Name: Chicken tandoori pizza
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 400 gram chicken tenderloins; 1/4 cup tandoori paste; 1 tablespoon lemon juice; 1/2 cup natural yoghurt; 2 tablespoon vegetable oil; 4 75g pieces naan bread; 2 tablespoon mango chutney; 1 small red capsicum, finely chopped; 2 tablespoon coarsely chopped raisins; 2 tablespoon slivered almonds; 1/3 cup grated tasty cheese; 1/4 cup coriander leaves

Ingredients

400 gram chicken tenderloins

1/4 cup tandoori paste

1 tablespoon lemon juice

1/2 cup natural yoghurt

2 tablespoon vegetable oil

4 75g pieces naan bread

2 tablespoon mango chutney

1 small red capsicum, finely chopped

2 tablespoon coarsely chopped raisins

2 tablespoon slivered almonds

1/3 cup grated tasty cheese

1/4 cup coriander leaves

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced). Grease 2 baking trays.

2.Combine chicken, tandoori paste, juice and half the yoghurt in a medium bowl. Cover with plastic wrap; chill 1 hour to marinate.

3.Heat oil in a large frying pan over moderate heat. Cook chicken 2-3 minutes each side, or until cooked. Remove from pan. Cool slightly; slice thickly.

4.Place naan bread on prepared trays. Spread with chutney; top with chicken, capsicum, raisins, almonds and cheese. Bake 10-12 minutes, or until bases are crisp. Sprinkle with coriander.

5.Serve pizza topped with remaining yoghurt.

For richer flavour, marinate chicken overnight.
Note

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Ingredients

Method

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