Tandoori Chicken Pizza

• •1.5 lb chicken thighs, boneless, skinless, cut into 1-inch pieces
• •0.5 cup plain full-fat yogurt
• •1 tablespoon ginger-garlic paste
• •1 tablespoon lemon juice
• •1 teaspoon Kashmiri chili powder
• •0.5 teaspoon turmeric powder
• •0.5 teaspoon cumin powder
• •0.5 teaspoon coriander powder
• •0.5 teaspoon garam masala
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •1 tablespoon vegetable oil
• •0.5 cup tomato puree
• •1 teaspoon ginger-garlic paste
• •0.5 teaspoon garam masala
• •0.3 teaspoon cumin powder
• •0.3 teaspoon salt
• •0.3 teaspoon sugar
• •2 tablespoon heavy cream
• •1 lb pizza dough ball
• •1.5 cup mozzarella cheese, shredded
• •0.5 medium red onion, thinly sliced
• •0.5 medium green bell pepper, thinly sliced
• •0.3 cup fresh cilantro, chopped
• •1 tablespoon olive oil
• •1 tablespoon cornmeal or semolina

Instructions

1. 1

   Marinate the Chicken: In a medium bowl, combine the chicken pieces with plain yogurt, 1 tablespoon ginger-garlic paste, 1 tablespoon lemon juice, Kashmiri chili powder, turmeric powder, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.5 teaspoon garam masala, 0.5 teaspoon salt, and black pepper. Mix well to ensure all chicken pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

2. 2

   Cook the Tandoori Chicken: Heat 1 tablespoon vegetable oil in a large skillet or non-stick pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through, lightly charred, and browned on all sides. Remove from heat and set aside.

3. 3

   Prepare the Tandoori Pizza Sauce: In a small saucepan, combine tomato puree, 1 teaspoon ginger-garlic paste, 0.5 teaspoon garam masala, 0.25 teaspoon cumin powder, 0.25 teaspoon salt, and sugar. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally, until slightly thickened. Stir in the heavy cream (if using) and remove from heat.

4. 4

   Preheat Oven: Place a pizza stone or heavy baking sheet in your oven and preheat to 475°F (245°C) for at least 30 minutes. This ensures a crispy crust.

5. 5

   Prepare the Dough: On a lightly floured surface, stretch or roll out the pizza dough ball into a 12-14 inch circle. Carefully transfer the dough to a pizza peel or a piece of parchment paper lightly dusted with cornmeal or semolina.

6. 6

   Assemble the Pizza: Spread the prepared tandoori pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle about half of the shredded mozzarella cheese. Evenly distribute the cooked tandoori chicken pieces, sliced red onion, and sliced green bell pepper over the sauce. Top with the remaining mozzarella cheese. Brush the edges of the crust with olive oil.

7. 7

   Bake the Pizza: Carefully slide the pizza onto the preheated pizza stone or baking sheet in the oven. Bake for 12-18 minutes, or until the crust is golden brown and the cheese is melted and bubbly with some browned spots. For extra crispiness, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.

8. 8

   Finish and Serve: Carefully remove the pizza from the oven. Garnish generously with fresh chopped cilantro. Let it cool for a minute or two before slicing and serving hot.

Chef's Tips

• 💡For the best Tandoori flavor, marinate the chicken for at least 2 hours, or even overnight. The longer it marinates, the more tender and flavorful it will be.
• 💡Do not overcrowd the pan when cooking the chicken; this allows it to brown nicely instead of steaming. Cook in batches if necessary.
• 💡A preheated pizza stone or steel is crucial for a crispy crust. Allow it to heat up for at least 30 minutes to an hour.
• 💡Avoid overloading your pizza with toppings, as this can make the crust soggy and difficult to cook evenly.
• 💡If you don't have Kashmiri chili powder, you can substitute with a mix of paprika (for color) and a pinch of cayenne pepper (for heat).