Chicken Tikka Pizza Recipe: Crispy Homemade Tandoori-Style Pizza

A spicy twist on a classic pizza: juicy marinated chicken tikka piled on warm naans and finished with your favourite toppings.

Sliced chicken tikka naan pizza topped with coriander, flaked almonds, and drizzled with sauces on a wooden board. A bowl of flaked almonds sits nearby.

Nicky’s Recipe Notes

This is my favourite kind of fusion food: store-bought naans warmed and spread with a seasoned tomato mixture, then topped with easy homemade chicken tikka. I often marinate the chicken in the morning so dinner comes together quickly on a busy weeknight. If you’re short on time, even a brief marinade will still give the chicken lovely flavour.

I usually grill the chicken under the broiler, but the air fryer works well too — instructions are in the recipe card below.

Nicky’s Recipe Notes
📋 Ingredients
📺 Watch how to make it
Pro Tip
🍽️ What to serve it with
Chicken Tikka Naan Pizza Recipe
? Frequently Asked Questions
🍲 More fantastic Handheld Dinners

📋 Ingredients

Naans – Use plain or flavoured store-bought naans, or your own homemade garlic or peshwari naan if you prefer.

Yoghurt – Full-fat natural yoghurt gives the best flavour and texture for the marinade and finishing drizzle.

Seasonings – This recipe uses coriander, turmeric, cumin, paprika, mild chilli powder, a pinch of cinnamon, salt and pepper for a balanced tikka flavour.

📺 Watch how to make it

Full recipe with detailed steps is available in the recipe card at the end of this page.

Pro Tip

If you have time, marinate the chicken in the fridge for an hour or two (or do it in the morning). The longer the chicken marinates, the more flavourful it becomes.

The marinated chicken stays juicy and pairs beautifully with the tangy tomato paste spread on the naans.

Several slices of Chicken tikka pizza topped with grilled chicken, fresh coriander, sliced almonds, and drizzles of red and white sauce, served on a wooden board.

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🍽️ What to serve it with

A simple tomato and onion salad adds freshness and crunch.
Finish with a drizzle of sweet chilli sauce or a spoonful of mango chutney for sweetness and contrast.

Overhead image of naan bread chicken tikka pizza topped with grilled chicken, coriander, sliced almonds, red sauce, and a white drizzle, sliced and served on a wooden board.

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Flatbread pizzas topped with grilled chicken tikka, tomato sauce, coriander, sliced almonds, and a drizzle of white sauce.

Chicken Tikka Naan Pizza Recipe

A spicy naan-based pizza topped with juicy chicken tikka, ready in under 30 minutes if the chicken has been marinated ahead.

Prep Time:
10 mins

Cook Time:
15 mins

Total Time:
25 mins

Servings:
4

Course:
Dinner

Cuisine:
Indian-American

Ingredients

3 chicken breasts (about 525g/1lb 3oz), chopped into bite-size chunks
120g (1/2 cup) thick natural yoghurt, plus extra to serve
2 garlic cloves, peeled and minced
1 tablespoon minced ginger
1 tablespoon lemon juice (approx. juice of 1/2 lemon)
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon mild chilli powder
Pinch of ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons oil for brushing before grilling

Naans:

4 tablespoons tomato purée (tomato paste in USA)
1/2 teaspoon sugar
Pinch of salt and pepper
3 tablespoons cold water
2 tablespoons finely chopped fresh coriander (cilantro)
4 naan breads, plain or flavoured

To Serve:

Chilli sauce
Finely chopped fresh coriander (cilantro)
Flaked almonds

Instructions

Place the chicken in a bowl or a freezer bag with the yoghurt, garlic, ginger, lemon juice and all the spices. Mix until everything is well combined. Marinate for up to a few hours if you can; even a short rest will improve the flavour.
Preheat the grill (broiler) to medium–high.
Spread the marinated chicken on a grill tray, brush with oil and grill for 8–10 minutes, turning once, until cooked through. (Air fryer option: arrange in a single layer, brush with oil and air fry at 200°C/400°F for 13–15 minutes, turning once.)
Meanwhile, mix the tomato purée, sugar, salt, pepper, water and chopped coriander in a small bowl to make the tomato spread.
Take the cooked chicken off the grill and set aside. Place the naans under the grill for 1–2 minutes on each side until hot.
Remove the naans, spread with the tomato mixture, pop them back under the grill for 1 minute, then divide the cooked chicken across the breads.
Drizzle with yoghurt and chilli sauce, sprinkle over chopped coriander and flaked almonds, and serve immediately.

Video

Notes

Nutritional information is approximate and given per serving (recipe serves 4).

Nutrition

Nutrition info is automatically calculated and should be used as an approximation.

Like this recipe? Leave a comment below!

? Frequently Asked Questions

Can I cook the chicken in the air fryer?

Yes. Arrange the marinated chicken in a single layer in the air fryer basket, brush with oil and air fry at 200°C/400°F for 13–15 minutes, turning once, until cooked through and slightly charred at the edges. Check one larger piece to ensure there is no pink in the centre.

Can I make it ahead?

You can marinate the chicken up to a day ahead. I don’t recommend cooking the whole assembled dish ahead and reheating, as the naan and chicken will dry out.

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