The concept of Chicken Tikka Masala Pizza makes me happy. Chicken Tikka is totally delicious and – heck, I don’t know too many people who don’t love pizza. This is a bit of an indulgence for sure – lots of carbs…so it’s not for every day. But it’s a fun treat.
I use store-bought Naan bread, as a time saver for sure – but it’s sooo good too! There are lots of different flavors (including plain) but for this recipe, I used Garlic Naan. Have fun with this – and use your imagination. If you don’t like some of the spices in the marinade – you know the drill…leave ‘em out or swap them for something you like. Garam Masala is probably the anchor spice though, given the name! You could also use a creamier cheese, but I like the piquant nature of Feta against the warm Indian spices.
And this recipe multiplies easily if you’re cooking for more than two. Double the Naan, marinade…easy math!
Yield: Two Naan Pizzas
Time: Inactive: At least two hours
Active: 35 minutes
1 large chicken breast (about 500 grams)
2 tsp garam masala
1 tsp cumin
1 tsp turmeric
1 tsp chile powder
½ tsp ground coriander
½ tsp kosher salt
½ tsp ground pepper
1 tbs chopped garlic
1 tbs freshly grated ginger
4 tbs low-fat milk plain yogurt, divided
1 package Naan bread (2 Naan)
1 10-ounce can diced tomatoes with chiles
2 tbs crumbled Feta cheese
Corn meal for dusting
Juice of ½ lemon
Freshly chopped cilantro for garnish
Early in the day or at least three hours before serving, dice the chicken breast into a small dice (about ½ inch cubes). Combine all the spices, garlic, ginger and 2 tbs yogurt in a medium sized bowl. Add the chicken and toss to coat evenly. Cover with plastic wrap in the fridge.
Preheat oven to 375 degrees.
After chicken has been able to marinate for at least two hours, remove and place evenly on a baking sheet, lined with parchment paper – removing any excess marinade. Be sure it’s in an even layer, not covering each other.
Roast for 25 minutes. Set chicken aside to cool.
In a small bowl, mix together the chopped tomatoes in chiles and 2 tbs of yogurt until combined. Add a pinch of salt.
Preheat oven to 500 degrees.
If you have a pizza stone, that works best. But if not – be sure to place either the stone or a baking sheet in the cold oven and allow it heat as the oven does.
When set to temperature, remove the stone or sheet and sprinkle with corn meal. This will ensure the Naan doesn’t stick, but also helps it to crisp.
Carefully, place each Naan making sure not to come into contact with the hot surface. Spread a thin layer of tomato/yogurt mixture almost to the edge. Next add the cooked chicken. Finally, top with crumbled feta.
Bake for 7 minutes. Squeeze some fresh lemon and garnish with chopped cilantro.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!