Indian•comfort
Tandoori Chicken Pizza
This tandoori chicken pizza combines spiced chicken, chutney, chickpeas, and melty cheese on naan for a bold take on pizza night!
- Prep time
- 15 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 oz can of chickpeas (drained)
- 1 tsp vegetable oil
- 1/2 tsp curry powder
- 1/2 tsp kosher salt
- 1 lb Tandoori chicken (chopped)
- 4 naan bread
- 8 oz Major Grey’s Chutney
- 2 cups Monterey Jack cheese (shredded)
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
Instructions
- 1
Preheat oven to 375°F.
- 2
In a small bowl add the dried chickpeas, oil and curry powder. Mix to coat thoroughly.
- 3
In a sauté pan over medium heat toast the chickpeas for several minutes until slightly crispy. Set aside and sprinkle with salt.
- 4
Place the naan bread on a baking sheet and spread chutney over each flatbread (about 2 tablespoons per). Bake for 2 minutes.
- 5
Remove naan from oven then divide and top with divided tandoori chicken, cheese and red onion. Bake for 5 minutes. Remove from oven and sprinkle chickpeas and cilantro on top. Serve sliced and warm.