Method

1. Start by marinating your chicken. In a mixing bowl, mix together the natural yoghurt, vegetable oil, lemon juice, garlic puree, ginger puree, salt, black pepper, chilli, coriander, cumin, paprika, turmeric and tandoori masala to create a paste. Smother the chicken thighs in the paste and leave aside to marinade. Ideally, the chicken needs to marinate overnight but if you're pushed for time, 1 hour should be okay.
2. Once the chicken has marinated, preheat your oven to 180°C. Place the marinated thighs on a baking tray and place the tray in your preheated oven to roast for 12-15 minutes. Retain any remaining marinade and add in the 200ml passata to make the pizza sauce. Once the chicken has roasted, leave the thighs aside whilst you prepare for assembling the pizza. Keep your oven on.
3. Lay the naan bread out onto baking trays and spread the pizza sauce across each naan. Scatter over the shredded cheese, the sliced red onion, the sliced green peppers, the sliced red chilli and the halved cherry tomatoes.
4. By now the chicken thighs should have cooled slightly. Slice each thigh into 1-2cm slices and scatter evenly over the naan bread. Drizzle any residual cooking juices over the pizza toppings. Sprinkle any remaining cheese over the pizzas and place the pizzas in your hot oven for 15-20 minutes.
5. Whilst the pizzas are baking pick the mint leaves from the stems. Once the pizzas have been baked, garnish each pizza with a sprinkle of mint leaves. Slice and serve.