Tandoori Chicken Pizzas

  • Serves 4-6

Tandoori Chicken Pizzas

  • ⅓ cup tandoori paste
  • 2 tablespoons plain yoghurt
  • 600g chicken thigh fillets
  • 1 tablespoon vegetable oil
  • 500g brown onions, halved, then thinly sliced
  • 3 cloves garlic, crushed
  • 2 teaspoons sugar
  • ⅓ cup tomato paste
  • 2 large plain pizza bases
  • 2 cups grated pizza cheese
  • 200g tub Copperpot Tzatziki
  • ½ cup coriander leaves
  • ½ cup chopped cashews
  • Combine tandoori paste and yoghurt in a large glass or ceramic bowl. Using a meat mallet or rolling pin, flatten thigh fillets slightly, then cut each into quarters. Add to tandoori mixture and stir to coat. Cover and refrigerate 20 minutes.
  • Meanwhile, heat oil in a frying pan over a moderately low heat. Add onions and cook, stirring occasionally, for 20 minute or until soft and golden. Add garlic and sugar and cook, stirring for 2 minutes longer. Remove from heat.
  • Preheat oven to 190°C. Line a large shallow sided baking tray with baking paper. Arrange chicken pieces in a single layer on tray. Bake 12 minutes. Remove from oven and increase temperature to 220°C
  • Place pizza bases on 2 lightly oiled oven trays. Mix tomato paste with 1 tablespoon water and spread over pizzas. Top with onions, then sprinkle with half the cheese. Top with chicken, then sprinkle with remaining cheese. Bake 15 minutes, swapping trays halfway through cooking time. Serve topped with tzatziki, coriander and cashews.