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Tandoori Chicken Pizza

  • Condiments
Image of cilantro

Ingredients

  • 2 Tbsp Wood’s Mango Chilli Chutney
  • 1 Pizza Base
  • 1.3 cups Tasty Cheese
  • 1.4 cups Fresh Coriander Leaves
  • 2Tbsp Tandoori Paste
  • 1Tbsp Lemon Juice
  • 1.5 cups Plain Yoghurt
  • 2 Cooked Chicken Breast Fillets (thinly sliced). Alternatively, use store-bought BBQ Chicken
  • 1 Small Red Onion (thinly sliced
  • 40g Baby Spinach
  • 2Tbsp Raisins (roughly chopped)
  • 2Tbsp Slivered Almonds

Method

1

Preheat oven to 220°C / 200°C fan forced.

2

Cook chicken breast fillets over medium-high heat until the chicken is no longer pink and set aside to rest for 5 minutes. Once rested, thinly slice. Alternatively, use store-bought BBQ Chicken.

3

Combine tandoori paste, lemon juice and half of the yoghurt in a medium bowl. Add the chicken. Turn to coat and cover with film. Refrigerate for 1 hour (if time allows).

4

Place pizza base on baking tray. Spread the Wood’s Mango Chilli Chutney over the pizza base. Top with sliced onion, baby spinach, chicken, raisins, almonds and cheese.

5

Bake for 12 - 15 minutes or until base is crisp.

6

Serve pizza sprinkled with coriander and dolloped with the remaining yoghurt.Share this

Time Needed

  • 15 mins
    Prep
  • 20 mins
    Cook

Difficulty & Yield

  • easy
  • Serves
    4
Mango Chilli Chutney 2.4kg

Made with chunks of ripe mango and red chillies, this thick and fruity chutney boasts a sweet and savoury flavour with a kick of heat.

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