Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Line 2 baking sheets with foil. Combine 1/4 cup 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 teaspoon salt in a colander; set aside to drain.
- 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.
- 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 tablespoon water; season with salt and pepper.
- Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.
Nutrition Facts : Calories 530, Fat 20 grams, SaturatedFat 10 grams, Cholesterol 107 milligrams, Sodium 1034 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 40 grams, Sugar 6 grams
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