I first made this Tandoori Chicken Naan Pizza when I wanted the smoky, spiced flavors of tandoori but needed dinner on the table quickly—naan as the base makes that possible. It’s an Indian-inspired, weeknight-friendly twist that layers yogurt-marinated chicken, sweet mango, melty mozzarella, and fresh herbs on soft naan. If you want a little more on who I am and why I write recipes like this, see my about page for background and recipe philosophy.
Why you’ll love this dish
This pizza is the best of both worlds: the boldness of tandoori and the convenience of a pizza dinner. It shines when you want something different from takeout—fast to build, easy to customize, and crowd-pleasing. Use it for a casual family dinner, a weekend brunch with friends, or at a game-night spread where people can pick toppings.
“A perfect weeknight treat — bright, smoky, and quick. My kids loved the mango, and I appreciated how fast it comes together.” — home cook review
Benefits at a glance:
- Quick-ish: chicken marinates quickly and cooks fast on high heat.
- Flexible: swap proteins, cheeses, or fruit depending on what’s in your fridge.
- Flavor-forward: yogurt + spices tenderize and infuse the chicken with classic tandoori notes.
- Kid-friendly with easy spice control.
How this recipe comes together
Step-by-step overview before you start: you’ll marinate the chicken in a spiced yogurt mix, cook and slice the chicken, arrange naan with a light smear of the leftover marinade or chutney, top with cheese, mango, chicken, and onions, then bake or broil until the cheese bubbles and edges crisp. Finish with fresh mint and cilantro for brightness.
Cook flow in short:
- Make tandoori marinade and coat chicken. Marinate 1 hour (or overnight).
- Cook chicken (pan-sear, bake, or broil) until 165°F internal temperature.
- Prep naan and toppings (mango, onion, herbs, cheese).
- Assemble pizzas and bake at high heat until cheese melts and edges crisp.
- Garnish and serve hot.
Key Ingredients
What you’ll need (with quick substitution notes):
- 1 cup Plain Yogurt — use Greek yogurt for thicker consistency.
- 3 cloves Garlic — fresh or minced jarred works.
- 1 inch Ginger — fresh ginger is more vibrant than ground.
- 2 tablespoons Lemon Juice — or lime juice.
- 1 teaspoon Hot Paprika — use regular paprika for milder flavor.
- 1 teaspoon Cumin — ground coriander can substitute.
- 1 teaspoon Garam Masala — homemade or store-bought both work.
- 1/2 teaspoon Cayenne Pepper — optional; omit for mild.
- 1 pound Boneless Skinless Chicken Thighs — chicken breasts can be used for a leaner option.
- 1 cup Mango — fresh cubes; peach or pineapple work too.
- 1 cup Mozzarella — provolone or crumbled feta change the profile.
- 4 pieces Naan Bread — store-bought or homemade naan are both fine.
- 1 medium Red Onion — soak in cold water to mellow sharpness.
- 1/4 cup Fresh Mint — adds bright contrast.
- 1/4 cup Fresh Cilantro — optional if you prefer only mint.
Notes: Measure spices accurately for consistent flavor. If you prefer a saucy base, a spoonful of mango chutney mixed with a little yogurt makes a great spread.
Step-by-step instructions
Preparation and cooking method written as clear, actionable steps.
- Make the marinade: In a bowl, whisk together 1 cup plain yogurt, 3 minced garlic cloves, grated 1-inch ginger, 2 tablespoons lemon juice, 1 tsp hot paprika, 1 tsp cumin, 1 tsp garam masala, and 1/2 tsp cayenne (or omit). Stir until smooth.
- Marinate the chicken: Trim and halve or flatten 1 lb boneless skinless chicken thighs for even cooking. Toss with marinade to coat fully. Cover and refrigerate at least 1 hour, preferably 4–8 hours or overnight for deeper flavor.
- Cook the chicken: Preheat oven to 425°F (220°C) or heat a skillet over medium-high. For skillet: add 1 tbsp oil and sear chicken 4–5 minutes per side until charred spots appear and internal temp reaches 165°F (74°C). For oven: place on a lined sheet and roast 12–15 minutes, finishing with a quick broil for char. Rest 5 minutes, then slice thinly.
- Prep toppings: Thinly slice 1 medium red onion (soak in cold water 10 minutes if desired), cube 1 cup mango, shred 1 cup mozzarella, chop mint and cilantro.
- Assemble pizzas: Preheat oven to 475°F (245°C) with a baking sheet or pizza stone inside. Lightly brush naan with a bit of olive oil or spread a thin layer of reserved yogurt-mango chutney. Sprinkle 1/4 cup mozzarella on each naan, distribute sliced chicken, mango, and red onion evenly, then top with remaining cheese.
- Bake: Slide pizzas onto the hot baking sheet or stone. Bake 6–10 minutes until cheese is bubbly and naan edges crisp. For extra char, place under broiler 1 minute—watch closely.
- Finish and garnish: Remove pizzas, scatter fresh mint and cilantro, and squeeze a little lemon if you like. Slice and serve immediately.
Timing: active time about 30 minutes (excluding marination). With a 2–4 hour marinade, total time is 2–4.5 hours.
How to plate and pair
Best ways to enjoy it:
- Slice each naan into quarters and serve family-style on a large board.
- Pair with a crisp cucumber raita or plain yogurt sprinkled with chaat masala to cool the spice.
- Light sides: mixed green salad, roasted cauliflower, or a simple lentil salad.
- Drinks: crisp lager, a citrusy IPA, or a cold mango lassi complement the spices.
If you want to ask about hosting or recipe adjustments for larger groups, visit my contact page and I’ll help tailor quantities.
How to store & freeze
Keeping leftovers fresh and safe:
- Refrigerator: Store cooled, sliced leftover pizza in an airtight container for up to 3–4 days. Reheat in a 375°F oven for 8–10 minutes to restore crispness.
- Freezing: You can freeze cooked toppings (sliced tandoori chicken) for up to 2 months in a freezer bag. Freeze assembled (unbaked) naan pizzas on a tray, then wrap tightly; bake from frozen at 400°F for 12–15 minutes.
- Food safety: Refrigerate within 2 hours of cooking and reheat to 165°F before eating.
Pro chef tips
Helpful cooking advice to improve results:
- Char for flavor: A quick broil or high-heat pan sear adds the smoky notes typical of tandoori.
- Don’t overload the naan: Too many wet toppings make the base soggy—use a thin smear of sauce and moderate mango.
- Use a pizza stone or preheated baking sheet to crisp the naan bottom quickly.
- Control spice: Start with half the cayenne if unsure, and add more to the marinade after tasting a small spoonful of the yogurt mix.
- Quick shortcut: Use rotisserie chicken tossed in the tandoori yogurt for a 20-minute assembly when short on time.
Creative twists
Recipe variations to try:
- Vegetarian: Replace chicken with roasted cauliflower florets tossed in the tandoori marinade.
- Seafood: Use shrimp marinated briefly (15–30 minutes) and cooked quickly to avoid toughness.
- Cheese swaps: Try crumbled paneer with mozzarella for a more Indian profile, or feta for tang.
- Sweet heat: Drizzle a spicy mango chutney or tamarind-date sauce after baking for extra complexity.
- Low-carb: Serve the toppings over grilled eggplant or a cauliflower flatbread instead of naan.
FAQ – Your questions answered
Common questions people search for about this recipe.
Q: How long should I marinate the chicken for best flavor?
A: At least 1 hour for noticeable flavor; 4–8 hours or overnight is ideal. The yogurt’s acidity also tenderizes the meat over time—don’t exceed 24 hours or the texture can become mushy.
Q: Can I make this gluten-free?
A: Yes—use a certified gluten-free naan or substitute with flatbreads made from almond or coconut flour, or serve the toppings over rice or roasted vegetables.
Q: What if I don’t have garam masala?
A: Use a mix of ground cardamom, cinnamon, cloves, and a pinch of nutmeg as a quick substitute. Cumin + paprika will still give a good base if needed.
Q: Is it safe to freeze assembled pizzas?
A: You can freeze unbaked assembled naan pizzas for up to 1 month. Bake from frozen at slightly lower heat (400°F) for a few minutes longer so toppings heat through without burning the crust.
Q: My naan got soggy — how can I fix that?
A: Bake on a very hot surface (preheated stone or inverted baking sheet) so the bottom crisps quickly. Apply sauces sparingly and pat juicy toppings dry before using.
Q: Can I use chicken breast instead of thighs?
A: Yes. Breasts are leaner and cook faster; watch internal temp to avoid dryness—165°F internal temp is the safe target.
Final thoughts
This Tandoori Chicken Naan Pizza is a fast, flavor-packed way to bring Indian-inspired spices to a familiar format—perfect for weeknights or casual entertaining. Give it a try, tweak the toppings to your taste, and let me know how yours turns out in the comments.