A Perfect Pantry
Tandoori Chicken Pizza
- PREP TIME
20 min - COOK TIME
20 min - READY TIME
40 min - SERVINGS
2-4
INGREDIENTS
- 1 quantity pizza base
- 250g chicken thighs (approx 2)
- ½ cup Greek yoghurt
- 1 tbsp tandoori paste
- 2 tbsp mango chutney
- 1 shallot, finely sliced
- ¼ cup raw cashews
- 100g pizza cheese
DRESSING
- ½ cup Greek Yoghurt
- 1 cucumber, finely grated
- 1 clove garlic
- 1 tsp flaked salt
DIRECTIONS
- In a bowl, combine the chicken, yoghurt and tandoori paste and cover with plastic wrap and place into the refrigerator for 1 hour to marinate.
- Heat a frypan over a medium heat and add the chicken pieces in two batches, cooking for 4 minutes on each side. Allow to rest for 5 minutes and thinly slice.
- Set the pizza maker heat setting dial to HIGH and set the timer to 30 minutes and allow to preheat for 10 minutes.
- Spread the mango chutney evenly onto the pizza base and top with chicken, shallot, cashews and pizza cheese.
- Place onto the pizza maker stone and close the lid. Set the timer to 20 minutes and allow to cook.
- Remove the pizza using the pizza paddles and make the dressing by combining the yoghurt, cucumber, garlic and salt and serve over the pizza.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing