For the pizza:
4 prepared large Naan
2 cups shredded mozzarella cheese
1/4 cup sliced red onion
Chicken and marinade:
2 lbs of chicken cut into small pieces
1/4 cup Greek yogurt
1 Tbs Garam Masala Powder
1 Tbs paprika
1/4 tsp turmeric powder
2 tsp grated fresh ginger
2-3 cloves garlic grated
salt and black pepper
1 cup canned diced tomatoes for more chunky sauce
8oz can of tomato sauce for a smoother sauce
1 heaping Tbs sweet mango chutney (like Major Grey's or Patak's)
1-2 clovers garlic grated
salt and black pepper to taste
In a large nonstick skillet heat 2 Tbs canola oil until it really hot then add the marinated chicken. Saute for 5-7 minutes until chicken is cooked.
Drain the chicken out of pan without any of the cooking liquid and reserve until later. Add the tomato sauce or dice tomatoes chutney and garlic to pan (with the cooking liquid) and cook for 10-12 minutes until sauce thickens. Season with salt and pepper. Top pizza with a light layer of sauce. I used the diced tomatoes so my pizza had chunky tomatoes too.
Next top pizza with mozzarella cheese. Then top with cooked tandoori chicken and sliced onions. Sprinkle a little more cheese on top. Bake in a 450 degree oven on a pizza stone or cookie sheet until crust is crispy and cheese is melted. Serve hot. Enjoy.
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.