Description
This Tandoori Chicken Pizza combines the rich flavors of Indian cuisine with the comforting familiarity of pizza. Made with naan bread, tender tandoori chicken, and topped with chickpeas and cilantro, this dish is both quick to prepare and deliciously unique.
Ingredients
Scale
- 15 ounces can of chickpeas, drained
- 1 teaspoon vegetable oil
- 1/2 teaspoon curry powder
- 1/2 teaspoon kosher salt
- 1 pound tandoori chicken, chopped
- 4 naan bread
- 8 ounces Major Grey’s Chutney
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Prepare Chickpeas: In a small bowl, combine the drained chickpeas, vegetable oil, and curry powder. Mix well to coat the chickpeas.
- Toast Chickpeas: In a sauté pan over medium heat, toast the chickpeas for several minutes until slightly crispy. Set aside and sprinkle with kosher salt.
- Prepare Naan Bread: Place naan on a baking sheet and spread about 2 tablespoons of Major Grey’s Chutney over each piece. Bake for 2 minutes.
- Assemble Pizza: Remove naan from oven and top with chopped tandoori chicken, shredded cheese, and diced red onion. Bake for an additional 5 minutes.
- Serve: Remove from oven and sprinkle with toasted chickpeas and chopped cilantro. Slice and serve warm.
Notes
For a spicier kick, consider adding sliced jalapeños or using a spicier chutney.
- Prep Time: 15 mins
- Cook Time: 7-8 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: indian
Nutrition
- Serving Size: 1/4 pizza
- Calories: 490
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 65mg