Mango Tandoori Chicken Pizza Food

CHICKEN TANDOORI PIZZAS

Steps:

• Preheat the broiler. Line 2 baking sheets with foil. Combine 1/4 cup yogurt with the tandoori paste in a medium bowl. Add the chicken, season with salt and pepper and toss well. Set aside for 10 minutes. Toss the grated cucumber with 1/4 teaspoon salt in a colander; set aside to drain.
• Butter the naan on one side and sprinkle with the garam masala. Place on one of the baking sheets and broil until lightly toasted, about 2 minutes. Arrange the chicken on the other baking sheet and broil until cooked through and starting to brown, about 8 minutes. Transfer to a cutting board and let cool, then chop.
• While the chicken cooks, squeeze the cucumber with your hands to remove the excess moisture. Mix the cucumber with the herbs, lemon juice, remaining 3/4 cup yogurt and 1 tablespoon water; season with salt and pepper.
• Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.

TANDOORI CHICKEN PIZZA

Steps:

• Tomato yogurt curry:.
• heat garlic in olive oil over medium heat till translucent, 1-2 minutes.
• add next 7 ingredients (through yogurt).
• reduce heat and boil the mixture till all excess liquid has evaporated, about 3 minutes.
• turn off burner and quickly blend in cilantro and butter; set aside.
• Tandoori chicken:.
• combine first 5 ingredients (through yogurt).
• coat the chicken breast with the resulting mixture (plastic gloves will keep your hands from turning red).
• pour the butter over the marinating chicken breasts and stir to coat well.
• prepare hot grill; grill the chicken for 5-7 minutes per side (discard marinade).
• remove from the grill and chill.
• slice chilled chicken into 1/8 inch thick slices and set aside in refrigerator.
• To make pizza:.
• preheat oven to 425.
• prepare pizza dough.
• use a large spoon to spread 1/4 cup tomato yogurt curry evenly over the surface of the prepared pizza dough within the rim.
• place slices of yellow squash and zucchini over the sauce; do not overlap.
• cover the sauced area with the mozzarella and distribute the sliced tandoori chicken evenly over the cheese (or you can put the chicken on first and top with the cheese - whichever you prefer).
• transfer the pizza to the oven; bake till crust is crisp and golden and the cheese is bubbly at the center, about 10-15 minutes.
• carefully remove the pizza from the oven and sprinkle 1 T chopped fresh cilantro over the top.
• Slice and serve with mango chutney.

EASY TANDOORI CHICKEN PIZZA

Steps:

• In a medium bowl combine the tandoori paste and yogurt.
• To help the marinade penetrate, make 4 or 5 deep cuts across chicken breast, cutting 1/2 way through the breast. Rub the tandoori mixture into the chicken and marinate for 20 minutes up to 24 hours, refrigerated and covered.
• In a separate bowl combine the red onion, tomatoes, cucumber, cumin, lime zest and juice, salt and coriander. Mix well.
• Preheat BBQ to medium-high and grill the chicken for 5-6 minutes per side until cooked through and browned. Allow to cool and cut in to 2 cm (1") chunks.
• Reduce the heat on the BBQ to low. Spread each naan bread with 15 mL (1 tbsp) chutney. Place a naan bread chutney side up on the grill, sprinkle with 1/4 of the chicken, 1/4 of the salsa, and 1/4 of the Armstrong Mild Cheddar shredded,. Repeat with remaining naan breads.
• Close the lid and cook 3-4 minutes until the cheese has melted and the naan bread is browned. Cut in to wedges and serve promptly.

CHICKEN TANDOORI PIZZA

Steps:

• Preheat oven to 220c(200C fan forced).
• Grease 2 baking trays.
• Combine chicken, tandoori paste, juice and half the yogurt in a medium bowl and cover with plastic food wrap and chill for 1 hour to marinate.
• Heat oil in a large frying pan over moderate heat and cook chicken for 2 to 3 minutes each side or until cooked and then remove from pan and cool slightly and slice thickly.
• Place naan bread on prepared trays and spread with chutney and then top with chicken, capsicum, raisins, almonds and cheese and bake for 10 to 12 minutes or until bases are crisp.
• Sprinkle with coriander and serve topped with remaining yogurt.

LOW FAT CHICKEN TANDOORI CHUTNEY & BANANA PIZZA

Steps:

• Cut chicken into slices; place in ziploc bag to marinate overnight.
• Combine 1st 7 ingredients; combine with chicken in ziplock bag.
• NOTE: Omitted salt from recipe suggested; feel free to add 1/4 teaspoons.
• On wholegrain tortilla, spread chutney as a base, sliced chicken, banana sliced thinly, handful of rocket, crumbled feta and top with coriander.
• On flat tray lined with al foil, place pizza into oven for about 10 - 12 minutes until feta turns light brown.
• ENJOY!
• NOTE: You will not use 150g of sliced chicken on one tortilla; can use up to 450 g of sliced chicken re the marinade.
• NOTE: I used vanilla no fat yogurt for extra taste and smoked hungarian paprika as well as HOT Bengal chutney (store bought).