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Tandoori Chicken Naan Pizza

Tandoori chicken naan pizza pairs well here with BBQ sauce, mozzarella, and smoked gouda garnished with pickled onions! BBQ and tandoori chicken are a match made in heaven. This recipe is especially great if you have leftover tandoori chicken (rarely happens, but just in case).

Click here for purchase tandoori twist and here for tandoori chicken recipe!

Key Notes:

  • I used my homemade tamarind BBQ sauce that pairs perfectly with the smokiness and bold flavors of the tandoori chicken, however a store bought version will still be good!
bbq sauce for tandoori chicken pizza
  • I prefer a smoked gouda to bring out that smokiness of the tandoori balanced with the classic mozzarella. Use goat cheese, sharp cheddar, white cheddar, gruyere—really can’t go wrong here–matter of preference/taste.
  • Add pineapple for a little sweetness.
  • Sprinkle a little tandoori twist when it comes out of the oven for extra oomph!
  • Naturally pickled onions add a vibrant and a pungent flavor that brings it all together! See below for my quick pickled onion recipe!

Tandoori Chicken Naan Pizza

A fun spin on flavors of Tandoori chicken paired with my homemade Sweet and Spicy BBQ sauce with smoked Gouda and mozzarella finished with pickled onions!
5 from 1 vote
Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Course Lunch
Cuisine Fusion


  • 2 naan breads standard size
  • 4 tbsp homemade tamarind BBQ sauce, divided or store-bought
  • 1/2 cup tandoori chicken, cut in cubes or shredded
  • 4 tbsp smoked Gouda, divided
  • 4 tbsp mozzarella, shredded, divided
  • pickled onions (see recipe below) for garnishing
  • tandoori twist for sprinkling
  • lime juice, squeeze optional

Quick Pickled Onions

  • 2 1 onion, thinly sliced
  • 1/2 cup water
  • 1/2 cup rice vinegar or apple cider vinegar
  • 2 tbsp maple syrup, honey, or sugar
  • 1.5 tsp kosher salt
  • 4 tsp whole spices such as: coriander seeds, celery, cumin, whole peppercorns, fennel, caraway, allspice
  • 1 bay leave


  • Pre-heat oven at 425 degrees Fahrenheit. Brush the BBQ sauce evenly on the naan bread followed by tandoori chicken layered with Gouda and mozzarella cheeses finished with pickled onions with a sprinkle of garam masala or cumin.
  • Bake for 8 minutes on pizza stone or baking sheet. Sprinkle cilantro and add a fresh squeeze of lime. Cut into 4 slices and enjoy!

Quick Pickled Onions

  • Place the onion along with the vinegar, water, salt, sweetener of choice and whole spices and any optional additions in a small pot on the stove and bring to a simmer. Simmer 1 minute, stirring.
  • Remove from the stove and let cool for at least 30 minutes prior to using. Place onions and liquid in a clean jar and store in the fridge if not using right away. This will last 2-3 weeks in the fridge.


  • Add in pineapple for added sweetness and flavor
  • Use store-bought BBQ sauce
Keyword appetizer, naan bread, quick meals, tandoori chicken

Wine/Beer Pairing Recommendations

I recommend something light and fruit forward like a rose (earthwind) or a Pinot Noir.

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