Follow these steps for perfect results
chicken tenderloins
tandoori paste
lemon juice
yogurt (natural)
vegetable oil
naan bread
mango chutney
red capsicum
finely chopped
raisins
coarsely chopped
slivered almonds
cheese (grated tasty or cheddar)
grated
coriander
leaves
Preheat oven to 220°C (200°C fan forced).
Grease 2 baking trays.
In a medium bowl, combine chicken, tandoori paste, lemon juice, and half of the yogurt.
Cover the bowl with plastic wrap and chill for 1 hour to marinate.
Heat oil in a large frying pan over moderate heat.
Cook chicken for 2-3 minutes on each side until cooked through.
Remove chicken from pan and cool slightly.
Slice the chicken thickly.
Place naan bread on prepared trays.
Spread naan bread with mango chutney.
Top with chicken, capsicum, raisins, almonds, and cheese.
Bake for 10-12 minutes or until bases are crisp.
Sprinkle with coriander.
Serve topped with remaining yogurt.
Expert advice for the best results
Adjust the amount of tandoori paste according to your spice preference.
For a crispier crust, pre-bake the naan bread for a few minutes before adding toppings.
Garnish with fresh mint for added flavor and visual appeal.
Everything you need to know before you start
15 minutes
Chicken can be marinated overnight.
Serve the pizza sliced on a wooden board.
Serve with a side of raita (yogurt dip).
Garnish with fresh coriander and a squeeze of lemon juice.
Complements the spice.
Discover the story behind this recipe
Combines the flavors of Indian tandoori with Italian pizza.
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