This recipe for tandoori chicken pizza is a flavorful Indian-inspired spin on the classic flatbread pizza. This total flavor bomb is made on naan bread rather than pizza dough and uses fruity mango chutney in place of marinara sauce. From there, we top it all off with a generous array of tender chicken, toasted chickpeas, veggies, cheese, and herbs.
Pizza night just got a whole lot tastier with sensationally spiced tandoori chicken pizza. This scrumptious flatbread pizza highlights some of the best parts of Indian cuisine. The other day I shared my Tandoori Chicken (Boneless), so it's easier to make at home and perfect for this pizza!
It has curry infused garbanzo beans, lively mango chutney, and chicken so succulent and perfectly spiced that you might just swoon. It’s all delivered cleverly on a naan bread crust — try this easy recipe and see for yourself!
For other inspired pizza ideas from the Silk Road, check out my Mediterranean Flatbread Pizza, or this delightful Thai Sweet and Spicy Shrimp Pizza. You might also love Lahmacun, a Turkish spin on this popular dish that is loaded with herbs and spices.
INGREDIENT NOTES AND SUBSTITUTIONS
- Chickpeas - These slightly sweet, earthy legumes add texture and a delicate nuttiness. Canned chickpeas work wonderfully, or you can cook some up yourself!
- Oil - Vegetable oil has a neutral flavor and a decent smoke point, perfect for toasting the chickpeas.
- Curry Powder - This bold spice blend adds a potent punch of savory-sweetness with just the right amount of warming heat. Mix up a batch yourself or find lots of premade curry powders in the grocery store.
- Salt - A dash of kosher salt adds a bit of pep and enhances the other flavors of the pizza.
- Chicken - Chopped tandoori chicken gives this flatbread pizza its distinct, smoky flavor profile. Whip up a batch using my recipe or use leftovers from your favorite local Indian restaurant.
- Naan - This white leavened flatbread forms the crust of our pizza and gives us those irresistible crispy edges.
- Chutney - Major Grey’s chutney is a bright, tangy combination of mango, raisins, vinegar, lime, onion, tamarind, sweetener, and spices. You can also substitute in another mango chutney if needed.
- Cheese - Go with Monterey Jack cheese for a mild, buttery cheese perfect for melting. Mozzarella will work just as well.
- Onion - Red onions add a pungent jab of sharp zestiness. White or yellow onions are acceptable too.
- Cilantro - This bright and zingy herb adds a blast of freshness and a beautiful pop of green color. It also adds a lightness that helps balance out the heaviness of the other ingredients.
HOW TO MAKE TANDOORI CHICKEN PIZZA
- Prepare the Oven. Begin by preheating your oven to 350°F.
- Season the Chickpeas. Use a small bowl to combine the canned chickpeas, curry powder, and oil. Mix to thoroughly coat.
- Toast the Chickpeas. Place a saute pan over medium heat. Add the seasoned chickpeas and cook until they develop a slight crisp. This could take several minutes. Once crisped, sprinkle the legumes with salt and set aside.
- Prepare the Pizza Crust. Take your naan bread and place it on a baking sheet. Portion out about 2 tablespoons of chutney per flatbread and spread it over the surface of the naan. Transfer the chutney and flatbread to the oven and bake for about 2 minutes.
- Top With Chicken. Remove the naan bread from the oven and add the desired amount of chicken, cheese, and red onion to each flatbread.
- Bake to Completion. Return each flatbread pizza to the oven and cook for an additional 5 minutes.
- Garnish & Serve. Remove each toasted chicken pizza from the oven. Sprinkle it with the toasted chickpeas and chopped cilantro. Cool slightly, slice, serve, and enjoy!
What is Special About Tandoori Chicken?
Tandoori chicken is exceptionally tender, juicy, and flavorful. The chicken is marinated in a blend of lemony yogurt and a myriad of deep, smoky, earthy spices. It is then cooked in a special clay oven, known as a tandoor, which is where the term “tandoori” originates.
Recipes may differ slightly but in general, the flavor profile of tandoori chicken is complex and dynamically delicious. The clay oven accentuates the natural smokiness of spices like paprika while ginger, garlic, and powerful spice blends like garam masala add warmth and depth.
What Toppings are Good on a Chicken Pizza?
This Indian-inspired Tandoori chicken pizza is only one example in an endless sea of chicken pizza possibilities.
Try a buffalo, bbq, or pesto chicken pizza or simply build your own.
Go ahead and make a chicken pizza with any and all of your favorite pizza toppings. Combine this versatile protein with onion, peppers, mushrooms, spinach or any other vegetable. Cheddar, blue, or mozzarella cheeses all pair perfectly with chicken too.
Can I Use Frozen Naan for Pizza?
Absolutely! Simply remove your frozen naan from the freezer about 15-20 minutes before you are ready to make your pizzas. These yummy little flatbreads thaw in almost no time.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Tandoori Chicken Pizza
- 15 oz can of chickpeas drained
- 1 teaspoon vegetable oil
- ½ teaspoon curry powder
- ½ teaspoon kosher salt
- 1 lb Tandoori chicken chopped
- 4 naan bread
- 8 oz Major Grey’s Chutney
- 2 cups Monterey Jack cheese shredded
- ½ cup red onion diced
- ¼ cup cilantro chopped
- Preheat oven to 375°F.
- In a small bowl add the dried chickpeas, oil and curry powder. Mix to coat thoroughly.
- In a sauté pan over medium heat toast the chickpeas for several minutes until slightly crispy. Set aside and sprinkle with salt.
- Place the naan bread on a baking sheet and spread chutney over each flatbread (about 2 tablespoons per). Bake for 2 minutes.
- 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.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
This looks so darn good, I am going to make a version of this tonight. One or two will have to have no meat, so I can sub in some peppers and whatever else we have on hand. I have a little leftover chicken I can put on mine though!
We used to make these the day after a BBQ at your place back in the day in SD. LOVE these! Miss you Kevin, but thanks now I have the recipe!
Miss Ginny! So good to see you following along here! I remember the BBQs well and the day after using up the tandoori chicken for these while we watched movies. Good times!
As a regular bread baker, you could use the mixer method for the first part of the recipe for the naan. - and allow more leeway in water temperature without hurting the yeast. I prefer Red Star brand instant dry yeast. Mix the yeast with half of your flour, salt, sugar, and baking powder.well. Add the water (can be 120-130 F), add more of your flour till sticky (knead the rest in by hand on a floured surfsce), using a mixer at medium speed for about 3 minutes to kickstart everything. From there, go by hand with the kneading. 🙂
Love this idea for a pizza!
Thanks so much for the baking tips here Julie, much appreciated. 🙂