Tandoori Chicken Pizza With Mint Chutney

Quick Recipe Version (TL;DR)

• Yield: 2 12-inch pizzas, 4 servings
• Prep Time: 55 minutes, including 30 minutes marinating
• Cook Time: 30 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• Chicken: 12 ounces boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• Marinade: 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon neutral oil, 2 teaspoons grated garlic, 2 teaspoons grated fresh ginger, 1 1/2 teaspoons garam masala, 1 teaspoon Kashmiri chili powder or paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, optional 1/4 teaspoon cayenne
• Pizza base: 1 pound pizza dough, divided into 2 balls; 1 tablespoon flour; 1 tablespoon cornmeal or semolina; 1 tablespoon olive oil for brushing
• Sauce: 1/2 cup pizza sauce, 1 tablespoon tomato paste, 1/2 teaspoon garam masala, 1/4 teaspoon ground cumin, 1/8 teaspoon kosher salt
• Toppings: 8 ounces low-moisture mozzarella, shredded; 1/2 medium red onion, thinly sliced; 1/3 cup mint chutney; 2 teaspoons water; 1 teaspoon lime juice; 1/4 cup chopped cilantro

Do This

• 1. Mix the yogurt marinade, coat the chicken, and marinate for 30 minutes.
• 2. Heat the oven to 500 degrees F with a pizza stone, steel, or inverted baking sheet inside.
• 3. Cook the marinated chicken in a hot skillet for 6 to 8 minutes, until lightly charred and 165 degrees F inside.
• 4. Stir together the spiced pizza sauce, and thin the mint chutney with water and lime juice.
• 5. Stretch each dough ball into a 12-inch round; add sauce, mozzarella, tandoori chicken, and red onion.
• 6. Bake each pizza for 10 to 12 minutes at 500 degrees F, until the crust is browned and the cheese is bubbling.
• 7. Drizzle with mint chutney, sprinkle with cilantro, slice, and serve hot.

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Why You’ll Love This Recipe

• Big tandoori flavor at home: Yogurt, ginger, garlic, garam masala, and chili powder give the chicken a deeply seasoned, restaurant-style taste without needing a tandoor.
• Balanced and colorful: Creamy mozzarella, tangy mint chutney, sweet-sharp red onion, and fresh cilantro keep every bite bright.
• Weeknight-friendly with a make-ahead option: The chicken can marinate in the fridge earlier in the day, making assembly quick when you are ready to bake.
• Flexible heat level: Use Kashmiri chili powder or paprika for color and mild warmth, or add cayenne if you like it spicier.

Grocery List

• Produce: 1 lemon, 1 lime, fresh ginger, garlic, 1 red onion, fresh cilantro, fresh mint if making homemade chutney
• Dairy: Plain Greek yogurt, low-moisture mozzarella cheese
• Poultry: Boneless, skinless chicken thighs or chicken breasts
• Pantry: Pizza dough, pizza sauce, tomato paste, mint chutney, olive oil or neutral oil, all-purpose flour, cornmeal or semolina, garam masala, Kashmiri chili powder or paprika, ground cumin, ground coriander, turmeric, kosher salt, black pepper, optional cayenne pepper

Full Ingredients

For the Tandoori Chicken

• 12 ounces boneless, skinless chicken thighs or chicken breasts, cut into 1-inch pieces
• 1/2 cup plain Greek yogurt, preferably whole-milk or 2%
• 1 tablespoon fresh lemon juice
• 1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
• 2 teaspoons finely grated garlic, about 2 medium cloves
• 2 teaspoons finely grated fresh ginger
• 1 1/2 teaspoons garam masala
• 1 teaspoon Kashmiri chili powder or mild paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper, optional, for extra heat

For the Spiced Pizza Sauce

• 1/2 cup prepared pizza sauce or smooth marinara sauce
• 1 tablespoon tomato paste
• 1/2 teaspoon garam masala
• 1/4 teaspoon ground cumin
• 1/8 teaspoon kosher salt

For the Pizzas

• 1 pound pizza dough, at room temperature for 45 to 60 minutes, divided into 2 equal balls
• 1 tablespoon all-purpose flour, for stretching the dough
• 1 tablespoon cornmeal or semolina, for the peel or baking sheet
• 1 tablespoon olive oil, for brushing the crusts
• 8 ounces low-moisture mozzarella cheese, shredded, about 2 cups
• 1/2 medium red onion, very thinly sliced, about 1/2 cup
• 1/3 cup mint chutney, store-bought or homemade
• 2 teaspoons water, to thin the chutney
• 1 teaspoon fresh lime juice
• 1/4 cup chopped fresh cilantro

Optional Quick Mint Chutney

• 1 cup packed fresh mint leaves
• 1/2 cup packed fresh cilantro leaves and tender stems
• 1 small green chile, seeded for less heat
• 1 tablespoon fresh lime juice
• 2 tablespoons plain Greek yogurt or water
• 1/4 teaspoon kosher salt
• 1/2 teaspoon sugar or honey

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, stir together the Greek yogurt, lemon juice, neutral oil, grated garlic, grated ginger, garam masala, Kashmiri chili powder or paprika, cumin, coriander, turmeric, kosher salt, black pepper, and cayenne if using. Add the chicken pieces and stir until every piece is well coated. Cover and refrigerate for 30 minutes. For deeper flavor, you can marinate the chicken for up to 12 hours.

If using chicken breasts, avoid marinating longer than 12 hours because the yogurt and lemon can start to soften the texture too much. Chicken thighs are more forgiving and stay juicy after baking on the pizza.

Step 2: Heat the oven

Place a pizza stone, pizza steel, or an inverted rimmed baking sheet on the center rack of the oven. Heat the oven to 500 degrees F for at least 30 minutes before baking. A very hot surface helps the crust brown quickly before the toppings overcook.

While the oven heats, let the pizza dough sit at room temperature if it is still cold. Room-temperature dough stretches more easily and is less likely to spring back.

Step 3: Cook the tandoori chicken

Heat a large skillet over medium-high heat for 2 minutes. Add the marinated chicken in a single layer, letting excess marinade drip back into the bowl before the chicken hits the pan. Cook for 6 to 8 minutes, turning occasionally, until the chicken has browned spots and reaches an internal temperature of 165 degrees F.

Transfer the chicken to a cutting board and let it rest for 5 minutes. If any pieces are large, cut them into bite-size pieces so they distribute evenly over the pizzas. Discard any leftover raw marinade.

Step 4: Prepare the sauce and chutney drizzle

In a small bowl, stir together the pizza sauce, tomato paste, garam masala, cumin, and 1/8 teaspoon kosher salt. The tomato paste gives the sauce enough body so it will not make the pizza soggy.

In a second small bowl, stir the mint chutney with 2 teaspoons water and 1 teaspoon lime juice until it is loose enough to drizzle. If you are making the optional quick mint chutney, blend the mint, cilantro, green chile, lime juice, yogurt or water, salt, and sugar until mostly smooth, adding 1 teaspoon more water at a time only if needed.

Step 5: Stretch the first pizza

Lightly dust your work surface with flour. Take one dough ball and gently press it into a flat disk, leaving the outer edge slightly thicker for the crust. Stretch it into a 12-inch round using your hands, rotating as you go. If the dough resists, let it rest for 5 minutes, then continue stretching.

Sprinkle a pizza peel, flat baking sheet, or piece of parchment paper with cornmeal or semolina. Transfer the stretched dough onto it. Give it a gentle shake to make sure it can move; this helps prevent sticking when you slide it into the oven.

Step 6: Top the pizza

Spread about 1/4 cup of the spiced pizza sauce over the dough, leaving a 1/2-inch border around the edge. Sprinkle with 1 cup of shredded mozzarella. Add half of the cooked tandoori chicken and half of the thinly sliced red onion. Brush the exposed crust lightly with olive oil.

Keep the toppings in a fairly even layer. Too much topping in the center can make the crust soft, so leave a little space between the chicken pieces and onion slices.

Step 7: Bake until browned and bubbling

Carefully slide the pizza onto the hot stone, steel, or inverted baking sheet. Bake at 500 degrees F for 10 to 12 minutes, until the crust is puffed and browned in spots, the cheese is melted and bubbling, and the onion has softened slightly at the edges.

Transfer the pizza to a cutting board and let it rest for 2 minutes. While the first pizza rests, assemble and bake the second pizza with the remaining dough, sauce, cheese, chicken, red onion, and olive oil.

Step 8: Finish with chutney and cilantro

Drizzle each hot pizza with the thinned mint chutney. Sprinkle with chopped cilantro, then slice each pizza into 6 pieces. Serve right away while the crust is crisp, the cheese is stretchy, and the chutney is fresh and bright.

Pro Tips

• Use low-moisture mozzarella: Fresh mozzarella can release too much water at high heat. Low-moisture mozzarella melts beautifully and helps keep the crust crisp.
• Do not skip preheating the stone or sheet: The hot surface is what gives homemade pizza a browned bottom and lightly blistered crust.
• Slice the onion very thinly: Thin red onion softens in the short bake time and adds sweetness without staying harsh.
• Cook the chicken before topping: Pizza bakes quickly, so fully cooking the chicken first keeps the pizza safe and prevents excess marinade from making the dough wet.
• Add chutney after baking: Mint chutney tastes brightest when it is fresh, not cooked. Drizzle it on after the pizza comes out of the oven.

Variations

• Paneer Tandoori Pizza: Replace the chicken with 12 ounces paneer, cut into 3/4-inch cubes. Marinate for 20 minutes, sear for 3 to 4 minutes, and use as directed.
• Spicy Tandoori Pizza: Add 1/2 teaspoon cayenne to the marinade and scatter 1 thinly sliced serrano or jalapeño over each pizza before baking.
• Extra Vegetable Version: Add 1/2 cup thinly sliced bell pepper or 1/2 cup small cauliflower florets that have been tossed with 1 teaspoon oil and a pinch of salt. Keep the amount modest so the crust stays crisp.

Storage & Make-Ahead

Make ahead: The chicken can be marinated up to 12 hours ahead and cooked up to 2 days ahead. Store cooked chicken in an airtight container in the refrigerator. The spiced pizza sauce can be mixed 3 days ahead, and the mint chutney can be prepared 2 days ahead.

Storage: Refrigerate leftover pizza slices in an airtight container for up to 3 days. For best texture, reheat slices in a 375 degrees F oven or toaster oven for 8 to 10 minutes, until the crust crisps and the cheese is hot. You can also reheat in a skillet over medium-low heat for 4 to 6 minutes, covered for the first few minutes to warm the toppings.

Freezing: Freeze fully baked, cooled slices in a single layer, then transfer to a freezer-safe bag for up to 2 months. Reheat from frozen at 400 degrees F for 12 to 15 minutes.

Nutrition (per serving)

Calories: 700 kcal | Carbs: 63g | Protein: 40g | Fat: 33g | Saturated Fat: 11g | Fiber: 4g | Sugar: 6g | Sodium: 1420mg | Cholesterol: 105mg