Roasted Patiala Chicken Pizza

By • May 1, 2010 • 1 Comments



Author Notes: I love pizzas, because they can be transformed to fit any culture, any palate and any tastes. Having grown up with a spicy palate, I love imbuing my pizzas with flavours I enjoy - from Middle Eastern to Indian, and this recipe reflects that - oven-roasted chicken on a bed of mozarella served with an array of chutneys. Read more on the globalisation of pizza here http://www.latimes.com/features/food/la-fo-pizza-20100415,0,2584515.storyKitchen Butterfly

Serves 4

Roasted Patiala Chicken Pizza

  • 1 20cm pizza base of your choice, unbaked
  • 2-3 tablespoons Passata flavoured with fresh cilantro and dried red chilies
  • 200g fresh Mozzarella cheese, sliced into thin rounds
  • 1 oven-roasted chicken breast, sliced thinly (recipe below)baked pizza base (recipe below)
  • 4 - 6 Basil leaves, to top
  • Sea salt
  • Olive oil
  • Chutneys to serve
  1. Preheat the oven to 230 deg C/475 deg F and set a baking stone (if you have one) onto a rack at the lowest rung of your oven. If you don't have a pizza stone, use a cast-iron skillet or a regular baking tray
  2. Cover your pizza base with 2 - 3 tablespoons of passata, being careful to leave a 1cm rim all around.
  3. Top with half of the slices or torn bits of mozzarella and the chicken slices, then top with the rest of the cheese
  4. Finish off with some basil leaves, carelessly strewn….or in military order, a sprinkling of salt and some olive oil.
  5. Bake for 12 – 15 minutes until the cheese is melted and a finger dipped in the centre results in an unserious ouch, meaning heated through.
  6. Serve as you desire – with chutneys, pickled peas (recipe on food52), fresh coriander leaves, yogurt…..and some refreshing mint tea.

Roasted Patiala Chicken

  • 1 medium onion, peeled and coarsely grated/pureed in a food processor
  • 2 tablespoons natural yogurt
  • 2 skinless chicken breasts
  • 1 teaspoon salt
  • 4 cloves garlic, chopped or minced
  • 2 tablespoons coriander leaves, chopped (or 2 coriander cubes)
  • 1/2 teaspoon turmeric powder or a 1 inch piece fresh turmeric, skinned and grated
  • 4 cardamom pods, seeds reserved and husks discarded
  • 1/2 cup butter, melted
  • 2 tablespoons tandoori spice mix
  1. Cook the onion in a small saucepan, with some butter or oil for about 5 minutes, then cool.
  2. Using a mortar and pestle, grind the salt, coriander and cardamom seeds to a coarse paste. Transfer to a non-metallic bowl and stir in the yogurt, melted butter, tandoori paste and onion puree. Mix well together.
  3. Hasselback each chicken, and by that I mean, cut through each breast in 8 – 10 places and stuff the paste in the slashes, turning well so every portion is coated. Cover and chill for 6 hours – overnight
  4. When ready to cook, preheat the oven to 220 deg C, about 460 deg F and place breasts on a rack in a roasting dish. Cook for 20 -25 minutes until tender and the juices run clear when the chicken is skewered.
  5. Use one for the pizza and save the other for some pilaf
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Tags: chicken, tandoori

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about 4 years ago lapadia

RE: Hasselback the chicken breasts, I have done that with a potato, never thought of the chicken breast, will be doing that soon! Oh, and thanks for checking out my recipe website, I visited and enjoy your blog.