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Tandoori Chicken Pizza

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    • images/stories/recipes/Pizza 0.jpg
    • images/stories/recipes/Pizza 1.jpg
      20 min
      20 min
      40 min


    • 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


    • ½ cup Greek Yoghurt
    • 1 cucumber, finely grated
    • 1 clove garlic
    • 1 tsp flaked salt


    1. 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.
    2. 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.
    3. Set the pizza maker heat setting dial to HIGH and set the timer to 30 minutes and allow to preheat for 10 minutes.
    4. Spread the mango chutney evenly onto the pizza base and top with chicken, shallot, cashews and pizza cheese.
    5. Place onto the pizza maker stone and close the lid. Set the timer to 20 minutes and allow to cook.
    6. 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.


    • Rotating Stone Pizza OvenRotating Stone Pizza Oven
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    Guest 23 February 2024

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