Chicken Tikka Masala Pizza
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Marinade Mix for the Chicken
Ingredients for the Masala
Gently Crush the Cardamom Pods
The beauty of this recipe is that all of those ingredients you see in the last 2 photos (minus the cardamom pods) are thrown into a food processor and then immediately combined with the marinated chicken into the slow cooker. That’s it folks!
This dish on it’s own is amazing. The sauce made our house smell incredible and our tastebuds oh so happy. The only thing we did different was grill the chicken separately before putting it into the dish (that’s more about us wanting it to photograph well. ha!).
To turn it into a pizza, we made our own naan as the pizza base. (For those of you on the go, you can pick up naan- we’ve seen some at Whole Foods and sometimes in the frozen section of an Asian supermarket). We rarely bake bread so this was definitely new to us. We even had to run out and borrow a rolling pin!
Yeast and Flour; Ahhh I love our standing mixer
Rise!!!!!
Dustin’ the surface
Cuttin’ the dough
Rollin’ the Dough
Grillin’ the Naan
To assemble, Jared layered Anupy’s chicken tikka masala as the sauce and protein. And in addition, he roasted thinly sliced red onions and roma tomatoes for some additional toppings texture. We took a bite out of it and we impressed even ourselves!
Drizzlin’ extra yogurtIngredients
2 cups of tikka masala sauce (Recipe from The Indian Slow Cooker)
1 cup of marinade for chicken (Recipe from The Indian Slow Cooker)
2 chicken breast
1/2 large red onion (cut into wedges)
2 roma tomatoes
plain yogurt
cilantro (chopped)
4 pieces of naan (recipe from the little red house)
salt
1 cup of marinade for chicken (Recipe from The Indian Slow Cooker)
2 chicken breast
1/2 large red onion (cut into wedges)
2 roma tomatoes
plain yogurt
cilantro (chopped)
4 pieces of naan (recipe from the little red house)
salt
Recipe:
- Marinate the chicken overnight in the fridge
- Season the chicken with salt
- Grill the chicken on high heat with the lid open for 3 minutes, flip the chicken and grill on low heat with the lid closed for 7 minutes.
- Cut the tomatoes cross wise
- Cut the red onion into thin wedges
- Coat the tomatoes and onion wedges with olive oil and bake for 20 minutes in a 350 degrees oven or until caramelized
- If you are using store bought naan, warm it in the oven first
- To serve, ladle tikka masala sauce over the naan and spread it evenly
- Add the chicken pieces, caramelized onion and roasted tomatoes
- Sprinkle with chopped cilantro
- Drizzle with some plain yogurt
Chicken Tikka Masala Pizza
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