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This Tandoori Chicken Pizza with a creamy, garlicky tandoori sauce is one of the best naan pizza recipes you will ever make. Tender, juicy chicken, sweet red peppers and a sauce you'll want to put on everything, this pizza takes only 30 minutes to bake!
Pizza is hands down one of the most awesome easy weeknights meals. Especially when you don't even have to make a crust...like this naan pizza.
Guys, the flavors on this Tandoori Chicken Pizza are just incredible. And let me tell you, the creamy yogurt based tandoori sauce is to die for. we had a little left over and the boyfriend just ate it with a spoon. It's that good.
And only 30 minutes? How can you possibly not want to make this?? That's 30 minutes to make the pizzas...you do need need to marinade the chicken in advance.
Flatbread pizzas are so easy and fun to make. Check out this Thai Chicken Flatbread Pizza or this Brazilian Pizza with Red Pepper Chimichurri Sauce.
Why This Recipe Works
- The tandoori chicken is marinated and roasted before being added to the pizza to ensure maximum flavor.
- The honey yogurt sauce is made with roasted garlic and honey for a sweet and tangy flavor.
- Naan bread is used as the pizza crust to save time. Plus naan is delicious, am I right?
- You can make the tandoori chicken in advance to make putting the pizzas together very quick and easy.
- Ricotta cheese adds an extra richness to the pizza. Who doesn't love a little ricotta on their pizza???
- Homemade Garam Masala adds a freshness to the dish.
Step By Step Instructions
How to Make the Tandoori Chicken
Combine all the marinade ingredients in a bowl and mix well.
Add the chicken and mix to coat it evenly. Place in the fridge for 6 hours (minimum) or overnight (preferred).
Heat the oven to 400 degrees and place the chicken on a baking rack over a baking sheet.
Roast for 30 minutes, flipping the chicken halfway through. Chicken should be golden brown and juices will run clear (internal temperature of 165 degrees).
Once the chicken has cooled, dice it in ½" pieces (bite sized chunks) and set aside.
How to Make Naan Pizza
Preheat the oven to 400 degrees. Spread a layer of sauce over the naan bread.
Add the diced chicken and onions on top of the chicken.
Add the sliced red peppers and top with dollops of ricotta cheese.
Bake for 18-20 minutes, or until crust is crisp and golden brown. Serve topped with cilantro and drizzled with extra honey yogurt sauce.
How to Make Honey Yogurt Sauce
Combine all the ingredients in a bowl and whip to combine.
Expert Tips
- Make sure to use Greek yogurt for this recipe; regular yogurt will not yield the same results. I recommend using the full fat version for extra creaminess.
- I recommend using chicken thighs as the meat stays juicier than chicken breasts.
- If you can't find naan bread, pita bread will also work.
- Roasted garlic is a MUST for the honey yogurt sauce. You can either roast your own or buy roasted garlic (link provided in the recipe card). I like to use this method from The Kitchn - How to Roast Garlic.
- Any type of honey will work here. I like to drive out to the country and get my honey from a roadside stand - I think it tastes amazing and I like to support local families.
- Pop the chicken under the broiler if it does not get golden brown.
- Spread the pizza sauce in a thin enough layer so it doesn't get soggy, but thick enough so you can taste the flavor (see photos above).
- The tandoori chicken can be made in advance and stored in the fridge for up to 3 days until ready for use.
How To Make Naan Bread Crispy
The naan bread will get crispy in the oven. Bake it with the pizza toppings at 400 degrees for 18-20 minutes to get it perfectly crispy without being overly crunchy.
Storing Instructions
Store the tandoori chicken pizza in the fridge for up to 3 days. To reheat, place in a 400 degree oven for 5-10 minutes, or until heated through and crisped.
Freezing Instructions
The Tandoori Chicken Pizza can be assembled in advance and frozen for future use. Assemble the pizzas according to the recipe instructions, the place on a baking sheet directly in the freezer for several hours, until frozen through.
Store in a freezer bag for up to 3 months. Thaw in the fridge overnight and cook according to the recipe instructions.
Leftover tandoori chicken pizza can also be frozen. Place in a freezer bag and store in the freezer for up to 1 month.
Thaw in the fridge overnight and reheat in a 400 degree oven for 5-10 minutes, until heated through and crisped.
Rate the recipe and leave a comment to let me know how it turned out!
Related Recipes:
Thai Chicken Flatbread Pizza
Brazilian Pizza
Korean Pizza with Bulgolgi Beef
Tandoori Chicken Pizza
Ingredients
- 1 lbs. boneless skinless chicken thighs
- 1 red bell pepper, sliced
- ½ red onion, sliced
- ½ cup ricotta cheese
- ¼ cup chopped cilantro
- 4 pieces naan bread
Marinade:
- 4 oz. plain Greek yogurt
- 1 tsp. garam masala
- ¼ tsp. turmeric
- 1 tbsp. lime juice
- ¼ tsp. cayenne pepper
- 2 garlic cloves, minced
- 1 tsp. ginger paste
- ¼ tsp. cinnamon
- ½ tsp. salt
- 1 tbsp. honey
Honey Yogurt Sauce:
- 8 oz. plain Greek yogurt
- 6 roasted garlic cloves, smashed
- 4 tbsp. cream
- ⅓ cup whole milk
- 1 tbsp. honey
- 1 tsp. salt
Instructions
Tandoori Chicken:
- Combine all the marinade ingredients in a bowl and mix well. Add the chicken and mix to coat it evenly. Place in the fridge for 6 hours (minimum) or overnight (preferred).
- Heat the oven to 400 degrees and place the chicken on a baking rack over a baking sheet.
- Roast for 30 minutes, flipping the chicken halfway through. Chicken should be golden brown and juices will run clear (internal temperature of 165 degrees).
- Once the chicken has cooled, dice it in ½" pieces (bite sized chunks) and set aside.
Naan Pizza:
- Preheat the oven to 400 degrees.
- Spread a layer of sauce over the naan bread. Top with the chopped chicken. Add the sliced red peppers and onions on top of the chicken.
- Top with dollops of ricotta cheese and bake for 18-20 minutes, or until crust is crisp and golden brown.
- Serve topped with cilantro and drizzled with extra honey yogurt sauce.
Honey Yogurt Sauce:
- Combine all the ingredients in a bowl and whip to combine.
Expert Tips:
- Make sure to use Greek yogurt for this recipe; regular yogurt will not yield the same results. I recommend using the full fat version for extra creaminess.
- I recommend using chicken thighs as the meat stays juicier than chicken breasts.
- If you can't find naan bread, pita bread will also work.
- Roasted garlic is a MUST for the honey yogurt sauce. You can either roast your own or buy roasted garlic (link provided in the recipe card). I like to use this method from The Kitchn - How to Roast Garlic.
- Any type of honey will work here. I like to drive out to the country and get my honey from a roadside stand - I think it tastes amazing and I like to support local families.
- Pop the chicken under the broiler if it does not get golden brown.
- Spread the pizza sauce in a thin enough layer so it doesn't get soggy, but thick enough so you can taste the flavor (see photos above).
- The tandoori chicken can be made in advance and stored in the fridge for up to 3 days until ready for use.
Nutrition
