Categories: Pizza/flatbread

Ingredients

• 1 cup plain whole-milk yogurt
• 3 tbsp. jarred tandoori paste or marinade
• 1 lb. thin chicken breasts
• Kosher salt and black pepper
• 1/2 cucumber, grated on the large holes of a box grater
• 1 tbsp. unsalted butter, at room temp
• 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 oz. feta cheese, cut into small pieces
• 1/4 red onion, thinly sliced

Directions

1. Preheat the broiler. Line 2 baking sheets with foil. Combine 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.

2. 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.

3. 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.

4. Scatter the chicken, cheese and red onion evenly over the naan. Broil until lightly browned and the cheese softens, 1-2 minutes. Spoon the cucumber yogurt over the pizzas. Top with more herbs.

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