Tandoori Chicken Pizza

Aperture:f/5.6
Focal Length:55mm
ISO:1250
Shutter:1/100 sec
Camera:NEX-5R

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Tandoori chicken pizza:
Pizza dough: Makes 2 pizzas of 10 inches (Medium thickness crusts).
All-purpose flour – 4 cups
Water – 1 ½ cup.
Yeast- 2 tsp.
Sugar- 8 tsp.
Salt- 1 tsp.
Oil (Canola or olive oil) – 8 Tbsp.

Method: Take Luke-warm water in a mixing bowl, add yeast, salt, sugar, oil and mix well. Let it rest for 5 minutes and then ass the all-purpose flour and turn it into smooth dough. Cover with a wet kitchen cloth and let the dough rise (for about 2 hours). Roll it into a circle and bake the crust for 10 minutes @ 375. This is all set to add the sauce, toppings and cheese of your choice.
When I make the pizza dough, I make a big batch and freeze after baking the crust. This saves a lot of time. You can double and triple this recipe as you like.
Tandoori Chicken: This will also be enough as a topping for 2-3 pizzas. Baked or grilled Tandoori chicken freezes well.
Boneless, skinless chicken- 1lb (cut into bite size pieces).

Marinate with the following ingredients:
Salt- ½ tsp.
Turmeric-1/4 tsp.
Chili powder-1 tsp.
Paprika-1/4 tsp.
Garam masala-1/2 tsp.
Coriander powder – 1/2 tsp.
Cumin powder – 1/4 tsp.
Yogurt- 1/4 cup.
Oil- 2-3 tbsp.
Mix all the marinating ingredients with chicken pieces and grill or bake @ 400 for 20minutes or more.

Assembling: Bake the pizza with your favorite sauce or homemade pizza sauce with toppings of your choice.
For Authentic Tandoori flavor, top the pizza with onions, cilantro, chicken, finely chopped green chili or jalapeno and sprinkle some lime juice, chaat masala (¼ tsp.), Mango powder (¼ tsp.) on the top when done baking. Serve with any of your favorite sauce (I use Indian style Maggi tomato ketchup).

I have been using presto pizza oven for 2 ½ years and the pizzas turns out really good in less time. Here is the link to it:

http://www.amazon.com/Presto-03430-Pizzazz-Pizza-Oven/dp/B00005IBXJ/ref=sr_1_1?ie=UTF8&qid=1382888928&sr=8-1&keywords=pizza+maker

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