Roasted Patiala Chicken Pizza Recipe

Name: Roasted Patiala Chicken Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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
["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", "Cover your pizza base with 2 - 3 tablespoons of passata, being careful to leave a 1cm rim all around.", "Top with half of the slices or torn bits of mozzarella and the chicken slices, then top with the rest of the cheese", "Finish off with some basil leaves, carelessly strewn....or in military order, a sprinkling of salt and some olive oil.", "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.", "Serve as you desire - with chutneys, pickled peas (recipe on food52), fresh coriander leaves, yogurt.....and some refreshing mint tea.", "Cook the onion in a small saucepan, with some butter or oil for about 5 minutes, then cool.", "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.", "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.
2
Cover and chill for 6 hours - overnight", "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.", "Use one for the pizza and save the other for some pilaf"]

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Patiala Chicken Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Patiala Chicken Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions