Recipe: Chicken Tikka Masala Pizza

I’m trying to step out of my food bubble a little bit this week, and make things I’ve never made before. I’ve made chicken tikka masala at least a dozen times over the past few years, but I’ve never made it into pizza before. I used store-bought naan, made the chicken and sauce the way I typically do and placed it in the oven to melt some cheese over the top. It was spicy, delicious and even though there are a few steps, it’s ridiculously easy to make. It’s even easier if you use store bought naan. I tried making it once, and it didn’t turn out very well. When we lived in Arkansas, there was a delicious Indian restaurant between my office & house. I would stop by there and pick some up every time we had homemade Indian food. I’ve yet to find a good place here, so I always pick up a couple of packages of Stonefire Naan. It comes in several different varieties and is delicious.

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I originally found this recipe on Bakin’ and Eggs, and her source was Cooks Illustrated. I’ve always made a few modifications from the original recipe, and this is just as good as a pizza as it is served over a bed of rice with the naan being served on the side.

Chicken Tikka Masala Pizza


For the Chicken

  • 1 t. ground cumin
  • 1 t. ground coriander
  • 1/4 t. cayenne pepper
  • 1 t. of garam masala
  • 1 t. salt
  • 1 lb. of boneless, skinless chicken breasts
  • 1 8oz. cup of plain yogurt
  • 2 T. vegetable oil
  • 3 cloves of garlic; finely minced
  • 1 inch of fresh ginger; grated

For the Sauce:

  • 2 T. of vegetable oil
  • 1 large onion; diced
  • 3 cloves of garlic; finely minced
  • 1 inch of fresh ginger; grated
  • 1 Serrano chile; minced (remove the ribs & seeds first)
  • 1 poblano pepper; chopped
  • 1 T. of tomato paste
  • 2 T. of garam masala
  • 1 T. of cumin
  • 1 t. of sugar
  • 1/2 T. of salt
  • 1/4 cup of plain yogurt
  • 1/4 cup of fresh cilantro

For the Pizza:

  • 4 pieces of naan
  • 1.5 cups of mozzarella
  • 2 oz. of goat cheese


  1. Combine the spices for the chicken in a small bowl. Sprinkle both sides of chicken with the seasoning, wrap in plastic wrap and refrigerate for at least 30 minutes. Whisk together the yogurt, oil, garlic & ginger and set aside.
  2. Heat the 2 T. of oil in a dutch oven over medium heat. Add the onions and peppers when the oil is hot. Let cook for 5-7 minutes. Add the garlic, ginger, tomato paste and cook for another 1-2 minutes. Add crushed tomatoes, the spices, and the sugar and bring to a boil. Reduce heat to medium low, cover and let simmer for 15 minutes. Remove pot from heat and stir in the yogurt and half of the cilantro.
  3. While sauce is simmering, line a baking sheet with foil and place a wire rack over it. Spray rack with cooking spray and adjust the oven rack so that it is about 6 inches away from the heat and preheat broiler on high. Cover chicken in yogurt mixture, and place on the wire rack.Broil chicken until internal temperature reaches 160 degrees and exterior is charred in spots. Depending on the thickness of your chicken, this can take anywhere from 15-20 minutes. When one side starts charring, flip it over.
  4. Remove the chicken when it’s finished and let rest on a cutting board. Heat the oven to 400 degrees. Place the naan on a baking sheet and let it heat through for about 5 minutes. Remove the baking sheet and cover each piece of naan with however much sauce you desire. Cover with shredded mozzarella and pieces of goat cheese. Add the chopped chicken breast on top and place back in the oven till the cheese is melted (about 3-4 minutes).
  5. Sprinkle with the remaining cilantro and cut into pieces.

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3 thoughts on “Recipe: Chicken Tikka Masala Pizza

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