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Chicken Tikka Pizza




    • Yields 3
    • 21/4 cup flour
    • 3/4 tsp salt
    • 1/2 tsp instant yeast
    • 2 Tbsp olive oil
    • 1 cup Warm water


    • 440 grams chicken cut into bite sized pieces
    • 1 tbsp lemon juice
    • ¼ cup yogurt whisked
    • 2 tbsp ginger garlic paste
    • ½ tsp cumin powder
    • ½ tsp garam masala powder
    • tsp red chilli powder
    • salt to taste
    • 1 tsp Olive oil
    • 1 tbsp gram flour besan
    • tsp coriander powder
    • ½ tsp onion powder


    • 2 tbsp butter
    • 2 inch stick cinnamon
    • 3-4 green cardamoms
    • 2 Tsp Ginger garlic paste
    • salt to taste
    • 2 tsp red chilli powder
    • 340 grams tomato paste
    • 2-3 green chillies finely chopped
    • 1 tbsp kasoori methi dried fenugreek leaves
    • 1 tbsp cumin powder
    • 1 cup water



    • Stir together flour, salt and yeast in a bowl with a wooden spoon.
    • Stir in oil,and water until flour is all absorbed.
    • Knead for about 5-7 minutes till you get a smooth, sticky dough. If the dough is very dry add few more drops of water. The dough will stick a little in the bottom, but not on the sides.
    • Let the dough rise in a warm place for 1-2 hours or until it doubles in size.
    • Sprinkle flour on the counter and transfer the dough there.
    • Cut the dough into 3 equal portions.
    • Place one dough ball in the pizza pan and spread it with your hands.

    For Chicken Tikka

    • Marinate the chicken pieces with all the above mentioned ingredients and keep overnight or atleast for 4 hours. Broil on high for 8-10 minutes, turning once over. Or grill the chicken. I shallow fried it in a pan till cooked and gets a coating on the chicken. Once cooled shred the chicken into smaller pieces.

    For Pizza Sauce

    • Heat butter in a pan. Add in the cinnamon and cardamom and let it splutter.
    • When the aroma comes, add in the ginger garlic paste, chilli powder,and saute the paste for few seconds.
    • Add in the green chillies, tomato paste, salt and fry for few minutes. Add in water and cumin powder. Cook till oil separates. Take off heat and let it cool.


    • Place one dough ball in the pizza pan and roll out your pizza dough with your hands
    • Preheat oven to 400F. Dust your sheet pan or peel with cornmeal or semolina flour. You need not do this if you are using a proper pizza pan.
    • Add some melted butter or olive oil on top of your rolled out pizza. Spread 2-3 tbsp of pizza sauce.
    • Top generously with the chicken tikka. Sprinkle mozzarella cheese.
    • Add sliced onion on top.
    • Bake for 8-10 minutes or until cheese has melted and crust has cooked. Sprinkle chopped coriander or mint leaves.


    ✔️ If you want to store the extra pizza dough for future use, just oil the dough ball all around and put each ball into separate zippered freezer bag. You can freeze this way for about 3 months. The day before you plan on using them, just transfer the dough to the refrigerator. And on the day of usage, remove from fridge, place on a floured counter and gently press the ball into 1/2 inch thickness and let rise for 2 hours.
    ✔️ The crust cooks really fast. Mine actually took just 7 minutes. Do not over cook or your crust will become hard. By the time the cheese melts, the crust will get cooked. Even then just check before taking out.
    ✔️ This recipe makes about 11/2 cups of pizza sauce, I often have a bit leftover for during the week if I want to make pizza pinwheels or homemade pizza rolls. Sometimes, I place the extra sauce in sterilized jars and freeze it until i need it next. I just let it thaw in the refrigerator when i know i am going to need it.
    ✔️You wont require much time in the kitchen if you prepare the dough and marinate the chicken the night before. The next day, you will just have to grill the chicken, and thaw the dough for 2 hours and assemble the pizza.