Easy Tandoori Chicken Pizza

Directions

1. In a medium bowl combine the tandoori paste and yogurt.
2. To help the marinade penetrate, make 4 or 5 deep cuts across chicken breast, cutting 1/2 way through the breast. Rub the tandoori mixture into the chicken and marinate for 20 minutes up to 24 hours, refrigerated and covered.
3. In a separate bowl combine the red onion, tomatoes, cucumber, cumin, lime zest and juice, salt and coriander. Mix well.
4. Preheat BBQ to medium-high and grill the chicken for 5-6 minutes per side until cooked through and browned. Allow to cool and cut in to 2 cm (1”) chunks.
5. Reduce the heat on the BBQ to low. Spread each naan bread with 15 mL (1 tbsp) chutney. Place a naan bread chutney side up on the grill, sprinkle with 1/4 of the chicken, 1/4 of the salsa, and 1/4 of the Armstrong Mild Cheddar shredded,. Repeat with remaining naan breads.
6. Close the lid and cook 3-4 minutes until the cheese has melted and the naan bread is browned. Cut in to wedges and serve promptly.

*If you can't find mango chutney use apricot jam mixed with 10 mL (2 tsp) lime juice and some hot sauce to taste. Try using salmon steaks instead of the chicken but don't score them before marinating. Use smaller naan breads for an appetizer sized dish, or if cooking for kids.