Chicken Tikka Naan Pizza
Warm naan bread topped with garlicky tikka chicken, melted mozzarella, red onion and a swirl of mango chutney. Indian-Italian crossover, ready in 25 minutes — the fakeaway that beats both takeaway origins.
25 minEasy~715 kcal / servingIndian
Contains glutenContains dairy
Nutrition
715 kcal
Calories
56 g
Protein
66 g
Carbs
25 g
Fat
Estimated, per serving
Good to know
Contains glutenContains dairy
Ingredients · per serving
- 1 medium Lemon
- 1 medium Lime
- 2 large Naan bread
- to taste Black pepper
- 2 cloves Garlic
- 300 g Chicken thigh fillets
- 3 tbsp Mango chutney
- 1 tbsp Sunflower oil
- 150 g Mozzarella
- 80 g Greek yogurt
- ½ tsp Ground cumin
- 3 tbsp Tikka paste
- 1 small bunch Fresh coriander
- ½ medium Red onion
- to taste Salt
- 80 g Passata
- ½ small Red chili
Instructions
- Heat the oven to 220°C/200°C fan. Place a baking tray on the top shelf to heat up.
- Cube the chicken thighs into 2cm pieces. Toss with tikka paste, yogurt, lemon juice, salt and pepper. Let marinate while you prep (5 min minimum).
- Heat 1 tbsp oil in a wide pan over medium-high heat. Add the marinated chicken. Cook 5-6 minutes, stirring, until cooked through with charred edges.
- Mix the sauce: passata with 1 tsp tikka paste, minced garlic, ground cumin, salt and pepper.
- Lay the naans on a sheet of baking parchment. Spread each with a thin layer of sauce, leaving a 1cm border.
- Scatter half the torn mozzarella over each. Distribute the tikka chicken evenly. Top with thinly sliced red onion and a few coriander leaves.
- Carefully transfer (with parchment) onto the hot baking tray in the oven. Bake 8-10 minutes until the cheese is melted and bubbly and the naan crust is crisp.
- Lift onto a board. Drizzle each pizza with mango chutney in zigzags. Scatter fresh coriander, sliced red chili (if you like) and a small dollop of yogurt. Slice into 4 wedges. Lime wedge.
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