Tandoori chicken pizza
| Tandoori chicken pizza | |
|---|---|
 |
| Servings: | Serves 2 |
| Ready in: | 4 hours, 16 minutes |
| Prep. time: | 4 hours |
| Cook time: | 16 minutes |
| Difficulty: | 
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Following the recent scare over processed meat, I felt less inclined to use chorizo sausages for our regular home made pizza so I thought I would use fresh chicken breasts and flavour them with a pseudo-tandoori flavouring instead. This does take quite a while to prepare, but only takes a few minutes of your time over a long period. If you want to cheat even more, then use a packet of pre-cooked tandoori chicken that most supermarkets sell. Of course if you want to go the whole-hog, you can make everything from scratch with this chicken tikka recipe.
I would normally skewer and grill the chicken as the pieces are too small to sit over the grid on a grill pan but as the skewers could not be found at the last minute I pan-fried the chicken instead. Just cook on a high heat until most of the liquid cooks off.
Ingredients
for the tandoori chicken
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 pack pre-cooked tandoori chicken pieces
OR:
- 2 chicken breasts
- 1 tablespoon lemon juice
- 2 teaspoons curry paste / Pateks Madras paste / Pateks vindaloo paste etc.
- 1 small pot yogurt
for the pizza topping - 2 pizzas
- 2 medium tomatoes
- Half a small onion, peeled and thinly sliced
- 1 ball mozzarella] cheese
- Extra virgin olive oil
- Sea salt
- Freshly ground black pepper
Mise en place
- Slice the chicken very thinly, add to a bowl with a tablespoon of lemon juice and a good pinch of salt. Leave for 1 hour.
- Mix whatever curry paste you are using into a pot of yogurt
- Stir this in to the chicken pieces and leave in a cool place to marinade for 2 or 3 hours
- Make the pizza dough as instructed
- If using a pizza stone, pre-heat the pizza stone under a very hot grill for about 20 minutes. Place it about 8cm (3") from the heat source.
Method
- Cook the chicken whichever way you please: skewered and grilled or barbecued or even pan fried, picking the chicken pieces out of the marinade leaving some of the marinade on the chicken, most of it will cook off.
- Pan fried tandoori chicken
- Make 1 pizza per person
- Dust your work surface with fine yellow cornmeal
- Divide the pizza dough into two and roll out into two thin 25.5 cm (10 inch) pizzas
- You can leave them in a warm place for an hour or so to rise. I quite like them cooked immediately they are rolled out for a more crispy finish.
- With a deft move, slide the pizza from the pizza peel, on to the pre-heated pizza stone.
- Cook on one side only for about 2 minutes or until lightly browned.
- Repeat for the other side.
- Remove from the oven and add the cooked chicken, mozzarella, tomatoes, a few onion rings and a drizzle of olive oil.
- Return to the oven and cook until the cheese is nicely melted.
- Repeat for the second pizza whilst you prepare the first.
- Keep the first pizza warm at the bottom of the oven whist you make the second.
Serving suggestions
Serve with one of these cole slaw recipes.