If you’re craving a pizza that combines bold spices, vibrant textures, and unexpected twists, you’ve got to try the Tandoori Chicken Pizza with Chickpeas and Chutney Recipe. This delightful fusion brings together the smoky richness of tandoori chicken on a soft naan crust, the sweet and tangy punch of Major Grey’s chutney, and the satisfying crunch of spiced toasted chickpeas. Every bite bursts with layers of flavor and color, making it a meal you’ll want to share — or not!
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in building the unique essence of this pizza. From the fragrant spices to the creamy cheese and crispy toppings, every component is thoughtfully chosen to balance taste, texture, and visual appeal.
- 15 ounces can of chickpeas: Adds a hearty, nutty crunch when toasted, complementing the tender chicken perfectly.
- 1 teaspoon vegetable oil: Helps to crisp up the chickpeas evenly without overpowering their natural flavor.
- 1/2 teaspoon curry powder: Infuses the chickpeas with subtle warmth and depth, enhancing the pizza’s Indian-inspired profile.
- 1/2 teaspoon kosher salt: Elevates all flavors and ensures the chickpeas are seasoned just right.
- 1 pound tandoori chicken, chopped: Juicy, spiced chicken that’s the star topping, giving the pizza its unmistakable smoky flavor.
- 4 naan bread: Acts as the perfect soft and chewy pizza base, holding all the toppings without getting soggy.
- 8 ounces Major Grey’s Chutney: Adds a sweet, tangy kick that beautifully contrasts the savory toppings.
- 2 cups Monterey Jack cheese, shredded: Melts gorgeously over the toppings, offering a mild, creamy layer.
- 1/2 cup red onion, diced: Provides a crisp bite and a slight sharpness that cuts through the richness.
- 1/4 cup cilantro, chopped: Adds a fresh, herbal brightness as the finishing touch.
How to Make Tandoori Chicken Pizza with Chickpeas and Chutney Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to a toasty 375°F (190°C). This temperature is perfect for warming the naan and melting the cheese just right without overcooking the chicken.
Step 2: Prepare and Toast Chickpeas
Drain the chickpeas well, then toss them with vegetable oil and curry powder in a small bowl to ensure every bean is evenly coated. Next, toast these spiced chickpeas in a sauté pan over medium heat, stirring occasionally until they’re slightly crispy and golden. This step creates the delightfully crunchy topping that sets this pizza apart. After toasting, sprinkle with a pinch of kosher salt for extra flavor.
Step 3: Ready the Naan Base
Lay your naan breads on a baking sheet and spread about 2 tablespoons of Major Grey’s Chutney over each one. Slide them into the oven for a quick 2-minute bake—this warms the naan and allows the chutney to soften and marry with the bread.
Step 4: Assemble Your Pizza
Pull the naan out carefully, then top generously with chopped tandoori chicken, shredded Monterey Jack cheese, and diced red onion. Return to the oven and bake for another 5 minutes, just enough time for the cheese to melt luxuriously and the flavors to meld beautifully.
Step 5: Final Touches and Serving
Once baked, sprinkle the crispy toasted chickpeas and chopped cilantro over the top. Slice the pizza while warm and get ready to dive into a combination of spicy, sweet, crunchy, and fresh sensations in every bite.
How to Serve Tandoori Chicken Pizza with Chickpeas and Chutney Recipe
Garnishes
Adding a handful of bright cilantro over your pizza isn’t just for looks — it introduces a refreshing herbal note that lightens the rich flavors. If you want to push it further, a drizzle of cooling yogurt or a squeeze of lime juice intensifies the balance beautifully.
Side Dishes
Pair this pizza with a crisp cucumber salad or even some minted raita to counterbalance the spices with cool, creamy textures. A light lentil soup or simple roasted vegetables also complement it wonderfully without stealing the spotlight.
Creative Ways to Present
Try serving slices on a rustic wooden board for a cozy, shared experience with friends or family. Alternatively, individual mini naan pizzas can make a fun appetizer at your next dinner party, letting guests enjoy the Tandoori Chicken Pizza with Chickpeas and Chutney Recipe in small, flavorful bursts.
Make Ahead and Storage
Storing Leftovers
You can store any leftover pizza in an airtight container in the refrigerator for up to 2 days. To keep the toppings crunchy, especially the chickpeas, add them fresh after reheating rather than before storing.
Freezing
This pizza is best enjoyed fresh, but if you must freeze, wrap slices tightly in plastic wrap followed by aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before reheating for best results.
Reheating
The oven is your best friend when reheating this pizza. Place slices on a baking sheet and warm at 350°F (175°C) for 8-10 minutes. This will revive the crispiness and melt the cheese perfectly without making the naan soggy.
FAQs
Can I use other types of flatbread instead of naan for this recipe?
Absolutely! While naan provides a soft, chewy base that pairs exceptionally well with these flavors, you can use pita, flatbread, or even a pre-made pizza crust depending on your preference and availability.
Is it possible to make this recipe vegetarian?
Yes, simply swap out the tandoori chicken for marinated grilled vegetables like bell peppers and mushrooms or try a spiced paneer topping. The chickpeas and chutney will still deliver plenty of flavor.
What if I can’t find Major Grey’s Chutney?
No worries! You can substitute with any sweet mango chutney or a fruit-based chutney to keep that lovely balance of sweet and tangy flavors which is essential to this dish.
How spicy is this Tandoori Chicken Pizza with Chickpeas and Chutney Recipe?
The heat level is mild to moderate, thanks mostly to the cooked tandoori chicken and curry-spiced chickpeas. If you prefer more heat, add a sprinkle of chili flakes or a drizzle of hot sauce before serving.
Can I prepare parts of this recipe in advance?
Yes, you can toast the chickpeas and chop the chicken ahead of time, storing them separately in airtight containers. The naan and chutney can be prepped just before assembling to ensure freshness.
Final Thoughts
This Tandoori Chicken Pizza with Chickpeas and Chutney Recipe is a vibrant, irresistible dish that brings excitement to the pizza night routine. Its bold flavors and crunchy textures will have you reaching for seconds and maybe thirds. Trust me, once you give this a try, it just might become your new favorite twist on pizza to share with friends and family!
Print
Tandoori Chicken Pizza with Chickpeas and Chutney Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Pizza
- Method: Baking
- Cuisine: Indian Fusion
Description
Tandoori Chicken Pizza is a delicious fusion dish combining the bold flavors of Indian tandoori chicken with the comforting appeal of a classic pizza. Using naan bread as the base, this recipe features spiced, toasted chickpeas, tangy Major Grey’s chutney, melted Monterey Jack cheese, and fresh toppings like red onion and cilantro, creating a unique and flavorful meal perfect for a quick dinner or casual gathering.
Ingredients
Chickpeas
- 15 ounces can of chickpeas, drained
- 1 teaspoon vegetable oil
- 1/2 teaspoon curry powder
- 1/2 teaspoon kosher salt
Main
- 1 pound tandoori chicken, chopped
- 4 naan bread
- 8 ounces Major Grey’s Chutney
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to prepare it for baking the naan pizzas.
- Prepare Chickpeas: In a small bowl, combine the drained chickpeas with vegetable oil and curry powder, mixing well to evenly coat the chickpeas with the spices.
- Toast Chickpeas: Heat a sauté pan over medium heat and toast the seasoned chickpeas for several minutes until they are slightly crispy. Remove from heat, sprinkle with kosher salt, and set aside.
- Prepare Naan Bread: Place the naan bread on a baking sheet and spread about 2 tablespoons of Major Grey’s Chutney over each naan. Bake in the preheated oven for 2 minutes to warm and lightly toast.
- Assemble Pizza: Remove the naan from the oven and evenly top each with chopped tandoori chicken, shredded Monterey Jack cheese, and diced red onion. Return to the oven and bake for an additional 5 minutes until the cheese melts.
- Serve: Take the pizzas out of the oven, sprinkle the toasted chickpeas and chopped cilantro over the top. Slice and serve warm to enjoy the flavorful fusion of tastes and textures.
Notes
- For extra heat, add a pinch of red chili flakes to the chickpeas while toasting.
- You can substitute Monterey Jack with mozzarella or a cheese blend of your choice.
- Use fresh naan for best results; frozen naan should be thawed before use.
- Major Grey’s Chutney adds a sweet and tangy flavor, but you can substitute with mango chutney if unavailable.
- This pizza is best enjoyed immediately to retain the crispness of the toasted chickpeas.
