Tuesday, 2 September 2014

TANDOORI CHICKEN PIZZA WITH FRESH CILANTRO CHUTNEY & HALLOUMI CHEESE




TANDOORI CHICKEN PIZZA WITH FRESH CILANTRO CHUTNEY & HALLOUMI CHEESE

I love pizza & have been seeing different cultural variations of the Italian classic. This is my twist on an Indian favourite of mine. 

I decided to use fresh cilantro & mint from my garden for a spicy chutney as the sauce, tandoori chicken & Halloumi cheese on a base of the traditional Indian naan. 



INGREDIENTS


TANDOORI CHICKEN PASTE 
1 chicken breast cubed
1 tbsp fat free mayonnaise
1 tbsp tandoori masala powder

CILANTRO CHUTNEY
1 bunch cilantro
1 medium sized purple onion
1 tomato
1 green chill
1/2 lemon
3 tbsp fresh mint leaves
1/2 tbsp salt

PIZZAS
2 whole wheat or white flour naan bread
cilantro chutney
tandoori chicken
Halloumi cheese
thinly sliced onion
fresh cilantro
tomato
sea salt


METHOD


Chop chicken into bite size pieces. Create tandoori paste & marinate chicken for 15 minutes.

Bake at 350 degrees for 20 minutes. 

In a blender, combine chutney ingredients & blend until smooth. Cilantro stems can be added, remove larger pieces of stems.

Spread cilantro chutney on naan bread. Bake at 350 degrees for 10 minutes. Add onion, chicken & Halloumi cheese. Broil until desired crispness. 

Top with fresh cilantro, tomato, cilantro chutney, lemon & sea salt. 




Tip: Chutney can be stored in a sealed jar in the refrigerator for up to one week.


XO 
Kiran & THE BLANK PLATE 


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