Ultimate Chicken Tikka Masala 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 finely sliced red onion
- 2 medium sized naans (Indian flat bread)
- Squeeze of lemon juice (optional extra for BBQing)
- 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
- 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.
- 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.
- 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 finely sliced red onion
- 2 medium sized naans (Indian flat bread)
- Squeeze of lemon juice (optional extra for BBQing)
- 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
- 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.
- 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.