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Honey Chicken Naan-zza
YIELD: Makes 2 naanzza's
INGREDIENTS
For Honey Tandoori Chicken:
1 T
-vegetable oil
1/2 cup
-onion
,chopped
1 T
-ginger
,chopped
1 T
-garlic
,chopped
1/2 tsp.
-Thai bird chilli
1/2 T
-smoked paprika powder
3/4 tsp.
-salt
1/2 tsp.
-cumin seeds
1/2 tsp.
-turmeric powder
1/2 tsp.
-coriander
,ground
1/2 tsp.
-cayenne powder
1/3 cup
-plain yogurt
1/2 T
-lemon juice
2 1/2 T
-honey
1 1/4 lbs.
-chicken breast
,diced
For Assembly (For 1 Naan-zza):
1 each
-naan bread
1 portion
-honey tandoori chicken
1/2 cup
-mozzeralla cheese
DIRECTIONS
For Honey Tandoori Chicken: In a blender, place all the Honey Tandoori Chicken ingredients except the chicken breast. Blend until smooth.
Place diced chicken in a bowl and pour the marinade over it. Turn to coat evenly, rub the marinade on the chicken. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours, mixing occasionally.
Preheat the grill and preheat the oven to 400°F.
Remove the chicken from the marinade. Place on the grill and cook for 5 minutes on the first side. Turn, baste as needed, and cook on the second side for 5 minutes. Turn and continue cooking as necessary until the chicken is cooked through, or reaches an internal temperature of 165°F. Make sure it is still tender.
Divide the chicken into 2 portions.
For Assembly: Place one naan bread on a sheet tray with parchment paper. Place one portion of the grilled chicken on the naan bread. Top with 1/2 cup of Mozzarella. Place the naanzza in the preheated oven for 7–10 min, or until desired doneness. Repeat step 1 for the remaining naan-zza.