Juicy chunks of Tandoori Chicken and a homemade crust combine to make this amazing pizza.
A long while back, I promised you the recipe for this Tandoori Chicken Pizza. In fact this one was promised way back on the 31st of October, 2015 when I posted my Barbecue Meatlovers Pizza. That was the fourth recipe I ever posted on this blog – 101 posts ago. The point is, I always make good on my promises, even over a year and a half later. Gee, blogging time goes so fast 🙂
So you may have read in that post all those eons ago, about my belief that “Friday night = Pizza night”. It doesn’t happen every Friday night – not anymore. Maybe it was the cheeky “pizza again, huh?” comment from hubby (he was totally joking …. I think) or numerous people asking me on a Friday “So, pizza tonight?” or maybe the fact that blogging recipes means I’m always wanting to try something new. Whatever it was, pizza isn’t quite as prevalent on the Friday-night-feast radar now and happens as often as anything else in my kitchen. I still love it. I still go home from work on a Friday night with a hankering for a glass of wine and something dude-food-ish (yep, you heard it here). Pizza is still often near the top of my list too, but so are burgers and pasta (hips don’t hate me).
When I do make pizza, I like to do it from scratch. Pizza base (crust) and all. I like my pizza crust nice and thin so making it myself means I can control that. It’s easy to make too and I’ve included it in the recipe below. There’s nothing like making your own, I say.
This Tandoori Chicken Pizza starts with mango chutney on the base and then the juicy chunks of tandoori marinated chicken on top (plus a bit of capsicum, bit of mushroom, bit of onion, bit of cheese) but, somewhat amazingly still totally passes as pizza.
I used to make this recipe using a jar of tandoori paste, mainly because I was nervous to jump into the world of Indian spices, feeling that I would likely make a total shemozzle of it. But this time round I challenged myself to make my own, and you know what, it’s bang on. It tastes as good as any tandoori I’ve had from an Indian takeaway and is realms above the stuff in a jar. The exotic spice mix looks like a lot of ingredients but, if you like Indian, you will use them over and over. I did some research and adapted my tandoori paste recipe from a few recipes that I liked the look of – this one from thinkeatdrink.com and this one from Rose at nishkitchen.com. I used similar quantities of the spices I had and then substituted where necessary and it turned out perfectly.
But I have an admission to make. My relationship with Indian food hasn’t always been a loving one. It’s only in the last couple of years that I’ve started to appreciate the flavours. I guess our tastes are constantly changing and evolving and I do like trying new things. Well, now I really enjoy eating it. But cooking it, are you crazy? I’m in awe when I watch Indian cooks with all their little containers of an array of spices, and how they know exactly how much of each one to put in.
To me, Tandoori Chicken and this Tandoori Chicken Pizza is a gentle way to start enjoying Indian flavours and learning how to blend them together. Even if you don’t like Indian, I urge you to give this a go. The flavour is bold and spicy and really, really delicious and the marinade is not at all difficult to make. I use tamarind paste in mine. You could also use a little lime juice in place of the tamarind, just as long as you add that sour note.
I serve it up with a deconstructed raita. Yes, I said it. Deconstructed. I know some people hate that term but it’s the best way to describe it. Coriander, cucumber and dollops of yoghurt all over the top give a nice cooling effect to the spicy chicken. Love it or hate it, deconstucted is a thing y’all and I do it.
Sorry I didn’t get any oozy, gooey cheese photos, I wasn’t quick enough and I was so hungry by the time this came out of the oven, I was waiting for no one!
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Juicy chunks of tandoori chicken and a homemade pizza crust make this spicy and delicious pizza.
- 2 teaspoons dry yeast
- 350 ml warm water
- 500 g bread flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil (1)
- 3 teaspoons ginger, freshly grated
- 1/2 tablespoon tamarind paste (1) (2)
- 1 teaspoon crushed garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seeds
- 1 teaspoon turmeric
- 2 teaspoon paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- 1 teaspoon mustard powder
- 1/2 cup plain yoghurt
- 250 g raw chicken breast, sliced thinly
- 2 teaspoons olive oil
- 2 tablespoons Mango chutney (1)
- 85 g mozzarella, sliced or grated
- ¼ red onion, finely sliced
- ¼ red capsicum, finely sliced
- 2 large mushrooms, finely sliced
- Tandoori chicken, as above
- Yoghurt, coriander and cucumber to serve
Stir together the warm water and yeast and allow to sit for 5 minutes.
In the bowl of a stand mixer, combine the flour, sugar and salt and stir well. Add the yeast and water mix, then the oil. Use the dough hook, knead for 5-7 minutes or until you have a smooth, elastic dough. Turn the dough out onto a lightly floured surface and give it a gentle knead into a smooth ball of dough. Lightly oil a bowl and place the dough in the bowl. Cover with plastic wrap and allow to rise for ½ to 1 hour until doubled in size.
About half way through the dough rising process, you can jump ahead to make the tandoori paste and marinate your chicken. Mix all ingredients together in a bowl, cover with plastic wrap and place in the fridge for about ½ an hour.
Preheat your oven to 220C / 410F (or 210C fan forced). Place your pizza stones or trays in the oven to preheat as well.
Once it has risen, turn the dough out onto a lightly floured surface. Cut into 4 pieces for thin bases. You can place 2 of the pieces in zip lock bags and freeze for next time you want pizza. Roll the other 2 pieces into balls then sit under a tea towel for another 15 minutes. (Alternatively here, you can make all 4 pizzas straight away or you could make thicker bases by only cutting the dough into 2 or 3 pieces – see further notes below (3))
After 15 minutes, roll the pieces of dough out to about a 10-12 inch circle. They should be very thin but don’t worry, they puff up in the oven to about ½ to ¾ of a centimetre thick.
Take your pizza stones or trays out of the oven and carefully transfer the pizza bases onto them.
Brush the bases with 1 teaspoon of olive oil each, then season with salt. Sprinkle over ¾ of the cheese, followed by all the onion, capsicum and mushrooms. Lay the marinated chicken over the top, then sprinkle the final ¼ of the cheese.
Bake in the oven for 12 -15 minutes until crispy and golden round the edges.
(1) I use an Australian standard 20ml tablespoon
(2)Tamarind paste is available in most supermarkets, or otherwise Asian grocers in a jar form. You can purchase tamarind pulp and make your own but the tamarind paste in jar form is much quicker and easier.
(3)This pizza dough recipe makes enough dough for 4 thin pizza crusts (approx. ½ to ¾ cm thick when cooked). If you like a thicker base, simply cut the dough only into 2 or 3 pieces instead of 4. You can freeze whatever pizza dough you don’t use by placing it in a zip lock bag in the freezer. When you feel like pizza, allow them to thaw at room temperature (about ½ to 1 hour) then simply roll out your pizza base. With a thicker base, make sure to allow a few extra minutes cooking time
(5) If you want to save on time, you can use store-bought tandoori paste but there's huge satisfaction in making it yourself from scratch.