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Tandoori chicken flatbread pizza with melted cheese and fresh cilantro
TrendyTadka Editorial

15-Minute Tandoori Chicken Flatbread Pizza (Quick Naan Hack)

This 15-Minute Tandoori Chicken Flatbread Pizza is the ultimate weeknight dinner shortcut. Using store-bought garlic naan as the artisan crust, it's topped with rich tikka masala sauce, shredded cooked chicken, gooey mozzarella, crisp red onions, and finished with a refreshing cilantro-mint yogurt drizzle.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings (2 flatbreads) servings
Course: Dinner
Cuisine: Indian-American
Calories: 410
Ingredients Method

Ingredients
  

Flatbread & Base
  • 2 large store-bought garlic naan flatbreads such as Stonefire
  • 1/2 cup prepared tikka masala or butter chicken simmer sauce
  • 1 1/2 cups shredded low-moisture mozzarella cheese
Toppings
  • 1 1/2 cups cooked shredded chicken breast or rotisserie chicken
  • 1/2 small red onion thinly sliced into half-moons
  • 1/2 small bell pepper red or green, thinly sliced
  • 1/2 tsp chaat masala optional, for post-bake dusting
Cool Mint Yogurt Drizzle
  • 1/3 cup whole-milk Greek yogurt
  • 1 tbsp fresh mint leaves finely minced
  • 1 tbsp fresh cilantro finely chopped
  • 1 tsp fresh lemon juice
  • 1 pinch kosher salt

Method
 

Instructions
  1. Preheat your oven to 425°F (220°C). Place the bare naan flatbreads directly on a large rimmed baking sheet (or oven rack) and pre-bake for 3 minutes until warm and lightly firm.
  2. In a small bowl, toss the shredded chicken with 2 tablespoons of the tikka masala sauce to coat evenly and lock in moisture.
  3. Spread the remaining tikka masala sauce evenly across the two pre-baked naan flatbreads, leaving a 1/2-inch border around the edges.
  4. Scatter half of the shredded mozzarella over the sauce. Top with the sauced shredded chicken, thinly sliced red onions, and bell peppers.
  5. Sprinkle the remaining mozzarella over the toppings to hold everything in place.
  6. Bake at 425°F (220°C) for 8 to 10 minutes until the cheese is bubbling, melted, and golden-brown at the edges.
  7. While baking, whisk together the Greek yogurt, minced mint, cilantro, lemon juice, and a pinch of salt in a small bowl.
  8. Remove pizzas from the oven, slice into wedges, drizzle with the cool mint yogurt, dust with chaat masala if desired, and serve immediately.