Smokey Charred Tandoori Chicken Pizza

by Zarina
Smokey Charred Tandoori Chicken Pizza

Check this one out… Tandoori marinated chicken thighs grilled on the Big Green Egg BBQ, shredded, and ready for pizza topping… A homemade thin and crispy base made with garlic granules and finely chopped fresh coriander mixed inside the dough.

Plum tomatoes low and slow smoked on the Big Green Egg for maximum flavour… this was insane, and I can’t tell you how much the smokey flavour came through.  The tomato sauce consisted of sautéed onions, garlic, chillis, the puréed smoked tomatoes, tomato paste, garam masala, ground fennel seeds, a dash of tamarind, and pomegranate molasses, crushed red chillis, salt, sugar, and freshly chopped coriander… it was OFF THE CHARTS!!! Toppings were 3 different kinds of cheese, mixed colour peppers, and sliced red onions together with the shredded cooked tandoori chicken… all fire-roasted to perfection on the pizza stone in the Big Green Egg BBQ.

Too much faff??  Buy store-bought pizza bases or even naans and store-bought tandoori chicken… use regular tomato passata instead of smoking the tomatoes… follow my steps for the pizza sauce, and it will still taste incredible.

I used Samantha Merritts @sugarspun_samThe best pizza dough recipe’ online, the easiest, most delicious pizza dough ever!!  The only adjustments made to this were I added garlic granules and a pinch of ground coriander to the dough.

Smokey Charred Tandoori Chicken Pizza

Smokey Charred Tandoori Chicken Pizza

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 chicken thigh fillets
  • 1 Onion chopped fine
  • 150ml Passata
  • 120g Greek yoghurt
  • 1 tbsp Fresh green chillis chopped fine
  • 70 g Tandoori paste
  • ½ tsp Tandoori powder
  • ½ tsp Chicken seasoning
  • 2 tbsp Ketchup
  • 1 tbsp crushed garlic
  • ½ tbsp Chilli oil
  • ½ tbsp Garlic oil
  • ½ tsp Cumin powder
  • 1 tsp Garam masala
  • ½ tsp Coriander powder
  • 1 Onion chopped fine
  • 4 Garlic cloves crushed
  • 2 Green Chillis chopped fine
  • 2 tbsps Butter
  • Olive oil
  • 500g Smoked tomatoes puréed or passata
  • 70g Tomato Paste
  • 1 tsp Garam Masala
  • ¼ tsp Fennel ground
  • ½ tsp Crushed red chillis
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Pomegranate Molasses
  • 1 tsp Tamarind Water (concentrate mixed with water)
  • Large handful of fresh coriander
  • ** Makes more sauce than you need, so freeze was is not used for another time**
  • TOPPINGS – Adjust quantities as required
  • Shredded cooked tandoori chicken
  • Pizza Mozzarella balls
  • Finely grated cheddar cheese
  • Finely grated parmesan cheese
  • Coloured peppers sliced thin
  • Red Onions sliced thin
  • Finely chopped fresh coriander for garnish



  1. In a saucepan on medium heat with a little oil, sauté onion till soft, add ½ tsp garam masala and passata, simmer for 5 minutes, set aside.
  2. Mix all other marinade ingredients in a bowl and add the passata mix
  3. Make 3-4 small cuts in each chicken thigh
  4. Marinate for at least 2 hours or overnight 
  5. Get your bbq or grill ready
  6. Remove excess marinade from chicken but keep a little on there 
  7. Grill for about 10 minutes on each side or until cooked through and charred, set aside to cool
  8. Shred chicken ready for pizza topping


  1. If you are smoking the tomatoes, then get your BBQ, GET YOUR grill ready at a temperature of about 95℃, add your wood chips and smoke the tomatoes until nicely charred and tender for about an hour. Set them aside to cool, peel off the skin, and purée ready to add to the sauce
  2. Using passata, start by sautéing the onions, garlic, and chilli in butter on medium heat. Once soft, add all the ingredients and simmer on a low flame for 20 minutes letting all the flavours develop.
  3. Taste and adjust seasonings as required, set aside to cool


  1. Ignite the charcoal on the BBQ and heat with the pizza baking stone on the grid to 275℃ – 300℃ 
  2. Dust your pizza peel (if using) with flour and place the pizza base on it
  3. Ladle the right amount of tomato sauce in proportion to your base into the middle of the base and spread it towards the edge using the round underside of the ladle
  4. Leave about 1cm space between the sauce and the outer edge
  5. Tear the mozzarella balls into pieces and divide them over the pizza. Add a sprinkle of cheddar and parmesan
  6. Add the toppings to the pizza
  7. Dust the Baking Stone with flour. Use the Pizza Peel to slide the pizza onto the Baking Stone, close the BBQ lid, and bake the pizza for about 5-7 minutes until the base is crisp, cheese is melted, and the pizza is cooked.
  8. Remove the BBQ pizza, sprinkle with freshly chopped coriander, slice with a pizza cutter, and enjoy hot!
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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