Pizza Pollo Tandoori

Tandoori Chicken Pizza

I don't know about you but pizza is one of the foods that crosses my mind more than 3 times a week, perfect for a cold night watching TV, for an afternoon with friends, for a quick break and continue working, in general For any occasion.

That delicious dough that lends itself to being filled with flavors, aromas and textures makes it one of my priorities when ordering a delivery. Of course, if I have a little time, I also like to prepare it at home, let the dough ferment a little, turn on the oven, uncover a bottle of wine and let my imagination fly with different ingredients and flavors.

On a pizza night like the one I just described, we discovered this delicious tandoori chicken recipe that immediately became one of our favorites, we used some of the tandoori chicken we had left over from lunch, ranch sauce, artichokes and onion abode, the result….I challenge you to discover it yourselves….I guarantee you, you will love it.

Tandoori chicken pizza

Tandoori chicken was created during the Mughal empire in Southeast Asia and today it is one of the most traditional and well-known chicken recipes in India and Pakistan. A tandoor oven is used (from which the chicken gets its name) which is basically a clay oven fueled by wood, but in this case we do it in the traditional oven. The chicken is marinated in a mixture of yogurt and spices for at least 4 hours and baked for about 30-40 minutes.

I like to make pizza dough with beer, as it adds more flavor to the fermentation of the dough.


  • 1 Beer at room temperature
  • 500g of flour
  • 1 tablespoon active yeast
  • 1/2 teaspoon sugar
  • 1 tablespoon of salt
  • Olive oil

Dissolve the yeast in the beer with the sugar and let it activate for about 5 minutes. Add the flour and knead until the mixture is incorporated. Add the salt so that it is incorporated into the dough and then add a tablespoon of olive oil. . Once the dough is homogeneous, cover it with a little more oil and cover it with a kitchen towel. We let it rise for at least 2 hours in a place that does not have drafts and that is ideally warm and humid. In my house we put it in the turned off oven and put a glass of boiling water in it to incorporate moisture into the oven.

After 2 hours we divide the dough into 4-6 portions (depending on the size of your oven) and mold them into small balls and let them rest again in the same place where you let the dough rise, covered with a cloth until the dough returns. to grow and double in size.


  • 4 chicken breasts
  • 125g Natural or Greek yogurt
  • 1/4 tsp black pepper
  • 1/4 tsp Naga Jolokia Chili INC
  • 1/4 tsp Garlic powder
  • 1/2 lemon
  • 1/4 tsp cardamom
  • 1/4 tsp Garam masala
  • 1/4 tsp Nutmeg
  • 1/4 tsp ground cumin
  • 1/4 tsp ground ginger
  • 1 tsp Sweet paprika (Paprika)
  • 1/2 tbsp salt

Stir the spices and incorporate them into the yogurt, put the chicken to marinate in a covered container with the yogurt and spice mixture for at least 4 hours in the refrigerator (if you can leave it overnight it will be much better).

Preheat the oven to 220ºC and place the chicken on a grill to brown for about 10 minutes per side. Apply a little butter on the chicken skin and lower the temperature to 180ºC, let it cook for 15 more minutes.


Roll out the dough, cover it with tomato paste and a little mozzarella cheese, put the chicken, chopped artichoke hearts, sliced ​​red onion and ranch sauce.

Bake in a preheated oven at the highest temperature available (lower only), in a pizza pan or baking tin, for about 10-15 minutes until the dough is golden and crispy. Remove from the oven, sprinkle with a little fresh chopped parsley, portion and serve.

Since we are Chililovers, we added more Naga Jolokia Chili INC to our pizza.

We hope you crave it, do it, enjoy it and tell us how it turned out!

Add spice to life and Chili INC to food! Chili INC for #chililovers

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