Best 5 Chicken Tikka Masala Pizzas Recipes

CHICKEN TIKKA MASALA PIZZA

Steps:

• In a bowl, marinade the chicken with the Marinade for at least an hour in the refrigerator.
• Line a layer of aluminum foil in a baking pan for grilling. Spread the marinated chicken in a single layer on the pan, discard the remaining marinade. Grill the chicken at 450°F (232°C) for 6-7 minutes, turning at half time.
• While the chicken is cooking, prepare the Tomato Sauce and Spice Mix in separate bowls. Remove the chicken from the pan when it is done and discard the juice.
• Heat a small sauce pan and melt the butter. Sauté the garlic and jalapeno until aromatic. Pour in the Spice Mix and sauté until fragrant, about 1-2 minutes on medium heat. Remove the jalapeno and discard.
• Add in the Tomato Sauce and stir well to mix. Sprinkle salt to taste and continue to simmer until the sauce thickens, another 2 minutes. Turn off the heat and add the chicken meat into the sauce and mix well.
• Pre-heat the oven to 450°F (232°C). Place the pizza crust on a pizza pan and brush lightly with olive oil. Spread the sauce/gravy on the pizza crust. Sprinkle 1/2 cup of cheese. Arrange the chicken on the pizza. Top it with the sliced onions, chopped cilantro and the remaining cheese.
• Reduce the temperature to 425°F (218°C). Bake the pizza for 8-10 minutes. Remove the pizza from the pan when is done and garnish the remaining chopped cilantro.

CHICKEN TIKKA MASALA PIZZA

Steps:

• In a medium bowl, sprinkle the yeast over the warm water and stir to combine, the let it sit and proof for 5-10 minutes, until slightly foamy.
• Meanwhile, in a separate mixing bowl, combine the flour and salt. Turn the paddle on at low speed and drizzle in the olive oil slowly, mixing until combined.
• Pour the yeast mixture into the oil and flour mixture and mix until completely combined.
• Prepare a clean bowl with a little extra oil so that the dough won't stick to the sides while it rises, then scrape the dough into the bowl, turn to coat in the olive oil, and cover it with plastic wrap. Let the dough rise for 1 hour, or place the dough in the refrigerator for up to 3-4 days.
• To prepare the dough for pizza assembly, divide it into two roughly equal parts. Roll out each ball of dough on a lightly floured surface to form a very thin crust, then transfer to a clean baking sheet and repeat with the remaining dough.
• Preheat oven to 500 degrees.
• While oven is heating, gently spread about 1 cup of the tikka masala sauce around each rolled out portion of dough, leaving a slight margin around the edges to create a crust. Sprinkle chunks of the chicken on top, along with half of the chopped red onion, cilantro, and mozzarella. Repeat with the other portion of dough and remaining ingredients.
• Bake each pizza until the crusts are golden and the cheese is bubbly, around 12-15 minutes.
• Alternatively, you can grill your pizza by rolling out the dough, brushing both sides with olive oil and laying each crust on a preheated grill to cook for 2-3 minutes, then flipping, topping with the sauce, chicken, onions, cilantro, and cheese, then closing the lid and cooking another 2-3 minutes or longer, until the cheese is melted and the crust is cooked through.

CHICKEN TIKKA MASALA PIZZAS

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the red onion with the red wine vinegar and a good pinch of salt and set aside (the vinegar will soften the onion slightly, which is a blessing as no one wants completely raw onion on pizza).
• Put the naan breads on a baking tray, sprinkle over a little water, then put in the oven for 2 mins to heat up. Meanwhile, put the chicken and peppers in a frying pan with the curry paste, toss together, then fry over a high heat for 6-8 mins until cooked.
• Take the naans out the oven, spread each one with yogurt, then top with the chicken, red onion, green chilli, coriander and mango chutney.

THE BEST CHICKEN TIKKA MASALA

Steps:

• For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Top the chicken and sauce with cilantro. Serve with rice and naan.

CHICKEN TIKKA MASALA PIZZA

Steps:

• In a small bowl, whisk together the yogurt, lemon juice, cumin, and coriander. Place the chicken in a shallow, airtight container and pour the marinade over top, turning to coat the chicken. Cover the container and let the chicken marinate in the refrigerator for at least 1 hour or up to 6 hours.
• Pull the chicken out of the refrigerator and preheat the oven to broil on high. Line a baking sheet with foil and set a wire rack in the baking sheet. Remove the chicken from the container, shaking off any excess marinade, and lay them on the wire rack in a single layer, about 1 inch apart. Broil for 5 to 6 minutes, then flip the thighs and broil for another 5 to 6 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of a thigh registers 165°F. Remove the chicken from the oven and set them aside to cool.
• Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you're using a baking stone or steel, switch the oven to Broil on high.
• While the chicken cools, prepare the sauce. Melt the butter in a medium saucepan over medium-high heat. Add the onion and sauté for 5 to 7 minutes or until they begin to soften. Add the garlic and ginger and sauté for 1 minute, then stir in the tomato paste, 1/2 tablespoon of garam masala, paprika, and cayenne and cook for another minute. Stir in the tomatoes with their juices, reduce the heat to low, and simmer for 5 minutes or until the sauce comes to a bubble and begins to thicken.
• Chop the chicken into 1/2-inch pieces and add them to the sauce, along with the 6 tablespoons of heavy cream. Let the sauce come back to the simmer, then add the salt and a few grinds of black pepper, taste, and adjust seasonings as necessary. Stir in 1/4 cup of cilantro and remove the pan from the heat. Let it cool slightly while you stretch or roll out the dough.
• Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
• Spoon the chicken and sauce onto the dough, spreading it out evenly and leaving a 1/2-inch border of dough all around. Brush the exposed edges of dough with a little melted butter if desired.
• Transfer the pizza to the oven and bake until the crust is golden and the toppings have browned in spots-8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven.
• As soon as the pizza comes out of the oven, drizzle it with the remaining 1 tablespoon of cream. Let the pizza rest for 5 minutes, then sprinkle with the remaining 1 teaspoon of chopped cilantro; slice and serve.