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Tandoori chicken pizzas with tahini dressing
Tandoori chicken pizzas with tahini dressing
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Prep Time:
15 minutes
Cook Time:
24 minutes
Total Time:
39 minutes
Elevate naan bread with Tandoori chicken pizzas topped with tahini dressing.
Ingredients:
  • 600g (about 3) single chicken breast fillets, excess fat trimmed, diagonally sliced
  • 77.50 gm (3 tbsp) tandoori curry paste (Sharwood's brand)
  • 36.80 gm vegetable oil
  • 1 250g pkt frozen spinach, defrosted
  • 100g Cottage Cheese
  • 2 250g pkts naan bread (Patak's brand)
  • 90g (1/4 cup) mango chutney
  • 130g (1/2 cup) Greek-style natural yoghurt
  • 24.00 gm tahini (sesame paste)
  • 21.00 gm fresh lemon juice
  • 1.25 gm ground cumin
Instructions:
  • Preheat your oven to a sizzling 220°C. In a bowl, mix the chicken with the aromatic tandoori paste until fully coated.
  • In a large non-stick frying pan over medium-high heat, heat oil. Add chicken and cook for about 4 minutes, stirring occasionally, until chicken is perfectly cooked. Remove from heat.
  • Gently squeeze spinach to remove excess moisture, then mix with cottage cheese in a bowl. Place naan bread on baking trays and spread spinach mixture evenly on each bread.
  • Place the chicken on top of the bed of fresh spinach and bake the pizzas in a preheated oven for 20 minutes, or until the edges are perfectly crisp.
  • Prepare the tahini dressing by mixing together yogurt, tahini, lemon juice, garlic, and cumin in a small bowl while the pizzas bake.
  • Plate the naan bread pizzas and generously drizzle with the flavorful tahini dressing and sweet mango chutney. Serve promptly to enjoy the delicious combination of flavors.

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