Chicken Pizza (tandori Flavor) Recipe

Activate yeast and make dough

In a small bowl, combine warm water (about 38–43°C / 100–110°F) with sugar and instant yeast. Stir and let sit 5–7 minutes until frothy. In a large mixing bowl, whisk together flour and salt. Make a well, add the yeast mixture and olive oil. Mix until a rough dough forms.

Knead dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and proof in a warm place for 1–1.25 hours or until doubled in size.

When ready, punch down dough and divide into two equal balls (for two 10–11 inch pizzas) or keep whole for one large. Rest the dough balls 15 minutes covered to relax the gluten.

Preheat oven to 250°C (480°F) with pizza stone or baking sheet inside for at least 30 minutes. If using a home oven that doesn’t reach that temperature, preheat to highest temperature (230–250°C). Dust a peel or baking sheet with semolina or cornmeal.

Marinate chicken

In a bowl combine yogurt, ginger-garlic paste, tandoori masala, kashmiri chili powder, ground coriander, garam masala, turmeric, lemon juice, salt and 1 tbsp oil. Mix to a smooth marinade. Add the cubed chicken and coat thoroughly. Cover and refrigerate at least 30 minutes, preferably 2 hours or overnight for best flavor.

Cook the marinated chicken: Heat a skillet or grill pan over medium-high heat and add 1 tbsp oil. Sear the chicken pieces in batches for 4–6 minutes until cooked through and slightly charred at edges. Alternatively, bake on a hot tray at 220°C (430°F) for 10–12 minutes turning once. Remove and set aside. Reserve any pan juices to stir into sauce if desired.

Chop cooked chicken into bite-sized pieces if not already. Keep warm.

Prepare tandoori-style pizza sauce

In a small saucepan, melt 1 tsp butter over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add tomato puree, tomato ketchup, red chili sauce, dry oregano, salt and black pepper. Simmer gently 5–7 minutes to thicken slightly. If sauce is too acidic, add a pinch of sugar. Stir in a tablespoon of the reserved chicken pan juices for deeper flavor if available. Remove from heat and let cool slightly.

Stretch or roll one dough ball into a 10–11 inch round on a lightly floured surface to desired thickness (thin to medium). Transfer to the semolina-dusted peel or baking sheet.

Brush a thin layer of the prepared sauce evenly over the dough, leaving a 1/2 inch rim for crust.

Scatter shredded mozzarella evenly over the sauced base, reserving a small handful for finishing. Sprinkle the cooked tandoori chicken pieces over the cheese layer.

Top with thinly sliced red onion, bell pepper strips, chopped green chilies (if using), and a light sprinkle of chopped coriander. Add grated cheddar in spots for extra tang if desired.

Slide the pizza onto the preheated stone or baking sheet. Bake at 250°C (480°F) for 8–12 minutes, or until crust is golden and cheese is bubbly and slightly browned. If oven temperature is lower, bake 12–16 minutes and move pizza to upper rack for finishing 1–2 minutes if needed. Watch closely to avoid burning.

Remove pizza from oven. Brush crust with melted butter or oil for shine and softness. Sprinkle the remaining fresh coriander and a pinch of chaat masala or extra garam masala (optional) for Bombay street flavor.

Let pizza rest 2 minutes, slice into 6–8 pieces and serve hot. Repeat assembly and bake for second dough ball if making two pizzas.