Chicken Tikka Pizza Recipe: Crispy Homemade Tandoori-Style Pizza

• 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

• 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.