Tandoori Chicken


For the Tandoori Chicken Topping

  • 1 chicken breast, around 300-400 grams cut into thin, small bite-sized pieces
  • 1/4 cup plain yogurt
  • 1/2 tbsp freshly squeezed lemon juice
  • 1/2 tbsp crushed garlic or paste
  • 1/2 tbsp crushed ginger or paste
  • 1 tbsp neutral oil such as canola or grapeseed
  • 1-2 tsp tomato paste
  • 1/2 tsp salt
  • 1 tbsp or less (depending on spice level) tandoori masala powder
  • 1 tsp paprika powder various spice powders, such as cumin, coriander, red chili, turmeric, and black pepper powder, to taste

For the Crust:

  • 2 ½ cups bread flour, or unbleached all-purpose flour
  • 2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 cup warm water, 100-110°F
  • 1 standard packet active dry yeast, 2 ¼ tsp
  • For the Sauce
  • 2 tbsp olive oil
  • 2-3 garlic cloves, about 1 tsp, crushed
  • 4 medium fresh tomatoes, 350-450 grams
  • 1 small carrot, 50-70 grams, peeled
  • 1 small green chili pepper, I use Serrano
  • 1 small onion, 140 – 170 grams
  • 1 whole bay leaf
  • 3 tbsp tomato paste
  • 1 tsp sugar
  • 1 tsp salt, or to taste
  • 1 tsp oregano
  • 1/2 tsp dried Italian seasoning or basil

For the Pizza

  • Prepared crust
  • Prepared sauce

 Prepared Tandoori chicken:

2 cups 8 oz or 227 grams quality mozzarella cheese or a blend of mozzarella and preferred cheese

Additional toppings such as red bell peppers, green bell peppers and red onions, sliced


Tandoori Chicken Topping

Marinate the chicken in all of the ingredients for at least 30 minutes, up to overnight. Preheat your oven broiler to high and set the oven rack to the top. Place the chicken pieces in an even layer in an oven-safe pan, and broil for about 5-7 minutes, turning the chicken pieces every couple of minutes to encourage even browning and a tandoor-like (but not burnt) finish. Cover and set aside.

Pizza Crust

Combine the warm water, yeast and sugar in a small bowl. Stir once and set aside for about 5-10 minutes or until foamy. It must be foamy! If not, something went wrong (i.e. water temperature, old yeast, etc.). In a stand mixture with a dough attachment, add the flour, salt and olive oil. Start the mixer, and then slowly add in the water/yeast mixture. Knead the dough until it is smooth and elastic, adding a bit of water, if necessary. (You may also knead the dough by hand for about 8-10 minutes instead of using a stand mixer.)

Tightly cover the bowl with plastic wrap and set aside in a warm, draft-free place to rise for an hour or so or until dough doubles in size. Once it has risen, punch it down, knead it a little and then place it on a lightly floured surface. Use a rolling pin to roll it out about 15 inches. Push the dough at the ends so that it’s slightly thicker on the rim. Use a knife to make small slits on the base to help it bake evenly. Cover the crust with a kitchen towel or plastic wrap while you prepare the toppings.

Pizza Sauce

Blend the tomatoes, carrot, onion, and green chili in a food processor until smooth. Heat olive oil in a pan over medium heat. Add the garlic and sauté it for about 20-30 seconds, until the raw smell subsides and it begins to brown. Add the tomato mixture and the rest of the ingredients and sauté this mixture, stirring frequently, until well cooked, about 30 minutes. You may need to add water to make sure it’s well cooked and to make it the desired consistency. Remove bay leaf.

Steps and Assembly

  1. Marinate the chicken as per instructions.
  2. Prepare the pizza dough and set it aside to rise. Take the chicken out of the fridge to let it come to room temperature. While you wait, prepare the pizza sauce, then broil the chicken, cover and set aside.
  3. Preheat your oven to 450°F (230°C). When the dough has risen, follow the instructions to roll it out. Cover it and chop up the vegetable toppings.
  4. Place the pizza base on a greased baking tray. Spread the tomato sauce evenly over the pizza. Top with cheese, chicken, and toppings.
  5. Bake for about 15-17 minutes, until the crust has baked and the cheese has melted. I like to broil it again for a couple of minutes to further amp up the “tandoor” factor. Serve hot. To maintain the texture of the crust, this pizza is best reheated in an oven instead of a microwave.

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