Dinner

Chicken Tikka Masala Naan Pizza Recipe

ByNoah Steele December 8, 2025December 8, 2025

Introduction

Chicken tikka masala pizzas offer a delightful fusion of Indian flavors and Italian-style flatbread. Using naan bread as the base, this recipe combines spicy chicken, tangy yogurt, and fresh toppings for a quick and satisfying meal.

Three small flat breads each topped with a creamy white sauce layer, followed by golden brown grilled chicken pieces placed on top. Bright green slices of jalapeno peppers and thin spiral strips of pink pickled onions are spread over the chicken. Fresh green cilantro leaves are scattered across the flat breads. The flat breads have a slightly toasted, golden edge and are arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small red onion, thinly sliced
1 tbsp red wine vinegar

4 garlic and coriander naan breads
4 chicken breasts, cut into strips

2 green peppers, sliced
2–3 tbsp tikka masala curry paste

150ml natural yogurt
1 green chilli, thinly sliced
1 small pack coriander, leaves torn

Few dollops of mango chutney, to serve

Instructions

Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Toss the thinly sliced red onion with red wine vinegar and a good pinch of salt. Set aside to soften slightly.
Step 2: Place the naan breads on a baking tray, sprinkle a little water over each, then heat in the oven for 2 minutes to warm through.

Step 3: While the naan warms, heat a frying pan over high heat. Add the chicken strips, sliced green peppers, and tikka masala curry paste. Toss to combine and cook for 6–8 minutes until the chicken is cooked through.
Step 4: Remove the naan breads from the oven and spread each one evenly with natural yogurt.
Step 5: Top the yogurt-spread naan with the cooked chicken and pepper mixture, pickled red onion, sliced green chilli, torn coriander leaves, and a few dollops of mango chutney.

Step 6: Serve immediately while warm and enjoy your flavorful chicken tikka masala pizzas.

Tips & Variations

For extra heat, add more green chilli or a pinch of cayenne pepper to the curry paste while cooking.
You can substitute chicken breasts with boneless thighs for a juicier texture.

If naan breads aren’t available, try using pita bread or flatbreads as a base.
To make it vegetarian, swap chicken for roasted cauliflower or chickpeas.

Storage

These pizzas are best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C for about 5-7 minutes to keep the base crisp. Avoid microwaving as it may make the naan soggy.

How to Serve

Three small flatbreads are laid out on a white marbled surface. Each flatbread has a base layer of white sauce spread evenly, topped with golden-brown grilled chicken pieces placed in the center. On top of the chicken, there are thin slices of green jalapeño, bright pickled pink onions, and a few fresh green cilantro leaves scattered around. The flatbreads have a slightly charred, crispy edge with a light brown color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken mixture ahead of time?

Yes, you can cook the chicken and peppers with the curry paste in advance and store them in the refrigerator for up to 24 hours before assembling the pizzas.