Name: Shortcut Chicken Tandoori Pizzas
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup plain whole-milk yogurt; 3 tablespoons jarred tandoori paste or marinade; 1 pound thin skinless, boneless chicken breasts; Kosher salt and freshly ground pepper; 1/2 English cucumber, grated on the large holes of a box grater; 1 tablespoon unsalted butter, at room temperature; 4 pieces naan bread; 1/4 teaspoon garam masala; 1/2 cup packed fresh cilantro and/or mint, roughly chopped, plus more for topping; Juice of 1/4 lemon; 4 ounces paneer, halloumi or feta cheese, cut into small pieces; 1/4 red onion, thinly sliced

Directions

Preheat the broiler. Line 2 baking sheets with foil. Combine 1/4 cup yogurt with the tandoori paste in a medium bowl. Add the chicken, season with salt and pepper and toss well. Set aside for 10 minutes. Toss the grated cucumber with 1/4 teaspoon salt in a colander; set aside to drain.
Butter the naan on one side and sprinkle with the garam masala. Place on one of the baking sheets and broil until lightly toasted, about 2 minutes. Arrange the chicken on the other baking sheet and broil until cooked through and starting to brown, about 8 minutes. Transfer to a cutting board and let cool, then chop.
While the chicken cooks, squeeze the cucumber with your hands to remove the excess moisture. Mix the cucumber with the herbs, lemon juice, remaining 3/4 cup yogurt and 1 tablespoon water; season with salt and pepper.
Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.

Photograph by Ryan Dausch

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine