Chicken Tikka Naan Pizza Recipe
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. I tend to marinate the chicken in the morning so I can get this on the table quickly for a midweek dinner.
Servings: 4
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
Nutritional information is approximate, per serving (this recipe serves 4).
Nutrition
Calories: 673kcal | Carbohydrates: 72g | Protein: 40g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 98mg | Sodium: 1150mg | Fiber: 3g | Sugar: 11g
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