A spicy twist on a regular pizza! Juicy marinated chicken tikka pieces are served on top of warm naans, then finished with your favourite toppings.
Nicky’s Recipe Notes
This is my kind of fusion food! Shop-bought naans, warmed and spread with a seasoned tomato mixture, then topped with easy homemade chicken tikka.
I tend to marinate the chicken in the morning so I can get this on the table quickly for
a midweek dinner. If you don’t have time beforehand, even a few minutes marinating time will still ensure lovely, tasty chicken.
I grill the chicken (under the grill/broiler), but it works great in the air fryer too. I’ve included instructions for this in the recipe card.
Table of Contents
📋 Ingredients
Naans – You can use plain or flavoured store-bought naans. Or you can use Homemade Garlic or Peshwari Naan.
Yoghurt – Go with full-fat as it’s a better flavour.
Seasonings – We’re using coriander, turmeric, cumin, paprika, mild chilli powder, cinnamon, salt, and pepper.
📺 Watch how to make it
***Full recipe with detailed steps in the recipe card at the end of this post***
Pro Tip
If you have time, leave the chicken to marinate in the refrigerator for an hour or two (or do it in the morning, ready for dinner later) – this will make the chicken even more flavourful!
That chicken is lovely and juicy, and pairs perfectly with the tangy tomatoey paste on the naans!
Pin this now to find it later
Pin It🍽️ What to serve it with
- I like to serve this with some fresh Tomato and Onion Salad.
- Or drizzle over some Homemade Sweet Chilli Sauce or Mango Chutney.
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Chicken Tikka Naan Pizza Recipe
Ingredients
- 3 chicken breasts (about 525g/1lb 3oz), chopped into bite-size chunks
- 120 g (1/2 cup) thick natural yogurt plus extra to serve
- 2 garlic cloves peeled and minced
- 1 tablespoon minced ginger
- 1 tablespoon lemon juice This is approx. the juice of 1/2 lemon)
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon mild chilli powder
- pinch of ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons oil for brushing onto the chicken before grilling
Naans:
- 4 tablespoons tomato purée (paste in USA)
- ½ teaspoon sugar
- pinch of salt and pepper
- 3 tablespoons cold water
- 2 tablespoons finely chopped fresh coriander (cilantro)
- 4 naans breads – plain or flavoured
To Serve:
- chilli sauce
- finely chopped fresh coriander (cilantro)
- flaked almonds
Instructions
- Place the chicken in a bowl or freezer bag with the yoghurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix together so that everything is combined. Marinate if time allows (an hour is perfect, but if you haven't got time, you can use it straight away).3 chicken breasts, 120 g (1/2 cup) thick natural yogurt, 2 garlic cloves, 1 tablespoon minced ginger, 1 tablespoon lemon juice, 1 teaspoon ground coriander, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon mild chilli powder, pinch of ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Preheat the grill (broiler) to medium–high.
- Spread the chicken out on a grill tray. Brush the chicken with the oil, then place under the grill and cook for 8–10 minutes, turning once.2 tablespoons oil
- Meanwhile, mix the tomato purée, sugar, salt, pepper, water and coriander in a small bowl.4 tablespoons tomato purée (paste in USA), 1/2 teaspoon sugar, pinch of salt and pepper, 3 tablespoons cold water, 2 tablespoons finely chopped fresh coriander (cilantro)
- When the chicken is cooked, remove from the grill and put to one side.
- Place the naans under the grill and cook for 1–2 minutes on each side until hot.4 naans breads
- Remove the naans and spread the tomato mixture on top, place the breads back under the grill for 1 minute.
- Remove the naans from the grill and divide the cooked chicken between the breads.
- Drizzle over the yoghurt and chilli sauce. Sprinkle on the coriander and almonds, then serve.chilli sauce, finely chopped fresh coriander (cilantro), flaked almonds
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
? Frequently Asked Questions
Yes, arrange the marinated chicken in the air fryer basket in a single layer. Brush with oil and air fry for 13-15 minutes at 200C/400F, turning once, until fully cooked through and slightly charred at the ends. Make sure the chicken is cooked by slicing it into a larger piece and ensuring it’s no longer pink in the middle.
You can marinate the chicken up to a day ahead, but I wouldn’t recommend cooking the whole dish ahead and then reheating later, as this will dry the chicken and naan out.
🍲 More fantastic Handheld Dinners
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
