Tikka Masala Naan Pizza
So, when I make dishes that are not familiar to me, I Google them so I know of what I speak …….
I found Tikka Masala to be an interesting story, why you ask??? It was created by accident……sorta how I cook!
The story goes that a Bangladeshi chef served a dish of traditional Chicken Tikka only to be asked by a British diner, “Where’s the gravy?” The miffed chef tossed in can of creamy tomato soup and spices and responded, “You want gravy? I’ll give you gravy!” The results were spectacular and the Indian/British Chicken Tikka Masala dish was born.
The name sounded Indian to me. Tim and I were searching Pinterest for a different kind of pizza for our Pizza Blowout weekend a few weeks back. We both thought the recipes we saw for Tikka Masala looked really good, and the amount of spice was right up Tim’s alley.
So, we set out to adapt Tikka Masala into a pizza. The first thing I thought…Naan bread for the pizza crust. I love Naan bread with its big bubbles, airy texture,delicious smoky flavor and non uniform shapes. I buy my Naan bread, but you can also make your own. Stonefire makes a line of traditional Naan bread that you can buy almost anywhere. They are the perfect base for a pizza.
One spice that I had a hard time finding was ground garam masala, so I made my own……the recipe is at the end of the post.
Chicken marinaded in a spiced yogurt mixture, and sautéed, then added to the spiced tomato gravy…….. it was all about that spice, bout that spice…….Meghan Trainor reference……lol.
You just can’t throw a sauced chicken on a crust and call it pizza……we added red onions, cheese, and cilantro……flavor and color. It turned out truly scrumptious!!!!! You know its good when all conversation stops!!!!!
So, next time you want a different, spicy pizza…….give the Tikka Masala Naan Pizza a try…….yummmmm!Print
- 2–4 oz skinless and boneless chicken breast, cut into 1/2-inch cubes
- 2 teaspoons coconut oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 jalapeno, deseeded
- Salt to taste
- 1 – package Naan Bread (2 pieces)
- 1/4 red onion, thinly sliced
- 1 cup six cheese Italian shredded cheese
- 2 tablespoons cilantro, chopped, plus extra for garnish
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon ground garam masala
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons plain yogurt
- Pinch of cinnamon
- Tomato Sauce:
- 4oz tomato sauce
- 2 tablespoons plain greek yogurt
- 2 tablespoons heavy cream
- Spice Mix:
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.
- Remove chicken from marinade,discarding any remaining marinade.
- Sauté the chicken in 2 teaspoons of coconut oil in a skillet over medium high heat,until cooked through, turning frequently. Remove the chicken from the pan and set aside.
- Prepare the Tomato Sauce and Spice Mix in separate bowls.
- Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeño until aromatic. Careful not to burn the garlic as it will become bitter. Pour in the Spice Mix and sauté until fragrant, a minute or two.
- Remove the jalapeño and discard.
- Add in the Tomato Sauce mixture and stir well to mix. Salt to taste. Simmer several more minutes until the sauce thickens.
- Remove saucepan from heat and add the chicken, mix well.
- Pre-heat the oven to 425F. Place the Naan on a baking sheet and spray lightly with olive oil spray.
- Divide the chicken and sauce between the two breads. Sprinkle 1/2 cup of cheese. Arrange the chicken making sure each “pizza” has equal amounts of chicken.
- Top it with the sliced red onions, chopped cilantro and the remaining cheese.
- Bake the pizza for 8-10 minutes. Garnish the remaining chopped cilantro.
- 1 tablespoon ground cumin
- 1½ teaspoon ground coriander
- 1½ teaspoon ground cardamom
- 1½ teaspoon ground pepper
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- Mix together and store in an airtight container.