Tandoori Chicken Naan Pizza

• Meat

  • 2 lbs Chicken thighs, boneless skinless

• Produce

  • 1 Cilantro
  • 4 cloves Garlic
  • 2 tbsp Ginger
  • 1 Lemon, Juice of
  • 1 cup Mango
  • 1 Mint
  • 1/2 Red onion

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 2 tsp Garam masala
  • 1 tbsp Paprika, hot

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Bread & Baked Goods

  • 3 pieces Naan bread

• Dairy

  • 1 cup Mozzarella
  • 1/2 cup Yogurt, Plain
  • 1 Yogurt, Plain

Found on hostthetoast.com

Description

Ingredients

• ½ cup plain yogurt, plus more to top
• Juice of 1 lemon
• 2 tablespoons vegetable oil, plus more for brushing
• 4 cloves garlic
• 2 tablespoons ginger
• 1 tablespoon hot paprika
• 2 teaspoons ground cumin
• 2 teaspoons garam masala
• ½ teaspoon cayenne pepper
• 2 lbs boneless skinless chicken thighs
• 2 tablespoons tomato paste
• 3 pieces naan bread
• ½ red onion, sliced
• 1 cup mango sliced
• 1 cup shredded mozzarella
• Mint, to garnish
• Cilantro, to garnish
• Plain yogurt, to top

Directions

• Combine the yogurt, lemon, oil, garlic, ginger, paprika, cumin, garam masala, and cayenne pepper in a food processor. Process until smooth to make the marinade. Sprinkle the chicken thighs with salt and place in a freezer bag with half of the marinade, turning to coat well. Reserve the remaining half of the marinade in a separate container. Refrigerate 2 hours or overnight.
• Preheat the grill to medium-high. Grill the chicken 5 minutes per side, or until it reaches 160 degrees F. Remove from heat and cut into chunks.
• Brush the naan with oil. Mix the previously reserved marinade mixture with 2 tablespoons of tomato paste. Add additional yogurt to thin, if necessary, to give a spreadable consistency. Spread the naan with the tomato-yogurt mixture. Top with the red onion, chicken, mango, and mozzarella. Turn down the heat on the grill and place the naan pizzas on, or put the naan pizzas on a shelf above the grill grate. Close the lid and grill until the cheese melts. Remove from heat
• Top the pizzas with mint leaves and cilantro, drizzle with yogurt, and serve.