Tandoori Chicken Pizza with Greek Yoghurt & Cucumber
A nice little fusion of Italian and Indian - Tandoori flavours on a pizza, who would have thought! Served with a simple salad of tomato, cucumber and rocket, it's your Friday night pizza sorted. Enjoy with a crisp local lager and it's a cracking way to end the week. Share the moment #youplateit with us on Instagram.
Ingredients
- 1 Pizza Base
- 2 Chicken Thighs (skinless)
- 80 Grams of Greek Yoghurt
- 1 Small Bunch of Coriander
- 65 Grams of Fire Roasted Red Capsicum
- 50 Grams of Grated Pizza Cheese
- 1 50 Gram Pack of Pizza Tomato Paste
- 1 Lebanese Cucumber
- 50 Grams of Fetta Cheese
- 1 Spring Onion
- 2 Tablespoons of Tandoori Paste
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
Cook Tandoori Chicken:
Preheat oven to 250°C until nice and hot. Pat dry chicken with paper towel and cut into 1 cm dice. Coat chicken well with tandoori paste. Heat olive oil in a pan over medium-high heat. When oil is shimmering, add chicken and cook until browned on outside, about 3 minutes per side. Transfer to a plate and set aside.
Add Pizza Toppings:
Slice fire roasted capsicum. Add pizza base to a lined baking tray. Spread tomato paste over the base and top with pizza cheese. Add cooked chicken pieces, fire roasted capsicum and fetta (crumbling as you add).
Cook Pizza:
Place pizza in oven and cook for 10 - 12 minutes until the base is browned and crisp, or done to your liking.
Prepare Side Salad:
While the pizza cooks; wash the fresh produce. Using a peeler, slice the cucumber into ribbons. Pick coriander leaves (discarding stems). Thinly slice spring onions on a slight angle.
You Plate It:
Remove pizza from the oven, dollop yoghurt on top and garnish with coriander. Top with cucumber ribbons and spring onions. Cut into slices. Enjoy!
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