Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) boneless skinless chicken thighs, cut bite-size
- 1/2 cup plain yogurt + 1 tbsp lemon juice
- Spices for chicken: 1 tsp garam masala, 1 tsp cumin, 1/2 tsp coriander, 1 tsp paprika, 1/2 tsp mild chili powder, 1/2 tsp salt, 1 tbsp oil
- For sauce: 1 tbsp butter, 1 tbsp oil, 1/2 cup finely chopped onion, 2 cloves garlic, 1 tsp grated ginger
- Sauce spices: 1 tsp garam masala, 1 tsp coriander, 1/2 tsp cumin, 1/4 tsp turmeric, 1/2 tsp paprika, pinch chili powder, 3/4 cup tomato puree, 1/2 cup heavy cream, 1/4 cup water, 1/2 tsp sugar, 1/2 tsp salt
- 1 lb (450 g) pizza dough
- 1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella
- 1/4 small red onion, thinly sliced; 1/2 small green bell pepper, thinly sliced
- 2–3 tbsp chopped fresh cilantro
- 1 tbsp melted butter or ghee (for crust)
Do This
- 1. Marinate chicken 30 minutes in yogurt, lemon, spices, and oil.
- 2. Preheat oven to 500°F (260°C) with pizza stone or inverted baking sheet inside.
- 3. Sear marinated chicken in a hot skillet until just cooked through; set aside.
- 4. In the same pan, make tikka masala sauce by sautéing onion, garlic, and ginger, adding spices, tomato puree, water, cream, sugar, and salt; simmer 5–7 minutes until thick.
- 5. Stretch pizza dough to 12–14 inches. Spread 1/2–3/4 cup sauce, leaving a border.
- 6. Top with mozzarella, chicken pieces, red onion, and bell pepper.
- 7. Bake 10–14 minutes until crust is deeply golden and cheese is bubbly; brush crust with butter or ghee, garnish with cilantro, slice, and serve.
Why You’ll Love This Recipe
- It marries creamy, fragrant chicken tikka masala with melty mozzarella and crisp pizza crust for the ultimate comfort-food mashup.
- The tikka-marinated chicken is juicy and lightly charred, so every bite is full of flavor.
- You can use store-bought dough, making this totally doable on a weeknight.
- It is easy to customize: mild or spicy, veggie-packed or extra cheesy.
Grocery List
- Produce: Garlic, fresh ginger, 1 small onion, 1/4 small red onion, 1/2 small green bell pepper, fresh cilantro, 1 lemon.
- Dairy: Plain yogurt, heavy cream, shredded low-moisture mozzarella, butter or ghee.
- Pantry: Boneless skinless chicken thighs, pizza dough, tomato puree (passata), neutral oil, sugar, salt, garam masala, ground cumin, ground coriander, paprika, mild red chili powder or Kashmiri chili, ground turmeric.
Full Ingredients
For the Chicken Tikka
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1/2–3/4 inch pieces
- 1/2 cup (120 g) plain yogurt (Greek or regular)
- 1 tbsp fresh lemon juice
- 1 tbsp neutral oil (such as canola, sunflower, or grapeseed)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp paprika (sweet, not smoked)
- 1/2 tsp mild red chili powder or Kashmiri chili (use less for very mild)
- 1/2 tsp fine salt
- 1 tsp grated fresh ginger (or ginger paste)
- 1 tsp grated garlic (or garlic paste)
For the Tikka Masala Pizza Sauce
- 1 tbsp butter or ghee
- 1 tbsp neutral oil
- 1/2 cup (about 70 g) finely chopped yellow or white onion
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/2 tsp paprika
- 1/4–1/2 tsp mild red chili powder (to taste)
- 3/4 cup (180 ml) tomato puree or passata (unsalted if possible)
- 1/4 cup (60 ml) water
- 1/2 cup (120 ml) heavy cream
- 1/2 tsp sugar (balances acidity)
- 1/2 tsp fine salt, plus more to taste
For the Pizza
- 1 lb (450 g) pizza dough, at room temperature for 30–45 minutes
- 1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella cheese
- 1/4 small red onion, very thinly sliced into crescents
- 1/2 small green bell pepper (or poblano), thinly sliced
- 2–3 tbsp chopped fresh cilantro leaves and tender stems, plus extra for garnish
- 1 tbsp melted butter or ghee (for brushing crust after baking)
- Flour or fine cornmeal, for dusting the peel or baking sheet
Optional Garnishes
- Lime wedges for squeezing over slices
- Extra red chili flakes or green chilies, for heat
- 2–3 tbsp crumbled feta or paneer for extra richness
Step-by-Step Instructions
Step 1: Marinate the Chicken Tikka
In a medium bowl, whisk together the yogurt, lemon juice, oil, garam masala, cumin, coriander, paprika, chili powder, salt, ginger, and garlic until smooth. Add the chicken pieces and toss well so every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes and up to 12 hours. The longer it rests, the more flavorful and tender the chicken will be.
While the chicken marinates, take your pizza dough out of the refrigerator (if chilled) so it can come to room temperature and relax. This makes stretching much easier later.
Step 2: Preheat the Oven and Cook the Chicken
Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat to 500°F (260°C) for at least 30 minutes so the stone or sheet gets very hot.
To cook the chicken, heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Lightly oil the pan if it is not nonstick. Add the marinated chicken in a single layer, shaking off excess marinade back into the bowl. Cook for 5–7 minutes, stirring occasionally, until the pieces are lightly charred in spots and just cooked through. They will finish slightly in the oven, so avoid overcooking. Transfer the chicken to a plate and set aside. Do not wipe out the skillet; you will build the sauce on those flavorful browned bits.
Step 3: Make the Tikka Masala Sauce
In the same skillet over medium heat, add the butter (or ghee) and oil. Once melted and shimmering, add the chopped onion. Cook, stirring often, for 4–5 minutes until softened and lightly golden at the edges.
Add the garlic and ginger and cook for 30–60 seconds until fragrant. Sprinkle in the garam masala, coriander, cumin, turmeric, paprika, and chili powder. Stir constantly for about 30 seconds to bloom the spices without burning them.
Pour in the tomato puree and water, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until slightly thickened and deepened in color.
Reduce the heat to low and stir in the heavy cream, sugar, and salt. Simmer very gently for another 2–3 minutes until the sauce is creamy and coats the back of a spoon. Taste and adjust seasoning with more salt or chili, if desired. The sauce should be thick enough to spread on pizza without being runny. Turn off the heat and let it cool slightly while you prepare the dough.
Step 4: Shape the Pizza Dough
Lightly flour your work surface and your hands. Place the room-temperature dough on the surface and gently press it into a flat disk, working from the center outward. Avoid pressing out all the air near the edges to keep a puffy crust.
Lift the dough and stretch it over the backs of your hands or with your fingertips, rotating as you go, until you have a 12–14 inch round (or an oval, if that is easier). If the dough springs back, let it rest for 5–10 minutes, then try again. Transfer the stretched dough to a floured pizza peel or to a sheet of parchment paper set on an inverted baking sheet. Make sure it can slide easily.
Step 5: Assemble the Chicken Tikka Masala Pizza
Spoon about 1/2 to 3/4 cup of the tikka masala sauce onto the center of the dough (you might not need all the sauce). Spread it out with the back of a spoon, leaving a 1-inch border for the crust. The layer should be generous but not soupy.
Sprinkle the shredded mozzarella evenly over the sauce. Distribute the cooked chicken tikka pieces over the cheese, then scatter the sliced red onion and green bell pepper. Lightly press toppings into the cheese so they adhere. Sprinkle 1–2 tablespoons of chopped cilantro over the top, reserving some for garnish after baking.
Step 6: Bake Until Bubbly and Golden
If using a pizza peel, gently slide the assembled pizza onto the preheated stone. If using an inverted baking sheet, transfer the parchment and pizza directly onto the hot sheet in the oven.
Bake at 500°F (260°C) for 10–14 minutes, rotating once halfway through, until the crust is deeply golden and crisp at the edges, and the cheese is melted, bubbling, and browned in spots. Ovens vary, so keep an eye on it starting around 9 minutes.
Remove the pizza from the oven. Immediately brush the exposed crust with the melted butter or ghee for extra flavor and shine. Sprinkle with the remaining chopped cilantro. Let the pizza rest for 3–5 minutes to allow the cheese and toppings to set slightly, then slice and serve hot, with lime wedges on the side if you like a little brightness.
Pro Tips
- Hot oven = great crust: Preheating the stone or baking sheet thoroughly is key to a crisp, well-browned base.
- Do not overload with sauce: A thick but moderate layer of tikka masala sauce prevents a soggy center. Save extra sauce for dipping.
- Dry your toppings: If your chicken releases juices as it rests, avoid pouring that liquid onto the pizza to keep it from getting soggy.
- Room-temperature dough: Cold dough is elastic and stubborn. Giving it 30–45 minutes at room temperature makes stretching much easier.
- Spice level control: Use mild chili powder or less of it for a gentle heat, and add chili flakes at the table for those who want more kick.
Variations
- Naan-style individual pizzas: Use 2–3 store-bought naan instead of pizza dough. Par-bake naan for 3 minutes at 450°F (230°C), then add sauce and toppings and bake another 6–8 minutes.
- Paneer or veggie version: Replace chicken with 10 oz (280 g) paneer cubes or roasted vegetables (such as cauliflower florets and bell peppers). Marinate and cook paneer the same way as chicken, but cook just until lightly golden.
- Extra-cheesy: Add 1/2 cup grated mild cheddar along with the mozzarella and finish with a sprinkle of crumbled feta or paneer after baking.
Storage & Make-Ahead
Leftover pizza keeps well. Let slices cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat on a skillet over medium-low heat with a lid for 5–7 minutes, or in a 375°F (190°C) oven for 8–10 minutes until hot and crisp again.
To get ahead, you can marinate the chicken up to 12 hours in advance and refrigerate. The tikka masala sauce can also be made up to 3 days ahead; cool and store in a sealed container in the fridge, thinning with a tablespoon or two of water if it becomes very thick. Pizza dough can be made or purchased up to 24–48 hours in advance and kept refrigerated; just be sure to bring it to room temperature before shaping.
Nutrition (per serving)
Approximate values per serving (1/4 of the pizza): about 700 calories; 34 g protein; 28 g fat; 70 g carbohydrates; 4 g fiber; 9 g saturated fat; 900 mg sodium. Values will vary based on exact ingredients, brands, and thickness of crust.
