Tandoori Chicken Paratha Pizza

Serves 4

Time 30 minutes plus marinating time

Ingredients

For the Tandoori Chicken

2 large chicken thighs

1 tbsp tandoori paste

¼ cup plain yoghurt

1 tbsp olive oil

For the Raita

½ cup plain yoghurt

¼ cup Lebanese cucumber, grated

1 garlic clove, grated

1 tsp mint, finely chopped

¼ tsp ground cumin

Pinch of salt and pepper

Other

4 frozen parathas

1 small green capsicum, diced

1 small red onion, finely sliced

2 cups grated mozzarella

Small bunch of coriander leaves, picked

Mango chutney, to spread

Method

Preheat oven to 220°C.

For the tandoori chicken, add the yoghurt and tandoori paste to a bowl and mix well. Add the chicken and stir to coat evenly. Marinate in the fridge for 30 minutes.

Heat a frying pan over medium heat and add the olive oil. Once hot, add the chicken and cook for about 5 minutes on each side, or until cooked through. Remove from the pan, slice thinly and set aside.

For the raita, combine all ingredients in a bowl and mix until smooth. Set aside.

Line a large baking tray (use two if needed). Lay the parathas onto the tray. Spread a thin layer of mango chutney over each paratha. Top with sliced chicken, capsicum and red onion, then sprinkle generously with mozzarella.