CPK Mango Tandoori Chicken Pizza

The Mango Tandoori Chicken pizza is one of my favorites at California Pizza Kitchen. I had it for the first time about a year ago, and since then I have wanted to replicate it at home. The Tandoori Chicken Pizza in the CPK cookbook is not the same as the Mango Tandoori Pizza that they currently have on their restaurant menu. I have searched the internet to see if anyone out there has tried to make their own mango tandoori pizza at home, but I wasn’t able to find any. So I had to figure this one out on my own.

On the CPK website the pizza is described as having “grilled Tandoori chicken, mango, mild onions, red peppers and Mozzarella cheese on a SPICY golden curry sauce. Topped with fresh cilantro and a sweet mango-chili sauce.” My recipe is based on that description.

Suggested Ingredients:

Pizza Dough (homemade or store bought)

1 T Patak’s Tandoori Paste

1 T plain yogurt

1 Large chicken breast

1 rectangle tablet of S&B Golden Curry Sauce Mix – Hot

1/2 c water

1/2 small red bell pepper, diced

1/4 small onion, sliced thinly

Mozzarella cheese

Handful of cilantro, chopped

1 fresh mango, largely diced

1/4 c nuoc cham (sweet chili sauce used to dip vietnamese spring rolls in), thinned out with a little water

1. Preheat oven to 450 degrees.
2. Mix the tandoori paste and yogurt together and marinade the chicken with the mixture for 15-20 minutes. After 15-20 minutes, grill the chicken until cooked through. (We used the Foreman.) Cut the chicken into cubes once it has cooled down.
3. In a small sauce pan on medium heat, add the water and tablet of golden curry sauce. At first, the sauce may seem to be too thin, but the mixture will thicken up quickly once theconcentrated curry is completely melted and the liquid starts boiling. Add more water if it becomes too thick, but be careful not to add too much water. This will make the base of the pizza.
4. Mix the diced mango and the diluted nuoc cham together. The nuoc cham should be thin enough to coat the mango lightly.
5. Add the golden curry sauce to the rolled out pizza dough. Then add the mozzarella cheese, as much as you like. Top with the cubed grilled chicken and diced red bell pepper.
6. Place the pizza in the oven for approximately 12-15 minutes, or until the crust is lightly golden and the cheese is starting to bubble. Take the pizza out and add the onions and mango.
7. Put the pizza back in the oven for another 3-5 minutes, until crust and cheese is golden.
8. Top the pizza with cilantro and drizzle the remaining nuoc cham over the pizza.

Note:

Although this is the recipe I would recommend trying, it is not the one we actually followed. Instead of using tandoori paste, we used tikka paste. The last time we made tandoori chicken pizza (using a different recipe), my sister accidentally grabbed the jar of Patak’s Tikka Paste. The chicken turned out fine last time and since I didn’t want to spend another $4 for the tandoori paste, we stuck with the tikka paste.

Also, instead of using the combination a fresh mango and nuoc cham to top the pizza, we used Patak’s Hot Mango Chutney. This was also used for my previous Tandoori Chicken Pizza attempt.

We made the pizza dough following the recipe provided in the CPK cookbook. This recipe can easily be found with a Google search, though I recommend using one that you like.

Results:

Aside from the crust, it comes very close to the original. We used the Medium Hot S&B Golden Curry Sauce Mix, but you should definitely try using the Hot sauce mix. There was not enough heat and I remember feeling a little burn from eating CPK’s version.

I need to find a new pizza crust recipe. I have not been happy with the way the CPK recipe has turned out both times I’ve tried it.

Overall, it was a success and quieted my cravings!! Next time, I will try the recipe as I’ve written and with a new pizza dough recipe. And I’ll have the hot mango chutney on hand to dip my crust in.

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