Quick Indian-Style Chicken Pizza

Ingredients:

• 1 cup plain whole milk yogurt
• 3 tablespoons store-bought tandoori paste or marinade
• 450 g thin skinless and boneless chicken breasts
• Half an English cucumber, coarsely grated
• 1 tbsp unsalted butter at room temperature
• 4 naan breads
• 1/4 tsp. garam masala
• 1/2 cup tightly packed fresh cilantro and/or mint, coarsely chopped + extra for serving
• Juice of a quarter of a lemon
• 110 g paneer, halloumi or feta, cut into small pieces
• A quarter of a red onion, thinly sliced

Preparation:

1. Preheat the oven to broil. Line 2 baking sheets with foil. In a medium bowl, combine 1/4 cup yogurt with the tandoori paste. Add the chicken, season with salt and pepper, and mix thoroughly. Set aside for 10 minutes. Combine the grated cucumber in a colander with 1/4 teaspoon of salt; stir to drain.
2. Brush the flatbreads with oil on one side and sprinkle with garam masala. Place them on one baking sheet and broil until lightly browned, about 2 minutes. Place the chicken on another baking sheet and broil until cooked through, about 8 minutes. Transfer to a cutting board and let cool, then slice.
3. While the chicken is frying, squeeze the cucumber with your hands to remove excess water. Combine the cucumber with the herbs, lemon juice, the remaining 3/4 cup yogurt, and 1 tablespoon water; season with salt and pepper to taste.
4. Evenly distribute the chicken, cheese, and red onion among the flatbreads. Broil in the oven until the cheese is golden brown and softened, 1-2 minutes. Drizzle the pizza with cucumber yogurt. Sprinkle with fresh herbs.