Tandoori Chicken Pizza

Name: Tandoori Chicken Pizza
Prep time: 30 min
Cook time: 26 min
Total time: 56 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) pieces; ½ cup (120 g) plain whole-milk yogurt; 1 tablespoon (15 ml) fresh lemon juice; 3 cloves (10 g) garlic, finely grated or minced; 1 tablespoon (10 g) fresh ginger, peeled and finely grated; 1 tablespoon (8 g) tandoori masala; 1 teaspoon (2 g) Kashmiri chili powder (or paprika); 1 teaspoon (2 g) ground cumin; 1 teaspoon (5 g) kosher salt; 2 tablespoons (28 ml) neutral oil, such as avocado or canola, 1 tablespoon for the marinade, 1 tablespoon for the skillet; ¾ cup (180 ml) plain tomato sauce; 1 teaspoon (2 g) garam masala; ¼ teaspoon (1½ g) kosher salt; ⅓ cup (80 g) plain whole-milk yogurt; 2 teaspoons (10 ml) fresh lemon juice; 1 tablespoon (15 ml) cold water, to thin the drizzle; kosher salt, a pinch, to taste; 2 balls (1 lb each) (900 g) pizza dough, at room temperature for 45 minutes, kept covered; 8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded; 1 small (about 3.5 oz) (100 g) small red onion, halved and sliced into thin half-moons; ½ cup, loosely packed (15 g) fresh cilantro, leaves and tender stems roughly chopped; 1 small (10 g) green chili (serrano or Thai), thinly sliced (optional); 1 tablespoon (14 ml) extra-virgin olive oil, for brushing the crust edges; ¼ cup (30 g) all-purpose flour, for dusting; 2 tablespoons (20 g) fine cornmeal or semolina, for the peel

From the MyKitchenBank Kitchen

Yogurt-marinated chicken thighs, browned in a hot skillet and piled onto a spiced tomato base with sharp red onion, melty mozzarella, fresh cilantro and a cooling lemon-yogurt drizzle. It's an Indian-restaurant favorite in pizza form, and you bake it on a screaming-hot stone for a blistered, crisp crust.

Prep: 30 min
Cook: 26 min
Wait: 45 min
Total: 1 hr 41 min
Makes: 2 pizzas, 12 inches (30 cm) each, 8 slices total

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Ingredients

4 servings

For the tandoori chicken
1 lb (450 g) boneless, skinless chicken thighs, trimmed of excess fat, cut into ¾-inch (2 cm) pieces
½ cup (120 g) plain whole-milk yogurt
1 tablespoon (15 ml) fresh lemon juice
3 cloves (10 g) garlic, finely grated or minced
1 tablespoon (10 g) fresh ginger, peeled and finely grated
1 tablespoon (8 g) tandoori masala
1 teaspoon (2 g) Kashmiri chili powder (or paprika)
1 teaspoon (2 g) ground cumin
1 teaspoon (5 g) kosher salt
2 tablespoons (28 ml) neutral oil, such as avocado or canola, 1 tablespoon for the marinade, 1 tablespoon for the skillet
For the spiced tomato sauce
¾ cup (180 ml) plain tomato sauce
1 teaspoon (2 g) garam masala
¼ teaspoon (1.5 g) kosher salt
For the lemon-yogurt drizzle
⅓ cup (80 g) plain whole-milk yogurt
2 teaspoons (10 ml) fresh lemon juice
1 tablespoon (15 ml) cold water, to thin the drizzle
kosher salt, a pinch, to taste
For assembling
2 balls (1 lb each) (900 g) pizza dough, at room temperature for 45 minutes, kept covered
8 oz (225 g) low-moisture whole-milk mozzarella, coarsely shredded
1 small (about 3.5 oz) (100 g) small red onion, halved and sliced into thin half-moons
½ cup, loosely packed (15 g) fresh cilantro, leaves and tender stems roughly chopped
1 small (10 g) green chili (serrano or Thai), thinly sliced (optional)
1 tablespoon (14 ml) extra-virgin olive oil, for brushing the crust edges
¼ cup (30 g) all-purpose flour, for dusting
2 tablespoons (20 g) fine cornmeal or semolina, for the peel

Equipment (7)

Pizza stone or baking steel (at least 13 inches / 33 cm), or a heavy rimmed baking sheet turned upside down
Pizza peel or rimless baking sheet for sliding pizzas into the oven
12-inch (30 cm) heavy skillet, cast iron or stainless steel
Medium mixing bowl
Instant-read thermometer
Sharp knife and cutting board
Pizza cutter

Steps

Before you start

Take the pizza dough out of the fridge at the start of the recipe. It needs about 45 minutes at room temperature to relax, or it will spring back when you stretch it.
The oven heats for 45 minutes while the chicken marinates. Start both at the same time. A properly heated stone or steel is the key to a crisp bottom.
If your dough is frozen, thaw it in the fridge overnight, then let it come to room temperature as above.
Shred your own mozzarella if you can. Low-moisture block mozzarella melts better than pre-shredded cheese and doesn't turn watery.
You'll bake the pizzas one after the other, so keep the second dough ball covered until you need it.

1
Marinate chicken, heat ovenOven 500°F / 260°C
- Place a pizza stone or steel on the middle rack and heat the oven to 500°F (260°C) for a full 45 minutes.
- Meanwhile, in a medium bowl whisk together ½ cup (120 g) yogurt, 1 tablespoon lemon juice, the garlic, ginger, tandoori masala, chili powder, cumin, 1 teaspoon salt and 1 tablespoon of the neutral oil.
- Add the chicken pieces and stir until every piece is thickly coated.
- Cover and leave at room temperature while the oven heats.
- Take the dough out of the fridge now, keep it covered, and let it rest on the counter.
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Ready when: Chicken is evenly coated in a thick, brick-red marinade; stone is fully heated after 45 minutes
Tip: Don't marinate longer than 4 hours. The acid in the yogurt and lemon can turn the chicken mushy.
2
Make sauce and drizzle
- In a small bowl, stir the tomato sauce, garam masala and ¼ teaspoon salt together.
- In a second small bowl, whisk ⅓ cup (80 g) yogurt with 2 teaspoons lemon juice, 1 tablespoon cold water and a pinch of salt.
- Add more water by the teaspoon if needed until the drizzle runs off a spoon in a thin ribbon.
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Ready when: The sauce is thick and spoonable; the drizzle falls from a spoon in a ribbon
Tip: Keep the tomato sauce uncooked. It cooks on the pizza, and a raw base stays bright against the rich chicken.
3
Prep the toppings
- Slice the red onion into thin half-moons, shred the mozzarella if you haven't already, roughly chop the cilantro, and slice the green chili if using.
- Set everything near your work surface so you can top the pizzas quickly.
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Ready when: Onion slices are thin enough to bend easily; cheese is in shreds, not clumps
Tip: Pat the onions dry with a paper towel if they seem wet, so they don't steam on the pizza.
4
Brown the chicken
- Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes, then add the remaining 1 tablespoon neutral oil.
- Lift the chicken pieces from the marinade, letting excess drip off, and spread them in a single layer.
- Cook without moving for 3 minutes until charred underneath, then turn and cook 4 to 5 minutes more.
- Check the thickest piece with a thermometer.
- Transfer to a plate and discard any leftover marinade.
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Ready when: Pieces are deeply browned with charred edges and read 165°F (74°C) in the thickest piece
Tip: Cook in two batches if the pieces touch. Crowding makes them steam instead of char.
5
Stretch the first dough
- Dust a clean counter with some of the flour.
- Place one dough ball on it and press from the center outward with your fingertips, leaving a ½-inch (1.5 cm) rim.
- Lift and drape the dough over your knuckles, rotating it, until it stretches to a 12-inch (30 cm) round.
- Sprinkle 1 tablespoon cornmeal on a pizza peel or rimless baking sheet and lay the dough on top.
- Give it a gentle shake to make sure it slides freely.
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Ready when: Dough is an even round about ⅛ inch thick, with no holes, and slides when shaken
Tip: If the dough springs back, cover it and rest 5 minutes, then try again. Avoid a rolling pin, which pushes out the air that makes the crust puffy.
6
Top and bake first pizzaOven 500°F / 260°C
- Spread about 90 ml (⅓ cup) of the tomato sauce over the dough, leaving the rim bare.
- Scatter over about half of the mozzarella (roughly 110 g), half of the chicken, half of the onion and half of the chili.
- Brush the rim lightly with olive oil.
- Slide the pizza onto the hot stone with a quick jerk of the peel.
- Bake at 500°F (260°C) for 8 to 10 minutes.
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Ready when: Crust rim is puffed and deep golden with dark blisters, and the cheese is bubbling with browned spots
Tip: Top quickly. Dough left sitting under wet toppings sticks to the peel.
7
Finish first pizza
- Use the peel to move the pizza to a cutting board.
- Scatter over half of the cilantro and drizzle with half of the lemon-yogurt sauce.
- Let it rest 2 minutes so the cheese sets, then slice into 4 wedges or 8 slices.
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Ready when: Cheese stops sliding when you cut
Tip: Add the yogurt drizzle only after baking. Heat will split it.
8
Shape and bake second pizzaOven 500°F / 260°C
- Reheat the stone for 3 minutes with the oven door closed, then repeat the stretching, topping and baking with the second dough ball, remaining cornmeal, flour, sauce, cheese, chicken, onion and chili.
- Bake 8 to 10 minutes at 500°F (260°C) until the crust is deep golden and the cheese is bubbling and spotted brown.
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Ready when: Crust rim is puffed and deep golden, and the cheese is bubbling with brown spots
Tip: Use warm cooked chicken or rewarm it for 30 seconds in the microwave so the second pizza bakes as fast as the first.
9
Finish and serve
- Transfer the second pizza to the board, top with the remaining cilantro and yogurt drizzle, rest 2 minutes, and slice.
- Serve right away, with extra drizzle on the side.
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Ready when: Slices hold their shape and the cheese is set

Good to know

Tips

Pat the marinated chicken lightly with your fingers as you lift it out, leaving a thin coating. A thick layer of marinade will burn in the skillet before the chicken browns.
Keep the chicken pieces small, about ¾ inch. Larger chunks sit unevenly on the pizza and cool the cheese.
Let the stone reheat for a few minutes between pizzas, or the second crust will bake pale and slow.
If your oven only goes to 475°F (245°C), bake 2 to 3 minutes longer and look for the same golden, blistered crust.

Make ahead

"Marinate the chicken up to 24 hours ahead only if you reduce the lemon juice to 2 teaspoons; otherwise limit marinating to 4 hours. The chicken can be fully cooked up to 2 days ahead and refrigerated. Make the sauce and drizzle up to 3 days ahead. Slice the onion and shred the cheese up to a day ahead."

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 3 days in an airtight container, with the yogurt drizzle stored separately. Freezer: wrap slices individually for up to 2 months. Reheat slices on a baking sheet in a 425°F (220°C) oven for 8 to 10 minutes, or in a covered skillet over medium-low heat for 5 minutes, then add fresh cilantro and drizzle.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breast. Cut into ½-inch pieces and cook 1 to 2 minutes less per side. Breast dries out faster, so watch it closely and remove at 165°F (74°C).
tandoori masala → 1 teaspoon each ground coriander and paprika, ½ teaspoon each garam masala, turmeric and ground ginger. Gives a similar warm spice profile if you can't find the premixed blend.
plain whole-milk yogurt → unsweetened plain coconut or soy yogurt. Works in both the marinade and drizzle; the flavor will be slightly milder.
low-moisture whole-milk mozzarella → half mozzarella, half provolone or paneer cubes. Provolone adds sharper flavor; paneer adds a mild bite. Keep the total weight the same.