Ingredients
Scale
- 500 grams boneless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons tandoori spice blend
- 400 grams pizza dough
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 2 cloves garlic
- juice from 1 lemon
- 1/2 cup Greek yogurt
- cheese (optional, crumbled feta or mozzarella)
Instructions
- Marinate boneless chicken thighs in yogurt and tandoori spices for at least an hour in the refrigerator.
- Preheat oven to 220°C (425°F).
- Roll out your pizza dough on a floured surface into your desired shape, aiming for about 12 inches across.
- Spread marinated chicken evenly on a lined baking sheet and bake for approximately 20 minutes until fully cooked and slightly charred on the edges.
- In a food processor, combine fresh cilantro and mint leaves, garlic, lemon juice, salt, and Greek yogurt. Blend until smooth.
- Spread half of the chutney across the rolled-out pizza dough, layer on tandoori chicken pieces, sprinkle cheese if using, then bake for about 15-20 minutes until golden brown.
- Garnish with additional fresh mint leaves and drizzle more cilantro mint chutney before serving.
Notes
Store leftover pizza in airtight container.
Reheat slices in oven for crispiness.
Serve with extra chutney on top.
Marinate chicken overnight for better flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 25mg