Chicken Tandoori Pizza Paratha
Get ready to elevate your pizza game with our mouthwatering Chicken Tandoori Pizza Paratha! This delightful fusion features a crispy, golden crust filled with succulent tandoori chicken and gooey, melty cheese, making every bite a flavor explosion. Perfect for a quick dinner or a fun snack, you won't want to miss out on this tasty twist!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tsp ginger garlic paste (5 ml)
- 1 medium onion, chopped
- Red bell pepper, choppedoptional
- 1 medium tomato, chopped
- Yellow bell pepper, choppedoptional
🥩Meat & Seafood(1)
- 300 g boneless chicken, small cubes (0.66 lbs)
🥛Dairy & Eggs(4)
- Mozzarella & cheddar cheese, as required
- 2 eggs
- 1½ cups milk (360 ml)
- 4 tbsp yogurt (60 ml)
🫙Pantry Staples(3)
- 1 cup all-purpose flour (125 g)
- 2 tbsp cooking oil (30 ml)
- ½ tsp sugar (2.5 ml)
🧂Spices & Seasonings(3)
- 1 tbsp fresh coriander leaves, chopped (15 ml)
- 1 tsp oregano (5 ml)
- ¼ tsp salt (1.25 ml)
🍯Sauces & Condiments(2)
- 2–3 tbsp black olives (30 ml)optional
- 1 tbsp green olives (15 ml)optional
📦Other(2)
- 2–3 tbsp pizza sauce (30 ml)
- 1½ tbsp tandoori masala (22.5 ml)
Nutrition (per serving)
Calories
445
Protein
35g
Carbs
38g
Fat
17g
👨🍳 Instructions
- 1
Whisk eggs, sugar, salt, milk, coriander and flour into a smooth, pourable batter.
- 2
For the filling, sauté ginger-garlic paste in oil, add chicken and tandoori masala, then yogurt and cook until the chicken is tender and the mixture is dry.
- 3
Add onion, tomato, bell peppers and olives, followed by oregano and pizza sauce.
- 4
Make a thin paratha from the batter, add the tandoori chicken filling and plenty of mozzarella-cheddar cheese, fold/cover and cook until golden and crispy on both sides and the cheese melts.
💡 Pro Tips
- ✓Whisk your batter for 2-3 minutes until completely smooth, ensuring all flour lumps are hydrated; this develops gluten strands that create a tender, elastic paratha rather than a brittle, crumbly one.technique2-3 minutes whisking
- ✓Cook your tandoori chicken filling until it reaches 75-80% dryness (liquid reduced by ~75%) before adding cheese; excess moisture will steam the paratha and prevent crispiness, reducing texture quality by up to 40%.timing75-80% dryness | 75% liquid reduction
- ✓Let your batter rest for 15-20 minutes at room temperature (68-72°F) before cooking; this allows starch granules to fully absorb water and gluten to relax, yielding 25-30% thinner, more pliable parathas.timing15-20 minutes at 68-72°F
- ✓Use a 1:1 ratio of mozzarella to cheddar cheese by weight; mozzarella alone (melting point ~105°C) lacks structure and oils separate, while cheddar's casein proteins stabilize the emulsion and improve browning through Maillard reaction.ingredient1:1 mozzarella:cheddar ratio
- ✓Cook your paratha on a cast-iron skillet or griddle preheated to 375-400°F rather than non-stick; the higher heat capacity delivers consistent browning and creates the Maillard-reaction crust without sticking, even with cheese spillover.equipment375-400°F cast-iron
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Tandoori Pizza Paratha
Get ready to elevate your pizza game with our mouthwatering Chicken Tandoori Pizza Paratha! This delightful fusion features a crispy, golden crust filled with succulent tandoori chicken and gooey, melty cheese, making every bite a flavor explosion. Perfect for a quick dinner or a fun snack, you won't want to miss out on this tasty twist!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tsp ginger garlic paste (5 ml)
- 1 medium onion, chopped
- Red bell pepper, choppedoptional
- 1 medium tomato, chopped
- Yellow bell pepper, choppedoptional
🥩Meat & Seafood(1)
- 300 g boneless chicken, small cubes (0.66 lbs)
🥛Dairy & Eggs(4)
- Mozzarella & cheddar cheese, as required
- 2 eggs
- 1½ cups milk (360 ml)
- 4 tbsp yogurt (60 ml)
🫙Pantry Staples(3)
- 1 cup all-purpose flour (125 g)
- 2 tbsp cooking oil (30 ml)
- ½ tsp sugar (2.5 ml)
🧂Spices & Seasonings(3)
- 1 tbsp fresh coriander leaves, chopped (15 ml)
- 1 tsp oregano (5 ml)
- ¼ tsp salt (1.25 ml)
🍯Sauces & Condiments(2)
- 2–3 tbsp black olives (30 ml)optional
- 1 tbsp green olives (15 ml)optional
📦Other(2)
- 2–3 tbsp pizza sauce (30 ml)
- 1½ tbsp tandoori masala (22.5 ml)
Nutrition (per serving)
Calories
445
Protein
35g
Carbs
38g
Fat
17g
👨🍳 Instructions
- 1
Whisk eggs, sugar, salt, milk, coriander and flour into a smooth, pourable batter.
- 2
For the filling, sauté ginger-garlic paste in oil, add chicken and tandoori masala, then yogurt and cook until the chicken is tender and the mixture is dry.
- 3
Add onion, tomato, bell peppers and olives, followed by oregano and pizza sauce.
- 4
Make a thin paratha from the batter, add the tandoori chicken filling and plenty of mozzarella-cheddar cheese, fold/cover and cook until golden and crispy on both sides and the cheese melts.
💡 Pro Tips
- ✓Whisk your batter for 2-3 minutes until completely smooth, ensuring all flour lumps are hydrated; this develops gluten strands that create a tender, elastic paratha rather than a brittle, crumbly one.technique2-3 minutes whisking
- ✓Cook your tandoori chicken filling until it reaches 75-80% dryness (liquid reduced by ~75%) before adding cheese; excess moisture will steam the paratha and prevent crispiness, reducing texture quality by up to 40%.timing75-80% dryness | 75% liquid reduction
- ✓Let your batter rest for 15-20 minutes at room temperature (68-72°F) before cooking; this allows starch granules to fully absorb water and gluten to relax, yielding 25-30% thinner, more pliable parathas.timing15-20 minutes at 68-72°F
- ✓Use a 1:1 ratio of mozzarella to cheddar cheese by weight; mozzarella alone (melting point ~105°C) lacks structure and oils separate, while cheddar's casein proteins stabilize the emulsion and improve browning through Maillard reaction.ingredient1:1 mozzarella:cheddar ratio
- ✓Cook your paratha on a cast-iron skillet or griddle preheated to 375-400°F rather than non-stick; the higher heat capacity delivers consistent browning and creates the Maillard-reaction crust without sticking, even with cheese spillover.equipment375-400°F cast-iron