Honey Chicken Naan-zza

Honey Chicken Naan-zza

YIELD: Makes 2 naanzza's


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


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.