Tandoori Chicken Pizza
85 min · 9 steps
Hard: over 60 min or 12+ steps
About this dish
A yogurt-and-spice tandoori marinade doing the same job it does on a tandoori chicken thigh, just seared in a hot pan instead of a clay oven before it goes onto a mozzarella base — a fusion built on a genuine technique rather than a curry-powder shortcut.
Allergy Info
Dairy, Gluten
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- 72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
- Same-Day Pizza Dough500 gstart 2 hours aheadMake your own
Ingredients
Fresh Produce
- Fresh Gingergrated1 tbsp
- Garlic clovescrushed2
- red onionthinly sliced1
- Fresh coriander leavesroughly chopped2 tbsp
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 2cm pieces350 g
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
- low-moisture mozzarellacoarsely grated250 g
Dried Goods
- Ready-made pizza doughat room temperature500 g
- semolinafor launching1 tbsp
Spices & Seasonings
- Garam Masala2 tsp
- Ground Cumin1 tsp
- Smoked paprika1 tsp
- Fine sea saltfor the marinade4 g
Oils & Condiments
- Lemon juice1 tbsp
Utensils
- Mixing bowl
- Skillet
- Meat thermometer
- Pizza stone
- Pizza peel
- Pizza cutter
Method
Mix the yogurt, garam masala, cumin, smoked paprika, ginger, garlic, lemon juice and salt in a bowl. Add the chicken pieces and turn to coat well.
Cover and marinate in the refrigerator for at least 30 minutes, or up to overnight.
Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.
Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.
Cook the marinated chicken in a hot skillet over medium-high heat for 7 to 8 minutes, turning, until browned and cooked to an internal temperature of 74°C — verify with a meat thermometer.
Stretch one dough ball on a semolina-dusted peel into a 30cm round.
Scatter the mozzarella over the base, then top with the cooked tandoori chicken and sliced red onion.
Bake for 10 to 11 minutes until the crust is charred and the cheese is bubbling.
Scatter with fresh coriander, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.