Tandoori Chicken Pizza

Name: Tandoori Chicken Pizza
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound boneless skinless chicken thighs; 1 red bell pepper (thinly sliced); 1/2 red onion (thinly sliced); 1/2 cup ricotta cheese; 1/4 cup chopped cilantro; 4 pieces naan bread; 4 ounces plain Greek yogurt; 1 teaspoon garam masala; 1/4 teaspoon turmeric; 1 tablespoon lime juice; 1/4 teaspoon cayenne pepper; 2 garlic cloves (minced); 1 teaspoon ginger paste; 1/4 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 tablespoon honey; 8 ounces plain Greek yogurt; 6 roasted garlic cloves (smashed); 4 tablespoon heavy cream; 1/3 cup whole milk; 1 tablespoon honey; 1 teaspoon salt

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 masala pizza is incredible!

flatbread with red peppers, chicken and cheese on top garnished with cilantro

Pizza is hands down one of the most awesome easy weeknights meals. Especially when you don't even have to make homemade pizza dough ...like this Brazilian pizza.

The flavors on this tandoori marinated chicken inspired pizza are just incredible. And let me tell you, the creamy yogurt based tandoori sauce is to die for in this Indian dish.

Jump to:

Why this tandoori pizza recipe works
Ingredients
Substitutions and variations
Step by step instructions to make tandoori chicken pizza
How to make honey yogurt sauce
Expert Tips
Frequently asked questions
More pizza recipes
Recipe
💬 Comments

Why this tandoori pizza recipe works

The tandoori masala chicken is marinated and roasted before being added to the pizza to ensure maximum flavor. It tastes similar to chicken tikka masala or butter chicken on pizza.
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 and make this recipe ultra easy to make. No need to make homemade pizza crust.
You can make the tandoori chicken in advance to make putting the pizzas together very quick and easy - perfect for busy weeknights.
Ricotta cheese adds an extra richness to the pizza.

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Ingredients

The full list of ingredients and amounts to prepare the pizza is included in the recipe card at the bottom of the post.

We use marinated chicken thighs instead of chicken breast as they are juicier than chicken breast.

For the marinade, we use plain Greek yogurt with spices and honey. I like to use our homemade garam masala seasoning, but store bought is just fine!

For the honey yogurt sauce, we also use plain Greek yogurt mixed with some milk and cream to get the perfect consistency.

For the pizza itself, I find that naan makes an amazing pizza crust! And the ricotta cheese adds he perfect amount of creaminess to the pizza.

Substitutions and variations

Substitute chicken breast for the chicken thighs if desired. You can also substitute beef, pork or even tofu or paneer.
Substitute raw garlic or this sous vide garlic confit for the roasted garlic cloves. You can also add fresh ginger to the marinade.
You can use burrata cheese or even slices of fresh mozzarella or a cup of shredded mozzarella cheese instead of the ricotta cheese.
Any pre-made pizza crust will work here instead of the naan. Pita bread works great too!
Feel free to add any vegetables you like to this in addition to the red bell pepper!
Slices of red onion in place of the white onion would be great.
Use a squeeze of fresh lemon juice over the chicken to add some brightness if you'd like.

Step by step instructions to make tandoori chicken pizza

Combine all the marinade ingredients in a bowl and mix well.

Add the chicken and mix to coat it evenly with the tandoori paste. Marinate the chicken in the fridge for 6 hours (minimum) or overnight (preferred).

yogurt marinaded chicken thighs on a baking sheet

Preheat your oven to 400°F and place the chicken on a baking rack over a baking sheet.

roasted chicken thighs on a baking sheet

Roast for 30 minutes, flipping the chicken halfway through. Chicken should be golden brown with a bit of char and juices will run clear (internal temperature of 165°F). Once the chicken has cooled, dice it in ½" pieces (bite sized chunks) and set aside.

Preheat the oven to 400°F. Spread a layer of sauce over the naan bread.

naan bread with white sauce, cheese, red peppers and chicken

Top the pizza with 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.

naan flatbread pizza with red peppers, chicken, cilantro and white sauce - roasted garlic in the background

Serve this alone or with a side of chutney and/or additional yogurt sauce.

How to make honey yogurt sauce

Combine all the ingredients in a bowl and whip to combine.

Expert Tips

Pop the chicken under the broiler if it does not get golden brown. It should be charred on the edges.
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.
If you have a pizza peel (or a pizza pan), you can cook this pizza directly on it.

Frequently asked questions

How to store and reheat tandoori chicken pizza.

Store the tandoori chicken pizza in the fridge for up to 3 days. To reheat, place in a 400°F oven for 5-10 minutes, or until heated through and crisped.

How to freeze tandoori chicken pizza.

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°F oven for 5-10 minutes, until heated through and crisped.

close up up naan bread with red peppers chicken onions and cilantro - ricotta cheese on top

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