Ultimate Chicken Tikka Masala Pizza
Ultimate Chicken Tikka Masala Pizza
Made With Our Original Tikka Masala
SERVES 2
5 MINS PREP
10 MINS COOK
Our chicken tikka masala pizza is one of those easy meals to cook that tastes absolutely sensational. It’s so quick to make, and the result is divine.
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Tailored to Taste
This tastes so amazing. The smoky, lightly spiced tomato sauce and chicken work really well with the cool fresh herb drizzle. The naans are also lighter than traditional store-bought pizza crusts. Make this vegetarian by using some halloumi, paneer or jackfruit instead. You can also cook this on the BBQ for a smoky twist. See how below.
Ingredients
Pizza
- 1 pack of The Spice Tailor Original Tikka Masala
- 250-300g chicken breasts or thigh fillets, diced into bite-size strips (or large dice for the BBQ)
- Small fistful of red onion, finely sliced
- 2 medium sized naans (Indian flat bread)
- Squeeze of lemon juice (optional extra for BBQing)
Creamy Herb Drizzle
- 3 tbsp. sour cream
- 10g fresh washed cilantro including stalks, plus a little extra for garnishing the pizza
- 1/2 clove garlic
- 1 rounded tbsp. Greek Yogurt
- Salt and lots of freshly ground black pepper to taste
Method
- Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the base and main sauce from the pouches till they come to a boil.
- Add the chicken and simmer gently until the sauce has thickened and the chicken has cooked through, around, 5-7 minutes.
- Reserve the spices for another cook. Take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
- Make your pizza. Evenly spread the sauce, chicken and onions over the naans leaving a 2.5cm border and bake in the oven for 2-3 minutes or until the naan is hot and soft.
- Drizzle over the herbed yogurt and serve.
TO COOK ON THE BBQ:
- Light your BBQ.
- Cut the chicken into chunks and marinate with a good pinch of salt and pepper, a good squeeze of lemon juice and 1 tbsp. of the marinade from the smaller pouch in your Tikka Masala kit. Grill your chicken on the BBQ until cooked through, around 12-15 minutes (the internal temperature should be 165°F).
- Using a grill pot, heat the sauce from the two sauce pouches until they come to a boil. Reserve the spices for another cook. Simmer gently until the sauce has thickened, around 5 minutes. Remove the grilled chicken from the skewers, cut into small strips and stir into the sauce. Then take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth, but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
- Make your pizza. Evenly spread the sauce, chicken and onions over the naans leaving a 2.5cm border and grill on the BBQ until the naan is lightly crisp on the edges, around 3-5 minutes.
- Drizzle over the herbed yogurt and serve.
Tailored to Taste
This tastes so amazing. The smoky, lightly spiced tomato sauce and chicken work really well with the cool fresh herb drizzle. The naans are also lighter than traditional store-bought pizza crusts. Make this vegetarian by using some halloumi, paneer or jackfruit instead. You can also cook this on the BBQ for a smoky twist. See how below.
Ingredients
Pizza
- 1 pack of The Spice Tailor Original Tikka Masala
- 250-300g chicken breasts or thigh fillets, diced into bite-size strips (or large dice for the BBQ)
- Small fistful of red onion, finely sliced
- 2 medium sized naans (Indian flat bread)
- Squeeze of lemon juice (optional extra for BBQing)
Creamy Herb Drizzle
- 3 tbsp. sour cream
- 10g fresh washed cilantro including stalks, plus a little extra for garnishing the pizza
- 1/2 clove garlic
- 1 rounded tbsp. Greek Yogurt
- Salt and lots of freshly ground black pepper to taste
Method
- Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the base and main sauce from the pouches till they come to a boil.
- Add the chicken and simmer gently until the sauce has thickened and the chicken has cooked through, around, 5-7 minutes.
- Reserve the spices for another cook. Take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
- Make your pizza. Evenly spread the sauce, chicken and onions over the naans leaving a 2.5cm border and bake in the oven for 2-3 minutes or until the naan is hot and soft.
- Drizzle over the herbed yogurt and serve.
TO COOK ON THE BBQ:
- Light your BBQ.
- Cut the chicken into chunks and marinate with a good pinch of salt and pepper, a good squeeze of lemon juice and 1 tbsp. of the marinade from the smaller pouch in your Tikka Masala kit. Grill your chicken on the BBQ until cooked through, around 12-15 minutes (the internal temperature should be 165°F).
- Using a grill pot, heat the sauce from the two sauce pouches until they come to a boil. Reserve the spices for another cook. Simmer gently until the sauce has thickened, around 5 minutes. Remove the grilled chicken from the skewers, cut into small strips and stir into the sauce. Then take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth, but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
- Make your pizza. Evenly spread the sauce, chicken and onions over the naans leaving a 2.5cm border and grill on the BBQ until the naan is lightly crisp on the edges, around 3-5 minutes.
- Drizzle over the herbed yogurt and serve.
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MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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