Categories: Pizza/flatbread
Ingredients
- 1 cup plain whole-milk yogurt
- 3 tbsp. jarred tandoori paste or marinade
- 1 lb. thin chicken breasts
- Kosher salt and black pepper
- 1/2 cucumber, grated on the large holes of a box grater
- 1 tbsp. unsalted butter, at room temp
- 4 pieces naan bread
- 1/4 tsp. garam masala
- 1/2 cup packed fresh cilantro and/or mint, roughly chopped, plus more for topping
- Juice of 1/4 lemon
- 4 oz. feta cheese, cut into small pieces
- 1/4 red onion, thinly sliced
Directions
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Preheat the broiler. Line 2 baking sheets with foil. Combine yogurt with the tandoori paste in a medium bowl. Add the chicken, season with salt and pepper and toss well. Set aside for 10 minutes. Toss the grated cucumber with 1/4 tsp salt in a colander; set aside to drain.
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Butter the naan on one side and sprinkle with the garam masala. Place on one of the baking sheets and broil until lightly toasted, about 2 minutes. Arrange the chicken on the other baking sheet and broil until cooked through and starting to brown, about 8 minutes. Transfer to a cutting board and let cool, then chop.
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While the chicken cooks, squeeze the cucumber with your hands to remove the excess moisture. Mix the cucumber with the herbs, lemon juice, remaining 3/4 cup yogurt and 1 tbsp. water; season with salt and pepper.
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Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1-2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.