Indian Tandoori Chicken Pizza

Ingredients:

• 450 g chicken fillet
• 4 naan bread
• 150 gr. cheese pinir or feta, cut into small pieces
• 1 cup plain yogurt
• 3 tablespoons tandoori paste or poultry marinade
• 1/2 cucumber, grated on a grater with large holes
• 1 tbsp (15 g) butter at room temperature
• 1/4 tsp. garam masala
• 1/2 cup cilantro and/or mint, coarsely chopped, plus more for garnish
• Juice of 1/4 lemon
• 1/4 red onion, thinly sliced

Preparation:

1. Preheat a broiler or oven with a grill. Line 2 baking sheets with foil.
   
   In a medium bowl, combine 1/4 cup yogurt with the tandoori paste. Add the chicken, season with salt and pepper, and toss well. Set aside for 10 minutes. Place the grated cucumber with 1/4 teaspoon of salt in a colander; drain any excess liquid.
2. Brush one side of the naan bread with oil and sprinkle with garam masalaPlace on one of the baking sheets and fry until golden brown, about 2 minutes.
   
   Place the chicken on another baking sheet and roast until cooked through and crispy, about 8 minutes. Transfer to a cutting board and let cool, then slice.
3. While the chicken is cooking, squeeze the cucumber with your hands to remove excess moisture. Combine the cucumber with the herbs, lemon juice, the remaining 3/4 cup yogurt, and 1 tablespoon water; season with salt and pepper.
4. Spread the chicken, cheese, and red onion evenly over the naan bread. Cook until lightly toasted and the cheese softens, 1 to 2 minutes. Spoon the cucumber yogurt over the pizza. Garnish with plenty of parsley.
   
   Recipe Flatbread pizzas with olives.