How was everyone’s MLK day? Hopefully relaxing and fun! Stephen and I ended up going to the Hirshhorn and the Museum of Natural History (they have an incredible wildlife photography exhibit right now that is a MUST see!) Museums then went exploring and found a multi-colored church and had a little fun taking goofy photos. Basically, it was what I would call a perfect day.
But, sadly, we are back to normal life and I think that calls for an extra special meal to help ease the transition. And what could be better than some homemade na’an topped with tandoori sauce, grilled tandoori chicken, mango, red onion, cilantro and mozzarella cheese? Nothing. That’s what!
Just looking at those bright colors makes me happy and makes me almost forget that it’s freezing cold outside (almost). Now, this na’an recipe from Half Baked Harvest is definitely the best I’ve ever tried and even though it’s not my own, I had to spread the word because it is THAT good! The only thing I changed was using half whole wheat flour, then brushing the rolled dough with olive oil mixed with 1/2 tsp chili powder and 1 clove of minced garlic. It’s not a big difference but it gives the na’an just a bit more flavor.
But the true winner of this dish is the creamy tandoori sauce that is totally simple to make (only 2 ingredients) but gives these personal pizzas that “oh my gosh this is the most amazing thing I have ever tasted” factor. 
Oh, and don’t skimp on the mango, onion and cilantro toppings. Together they solidify this dish as a dinnertime staple. You guys are going to want to put this on your ” recipe repeat” list.
- 4 pieces of Na'an (I used this recipe, but store bought is fine.)
- 2 chicken breasts (cut into bite-sized pieces)
- 1 cup plain greek yogurt
- 1.5 tbs tsp. tandoori paste
- 1 bunch fresh cilantro
- ½ red onion (thinly sliced)
- ½ cup shredded mozzarella
- 1 mango, diced
- * For the na'an I brushed each side with olive oil combined with 1 tsp. chili powder and 1 garlic clove (minced) then grilled them on a hot skillet.
- Combine the yogurt and tandoori paste in a large bowl and mix together, set aside half of the mixture for later. Add the chicken and toss together. Let marinade for about 45 min- 1 hr.
- In a large pan over a medium high heat, add the chicken and sear on all sides. Cook for about 5-8 minutes then turn off the heat.
- Pre heat the oven to 400.
- Spread about 1 tbs. of the greek yogurt mixture on each piece of na'an then top with the chicken, diced red onion, mango, and mozzarella then bake for about 10 minutes until the cheese has completely melted.
- Serve immediately!
- *To make ahead of time, simply make the na'an dough and the chicken marinade and leave overnight.
