Chicken Tikka Pizza
 
Prep time
Cook time
Total time
 
The pizza dough requires overnight rest. I generally have some in the freezer, so when I let the dough thaw overnight, I marinate the chicken along with it. Next day the dough is ready and the chicken is ready to grill. The sauce makes more than required for two pizza bases. But it's good to have on hand for further pizza making days.
Recipe type: Appetizer, dinner, main course
Cuisine: Indian, fusion, italian
Serves: 3 pizzas
Ingredients
For the chicken tikka:
  • 440 gm chicken, cut into bite sized pieces
  • 1 tbsp lemon juice
  • ¼ cup yogurt, whisked
  • 2 tbsp ginger garlic paste
  • 1 tbsp roasted cumin powder
  • ½ tsp garam masala (if using store bought you might need a little more)
  • 1½ tsp red chilli powder
  • salt, to taste
  • 1 tsp mustard oil (or use vegetable oil)
  • 1 tbsp gram flour (besan)
  • 1½ tsp coriander powder
  • ½ tsp onion powder
For the Chicken Tikka Pizza sauce:
  • 2 tbsp butter
  • 2 inch stick cinnamon
  • 3-4 green cardamoms, crushed slightly
  • 1 tsp fenugreek seeds (methi seeds)
  • 1½ tbsp ginger garlic paste
  • salt, to taste
  • 2 tsp red chilli powder
  • 1 can tomato paste
  • 3-4 green chillies, finely chopped
  • 1 tbsp kasoori methi (dried fenugreek leaves)
  • 1 tbsp roasted cumin powder
  • 1 cup water
For the topping:
  • 2 tbsp melted butter or olive oil
  • cornmeal or semolina flour for dusting
  • 1 tbsp slivered garlic (optional)
  • few sprigs Coriander or mint leaves to top
  • Freshly grated Mozzarella cheese, as much as you like
For the dough, check the recipe link given in the post above (you would need to make this one day ahead)
Instructions
For the chicken:
  1. Marinate the chicken with the lemon juice, yogurt, ginger garlic paste, roasted cumin powder, garam masala, red chilli powder, oil, gram flour, coriander and onion powder. Let marinate overnight or for atleast 4 hours. Broil on high for 8-10 minutes, turning over once. Or grill till cooked. Once cooled, shred the chicken into smaller pieces.
  2. For the sauce:
  3. Heat the butter in a saucepan. Add the cinnamon stick, green cardamoms, fenugreek seeds and let sizzle. Add in the ginger garlic paste, and chilli powder and fry the paste for a few seconds. Add in the green chillies, tomato paste, salt to taste and fry for a minutes. Add in the water, salt and the roasted cumin powder. Cook till the oil separates. Take off heat. Let cool.
Making the Pizza:
  1. Follow the instruction for the pizza dough. Two hours before you are ready to bake your pizza, remove your pizza dough balls from the refrigerator. And let rest on a lightly floured surface while you grill your chicken and make the sauce.
  2. Preheat oven to the highest setting on your oven. Mine goes to 550F. If you have a pizza stone, place it in the oven. I do not have one, and I use the back of my sheet pan. You do not have to preheat your sheet pan. Dust your sheet pan or peel with cornmeal or semolina flour.
  3. Roll out your pizza dough. Add some melted butter or olive oil on top of your rolled out pizza. You can add slivered garlic if you like. Slather 2-3 tbsp of pizza sauce. Top generously with the chicken tikka. Sprinkle mozzarella cheese. Bake for 8-10 minutes or until cheese has melted and crust has cooked. Sprinkle chopped coriander or mint leaves. Let cool a little and serve.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/09/25/garam-masala-tuesdays-chicken-tikka-pizza/