Tandoori chicken pizzas with tahini dressing

Recipes / Meat

Turn naan bread into an Indian feast, with this easy recipe for Tandoori chicken pizzas with tahini dressing

Recipe «Tandoori chicken pizzas with tahini dressing» presented in category Recipes / Meat, to prepare this dish you will need no more 24 minutes. To make this dish at home by prescription from the author Gomer would need: 600g single chicken breast fillets, excess fat trimmed, diagonally sliced, 1/4 cup tandoori curry paste, 2 tbsp vegetable oil, 1 250g pkt frozen spinach, defrosted, 100g cottage cheese , 2 250g pkts naan bread, 90g mango chutney, 130g Greek-style natural yoghurt , 1 tbsp tahini, 1 tbsp fresh lemon juice, 1 garlic clove, finely chopped, 1/2 tsp ground cumin.

Ingredients:

  • 600g single chicken breast fillets, excess fat trimmed, diagonally sliced 
  • 1/4 cup tandoori curry paste 
  • 2 tbsp vegetable oil 
  • 1 250g pkt frozen spinach, defrosted 
  • 100g cottage cheese 
  • 2 250g pkts naan bread 
  • 90g mango chutney 
  • 130g Greek-style natural yoghurt 
  • 1 tbsp tahini 
  • 1 tbsp fresh lemon juice 
  • 1 garlic clove, finely chopped 
  • 1/2 tsp ground cumin 

Instructions

  1. Preheat oven to 220°C. Place the chicken and the tandoori paste in a bowl. Turn the chicken to coat well in the paste.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken and cook, stirring occasionally, for 4 minutes or until chicken is just cooked through. Remove from heat.
  3. Meanwhile, use your hands to squeeze any excess moisture from the spinach and place in a medium bowl. Add the cottage cheese and stir to combine. Place the naan bread on 2 baking trays. Spread the spinach mixture evenly over the bread.
  4. Arrange the chicken over the spinach and bake the pizzas in preheated oven for 20 minutes or until crisp around the edges.
  5. While the pizzas are cooking, make the tahini dressing. Combine the yoghurt, tahini, lemon juice, garlic and cumin in a small bowl.
  6. Place the naan bread pizzas on serving plates. Top with the tahini dressing and mango chutney. Serve immediately.