Chicken Tikka Masala Pizza Recipe – Easy Italian Fusion Bake

Last Updated on 2 months by Neha Deshmukh

Chicken Tikka Masala Pizza Recipe – Easy Italian Fusion Bake

Hey everyone! If you’re anything like me, you love a good pizza night. But sometimes, you crave something a little… different. I first stumbled upon this recipe when I was trying to use up some leftover chicken tikka masala, and honestly, it was a game-changer. This Chicken Tikka Masala Pizza is the perfect blend of Indian spices and Italian comfort food. It’s surprisingly easy to make, and the flavors are just incredible. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average pizza. We’re taking the beloved flavors of Chicken Tikka Masala and giving them a fun, Italian twist. It’s a fantastic way to spice up your pizza routine and impress your friends and family. Plus, it’s a great way to use up leftover chicken! It’s a little bit of effort, but totally worth it for a truly unique and delicious meal.

Ingredients

Here’s what you’ll need to create this fusion masterpiece:

• 1 cup all-purpose flour (120g)
• 2/3 cup milk (160ml)
• 2 eggs
• 1 tsp salt
• 1 tsp Italian seasoning
• 25 gm butter
• 300 gm chicken, boneless and skinless
• 1 tbsp curry powder
• 1/4 tsp turmeric powder
• 1 large tomato
• 2 tbsp tomato ketchup
• 1 tsp paprika powder
• 2 garlic pods
• 1 green chilli
• 200 gm mozzarella cheese, shredded
• 1 tsp chilli flakes
• Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! This recipe is all about that beautiful fusion. The curry powder and turmeric are the stars, bringing that authentic Indian flavor. Don’t skimp on these!

• Flour: All-purpose flour works perfectly for the crust, giving it a nice, chewy texture.
• Mozzarella: Good quality mozzarella is key for that stretchy, melty goodness. I prefer using a block and shredding it myself – it melts better, in my experience.
• Chicken: You can use pre-cooked chicken or cook it yourself. I usually pan-fry it for a quick and easy option.
• Spice Level: Feel free to adjust the green chilli and chilli flakes to your liking. If you’re sensitive to spice, start with a smaller amount!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Chicken: Melt the butter in a pan. Add the thinly sliced chicken, curry powder, turmeric, and salt. Cook until the chicken is cooked through and slightly browned. Set aside.
2. Make the Sauce: In a blender, combine the tomato, ketchup, paprika, garlic, green chilli, and salt. Blend until smooth. Pour the sauce into the same pan you cooked the chicken in and cook until it thickens slightly.
3. Prep the Oven & Pan: Preheat your oven to 180°C (350°F). Line a 13×9 inch baking pan with parchment paper and brush it lightly with olive oil. This prevents sticking and makes cleanup a breeze!
4. Whip Up the Crust: In a blender, combine the flour, milk, eggs, salt, and Italian seasoning. Blend until you have a smooth, pourable batter.
5. Assemble the Base: Pour the batter into the prepared pan. Spread it out evenly. Then, arrange the cooked chicken pieces over the batter.
6. First Bake: Bake the crust for 15 minutes. This sets the base and gets it ready for the toppings.
7. Sauce It Up: Remove the pan from the oven and spread the tomato sauce evenly over the partially baked crust.
8. Top It Off: Sprinkle generously with shredded mozzarella cheese, olives, sweet corn, chilli flakes, and fresh coriander leaves.
9. Final Bake: Bake for another 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden brown.

Expert Tips

• Don’t Overbake: Keep a close eye on the pizza during the final bake. You want the cheese melted and bubbly, but you don’t want the crust to burn.
• Parchment Paper is Your Friend: Seriously, it makes everything easier.
• Fresh Coriander: Don’t skip the fresh coriander! It adds a lovely freshness that really complements the spices.

Variations

• Vegan Adaptation: Swap the chicken for paneer or chickpeas. Use a plant-based mozzarella alternative and ensure your milk is plant-based too!
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of milk slightly to get the right batter consistency.
• Spice Level Adjustment: My family loves a bit of heat, so I usually add a little extra green chilli. But if you prefer a milder flavor, reduce the amount or omit it altogether. You can also adjust the chilli flakes.
• Festival Adaptation: This pizza is amazing for parties and gatherings! It’s a real crowd-pleaser and a fun alternative to traditional snacks.

Serving Suggestions

Serve immediately while hot! A side of raita (yogurt dip) can be a lovely cooling accompaniment. A simple green salad also works well.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for best results.

FAQs

What type of chicken is best for this pizza?

Boneless, skinless chicken thighs are my go-to. They stay nice and tender. But chicken breast works well too, just be careful not to overcook it!

Can I make the tomato sauce ahead of time?

Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. This saves you time on pizza night.

Is it possible to use a pre-made pizza crust to save time?

Definitely! If you’re short on time, a pre-made crust is a great option. Just adjust the baking time accordingly.

What is the best way to prevent the crust from becoming soggy?

Make sure the sauce isn’t too watery. Also, baking the crust for the initial 15 minutes helps to create a barrier.

Can I freeze leftover pizza slices?

Yes, you can! Wrap the slices individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep for up to a month.

Enjoy your delicious Chicken Tikka Masala Pizza! I hope you love it as much as I do. Let me know in the comments how it turns out for you!