The bustling food scene of West Los Angeles loves a good fusion, and this Tandoori Chicken Naan Pizza perfectly embodies that spirit. Marrying the smoky, vibrant flavors of traditional Indian tandoori chicken with the soft, pillowy texture of naan bread, this pizza offers a delicious twist on classic comfort food. Topped with melted mozzarella, fresh cilantro, and a hint of spicy chili, it’s a harmonious blend of East meets West that’s perfect for casual dinners or entertaining friends. This pizza is not just a meal it’s a cultural celebration baked to perfection.
Servings: 3 people
Equipment
Ingredients
For the Tandoori Chicken Marinade:
- 300 g boneless chicken thighs cut into bite-sized pieces
- 3 tbsp plain yogurt
- 1 tbsp tandoori masala spice mix
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp lemon juice
- Salt to taste
For the Pizza Base and Sauce:
- 2 large naan breads store-bought or homemade
- 1/2 cup tomato sauce mildly spiced or plain
For the Toppings:
- 1 cup shredded mozzarella cheese
- 1 small red onion thinly sliced
- 1 green chili thinly sliced (optional for heat)
- 1/4 cup crumbled paneer or feta cheese optional
- Fresh cilantro chopped (for garnish)
Instructions
Preparation:
- In a mixing bowl, combine chicken pieces with yogurt, tandoori masala, garlic paste, ginger paste, lemon juice, and salt. Mix well, cover, and marinate for at least 20 minutes or overnight for deeper flavor.
- Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken until cooked through and slightly charred, about 6–8 minutes. Set aside.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Notes
- Use pre-cooked tandoori chicken for a shortcut.
- Substitute naan with pita or flatbread if desired.
- Serve with cooling yogurt or raita on the side.
- Adjust spice by adding or omitting chili.
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