
1 tablespoon hot paprika
2 teaspoons ground cumin
2 teaspoons garam masala
½ teaspoon cayenne pepper
2 lbs boneless skinless chicken thighs
2 tablespoons tomato paste
3 pieces naan bread
½ red onion, sliced
1 cup mango sliced
1 cup shredded mozzarella
Mint, to garnish
Cilantro, to garnish
Plain yogurt, to top

Cooking Instructions:

Combine the yogurt, lemon, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth to make the marinade.

Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well.

Reserve the remaining half of the marinade in a separate container. Refrigerate 2 hours or overnight.

Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160 degrees F.

Remove from heat and cut into chunks.
Brush the naan with oil.

Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste.

Add additional yogurt to thin, if necessary, to give a spreadable consistency. Spread the naan with the tomato-yogurt mixture.

Top with the red onion, chicken, mango, and mozzarella.

Turn down the heat on the grill and place the naan pizzas on, or put the naan pizzas on a shelf above the grill grate.

Close the lid and grill until the cheese melts. Remove from heat

Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.