ACTIVE: 40 min/ TOTAL: 40 min/ SERVES: 4
1 cup plain whole-milk yogurt
3 tbsp jarred tandoori paste or marinade
1 pound thin skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 English cucumber, grated on the large holes of a box grater
1 tbsp unsalted butter, at room temperature
4 pieces naan bread
1/4 tsp garam masala
1/2 cup packed fresh cilantro and /or mint, roughly chopped, plus more for topping
Juice of 1/4 lemon
4 ounces paneer, halloumi or feta cheese, cut into small pieces
1/4 red onion, thinly sliced
- Preheat the broiler. Line 2 baking sheets with foil. Combine 1/4 cup yogurt with the tandoori paste in a medium bowl. Add the chicken, season with salt and pepper and toss well. Set aside for 10 minutes. Toss the grated cucumber with 1/4 tsp salt in a colander; set aside to drain.
- Butter the naan on one side and sprinkle with the garam masala. Place on one of the baking sheets and broil until lightly toasted, about 2 minutes. Arrange the chicken on the other baking sheet and broil until cooked through and starting to brown, about 8 minutes. Transfer to a cutting board and let cool, then chop.
- While the chicken cooks,squeeze the cucumber with your hands to remove the excess moisture. Mix the cucumber with the herbs, lemon juice, remaining 3/4 cup yogurt and 1 tbsp water; season with salt and pepper.
- Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.