Naan topped with tender chicken tikka masala and melted mozzarella turns into a delightful chicken tikka pizza — a bright, flavorful Italian‑Indian fusion. This quick, satisfying twist on pizza is ideal for weeknight meals or for serving guests when you want something different but familiar.
I’m a big fan of tikka masala, so when I tried this pizza version it was love at first bite. The flavors work beautifully on a crust.
– Aroon
I enjoy unusual pizzas — from peach and ricotta to apple and prosciutto, and from broccoli rabe with sausage to chicken pepperoni. This chicken tikka pizza may look unusual at first, but combining spiced chicken in a creamy tomato sauce with gooey cheese and a soft naan crust really works.
The recipe is essentially my chicken tikka masala adapted for pizza: marinated, spiced chicken, a rich, smooth sauce, and a thin layer of cheese on naan. The sauce makes an excellent pizza base and the spices complement the cheese instead of competing with it.
Naan functions as an easy, widely available crust option and keeps the dish true to its Indian roots while staying approachable. If you like the Indian‑Italian mashup, you might also enjoy other fusion pies made with butter chicken or similar sauces.
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Why You Will Love This Chicken Tikka Masala Pizza
- Fast and approachable: Using store‑bought naan or pre‑cooked chicken makes dinner ready quickly.
- Adjustable: Control the heat and top the pizza with raw onion, cilantro, jalapeño, or roasted peppers.
- Memorable: Familiar pizza comfort combined with bold tikka masala flavors makes this both crowd‑pleasing and distinctive.
Ingredients Notes
- Chicken thighs: Boneless thighs stay juicy and absorb marinades well, making them a great choice for this recipe.
- Yogurt: Plain yogurt tenderizes the chicken and helps the marinade cling to the meat.
- Spice blend: Garam masala, cumin, coriander, paprika and similar warm spices give the tikka masala its characteristic aroma and depth.
- Tomato sauce: Provides the base for the sauce, adding acidity, color and richness.
- Heavy cream: Smooths the sauce and balances the spices for a silky finish.
- Naan: An easy, flavorful alternative to traditional pizza dough; it browns nicely and holds toppings well.
The complete ingredient list is available in the recipe card further below.
Ingredient Swaps
Substitutions that still deliver great results:
- Chicken choices: Boneless thighs are recommended, but boneless chicken breasts or rotisserie chicken work if you prefer leaner meat or want to save time.
- Dairy: Plain yogurt is ideal in the marinade, but Greek yogurt or even sour cream can substitute in a pinch.
- Peppers: Jalapeños add heat; poblano or mild banana peppers make a gentler alternative.
- Tomatoes: Tomato sauce is convenient, but crushed or diced canned tomatoes can also be used if you cook them down slightly.
- Crust: If naan isn’t available, pita makes a reasonable stand‑in, or use your favorite pizza dough for a more classic crust.
- Cheese: Low‑moisture mozzarella is great for melt and stretch; cheddar, gouda or havarti add different flavor profiles.
How to Make Chicken Tikka Masala
The full ingredient amounts and step‑by‑step directions are in the recipe card below.
Step 1: Combine chicken with yogurt, lemon juice, garlic, ginger and spices. Cover and marinate 1 to 4 hours so the flavors penetrate the meat.
Step 2: Melt butter in a skillet and cook the onion until translucent, about 5 minutes. Add garlic and jalapeño and cook briefly until fragrant.
Tip: Avoid marinating the chicken too long, as very long marinating times can start to break down the texture.
Step 3: Stir in the dry spices until they bloom and release their aromas.
Step 4: Add tomato sauce and simmer briefly to meld the flavors.
Step 5: Stir in cream and a touch of yogurt for a smooth, balanced sauce.
Step 6: Cook the marinated chicken in oil over medium‑high heat until browned, about 3 minutes per side, then set aside.
Tip: If the sauce seems thin, simmer it a little longer until it reaches a thicker, spreadable consistency before assembling the pizzas.
Step 7: Spread a light layer of sauce on each naan, add cheese, chicken and sliced onion.
Step 8: Bake on the oven rack at 425°F for about 8 minutes, until the cheese is melted and the edges are golden. Finish with fresh cilantro.
Pizza FAQs
Yes. Substitute the chicken with paneer, chickpeas or a mix of roasted vegetables like cauliflower and bell pepper for a satisfying vegetarian option.
Absolutely. A good store-bought sauce saves time and still delivers plenty of flavor when used as the pizza base.
You can blend common spices like cumin, coriander, cinnamon and cardamom to approximate garam masala, or use a mild curry powder in a pinch.
Yes. Pita is a good substitute, or use your favorite pizza dough if you prefer a more traditional crust.
Avoid the microwave if you want to preserve texture. Reheat on a baking sheet in a 350°F oven for about 10 minutes or until warmed through, or reheat briefly in a hot skillet to refresh the crust.
Pro Tips / Recipe Notes
- Save time by using shredded rotisserie chicken tossed with the spices instead of cooking raw chicken.
- Adjust heat by adding cayenne or extra jalapeño gradually; start with a small amount and taste as you go.
- Use a light hand with the sauce to avoid a soggy crust — a thin, even layer is best.
- For the best melt and texture, grate mozzarella from a block rather than using pre‑shredded cheese.
- If you like a crispier edge, finish under the broiler for 1–2 minutes while watching closely.
Other Recommended Pizza Recipes
Chicken and Bacon Pizza-
Meatball Pizza
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Buffalo Chicken Pizza
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Philly Cheesesteak Pizza
If you try this chicken tikka pizza or another recipe here, please leave a comment to share how it turned out — I love hearing feedback!
Chicken Tikka Pizza
Ryan Beck
Pin Recipe
Ingredients
Marinade
- 1 lb boneless chicken thighs cut into ½” cubes
- ½ cup plain yogurt
- 2 tablespoon lemon juice
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 2 garlic cloves minced
- 2 teaspoon minced ginger
- 1 tablespoon coconut oil
Sauce
- 1 tablespoon unsalted butter
- ½ cup white onion chopped
- 2 garlic cloves minced
- ½ jalapeño seeds removed and minced
- 2 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garam masala
- ½ teaspoon sea salt
- 1 (8 oz can) tomato sauce
- 2 tablespoon heavy cream
- 2 tablespoon plain yogurt
Pizza
- 8 oz low-moisture mozzarella grated
- 4 6 inch naan
- 2 tablespoon fresh cilantro chopped
- ¼ cup white onion thinly sliced
Instructions
-
Place the cut chicken in a large bowl. Add yogurt, lemon juice, cumin, cayenne, black pepper, cinnamon, salt, garlic and ginger. Mix thoroughly, cover and marinate for at least 1 hour or up to 4 hours.
-
Heat coconut oil in a large skillet over medium‑high heat. Add the marinated chicken and cook until browned on each side, about 3 minutes per side. Remove the chicken and set aside.
-
For the sauce, melt butter in the same skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and jalapeño and cook for another minute. Stir in the spices and salt, then add tomato sauce and simmer briefly. Once slightly reduced, stir in cream and yogurt to finish the sauce.
-
Preheat the oven to 425°F. Top each naan with a light spread of sauce, sprinkle with cheese, arrange the cooked chicken and sliced onion, and bake directly on the oven rack for about 8 minutes or until the cheese is melted and the edges are golden. Finish with fresh cilantro.
Notes
- Use rotisserie chicken to shorten prep time; just toss with the spices before assembling.
- Adjust the spice level by varying the cayenne, adding ¼ teaspoon at a time until you reach the desired heat.
- Spread the sauce thinly to prevent the naan from becoming soggy; less is often more.
- Grating fresh mozzarella from a block improves melt and texture compared with pre‑shredded cheese.
- For an extra crisp crust, broil the assembled pizzas for 1–2 minutes at the end while watching carefully.