Chicken Tikka Naanza (Naan Pizza!)

This Chicken Tikka Naanza (Naan Pizza) is super easy to make, bursting with exotic Indian and rich Italian-American flavors, and always a crowd pleaser! It’s made with tender spicy Chicken Tikka pieces, a smoky spicy homemade pizza sauce, delicious and smooth velvety milk cheeses, and topped with freshly chopped coriander!

this recipe

YOU GUYS!! I have been waiting patiently to share this recipe with you, and my moment has finally come!

We have an important thing to talk about today. More specifically, we need to talk about a chicken tikka and pizza hybrid – this gorgeous and super tasty Chicken Tikka Naaza!

If you love Indian food and melty delicious cheeeeeesy pizza, you are going to love this Indian and Italian-American godsend of an appetizer, game day snack, main, or lunch anyone?!

You can already see how amazing it is since you can eat for or any meal during the day, or serve it up to your guests at any fun gathering! Or actually, you can even eat it ALL DAY AND EVERY DAY – like I want to this month! 😉

HERE’S WHAT WE HAVE GOING ON IN THIS CHICKEN TIKKA NAANZA:

• A spicy and smoky pizza sauce that’s made with fire-roasted tomatoes. I’ve taken it up a notch and to a whole another level of Indian exoticness with a generous pinch of homemade garam masala!
• The most tender and flavorful Chicken Tikka EVER! The marinade is made with seasonings & spices and Greek yogurt. And the longer you marinate the chicken in it, the juicier, tenderer, and tastier it’ll be!
• Fluffy soft naan bread. You can use plain naan or one with other toppings such as a garlic naan. But you are also welcome to make your own naan at home if you have the time. I like to use store-bought because I’m all about easy peasy, quick and convenient recipes these days.
• CHEESE!!! We have the best of the best of chewy, pull-y, melty, and smooth milk cheeses here with a winning combination of mozzarella, Parmesan, and Muenster cheese! HELLO YUMTOWN! 😍

What I adore about this Chicken Tikka Naanza is that it’s super easy to make. Although the ingredients list may seem long, most of them are spices and seasonings that you most likely already have on hand. In addition, the two main components – the Chicken Tikka and Spicy Pizza Sauce can actually be made ahead of time. I’ve included more details on making these ahead in the Pro-Tips section and Notes in the recipe below.

So without further ado, let’s break it down and get into the nitty gritty of how to make this super simple and crowd pleasing Chicken Tikka Naanza!

HOW TO MAKE CHICKEN TIKKA NAANZA:

1. Marinate and cook the Chicken Tikka

First, dump all the ingredients in a bowl and mix.

We have here: diced chicken breasts, plain Greek Yogurt, some ginger paste and garlic paste, and freshly squeezed lemon juice. Next, add the seasonings and spices: salt, garam masala, coriander powder, cumin powder, turmeric powder, ground cayenne for a bit of heat, and orange/red food color powder (or you can use 1-2 drops of orange or red food coloring liquid).

Let the marinade work its magic for 45 minutes at the very least, or leave it overnight in the fridge for best results.

Next, and when you’re ready to cook the chicken, heat olive oil (or any other cooking oil you like) and a tablespoon of unsalted butter in a medium sized pan over medium-high heat. Once hot, add the marinated chicken pieces and pan sauté for about 10 minutes, or until the chicken is cooked through.

And you’re done with the Chicken Tikka! 👌

2. Make the Spicy Pizza Sauce

You can make the sauce while the chicken is marinating. All you have to do is just sauté everything in a pan for a few minutes, then blitz it all up in a blender!

First, heat a bit of olive oil (or any other cooking oil you prefer) over medium-high heat in a deep sauté pan. Then add the minced onion and garlic, and sauté for a minute until fragrant. Next, pour in a can of crushed Fire Roasted Tomatoes and add some tomato paste, and give it a quick stir. Sprinkle in the spices and seasonings: salt, freshly cracked black pepper, oregano flakes, ground cayenne and crushed red chili pepper flakes for some heat, a generous pinch of garam masala to give it a smoky exotic flavor, and a bit of sugar to round out all the flavors!

Last step for the sauce! Transfer everything to a blender jug and blitz until smooth. Your Spicy Pizza Sauce is now ready and you’re good to go! 💃

3. Assemble the Chicken Tikka Naanza

First, preheat your oven to 200°C/400°F. Second, smother the sauce on the naan and top with some cheese (I use a combo of part skimmed mozzarella and parmesan cheese that comes in a bag called “Italian Blend” by Tillamook.)  

Next, add the chicken tikka pieces and your favorite pizza toppings. (I kept it simple and used red onion slices only, but feel free to add whatever toppings you like! Or you can simply leave out the onion if it’s not your thing.)

Next, top with more cheese (I used Muenster cheese slices and broke it up into pieces – 1 slice for each naanza so that it’s extra cheesy! ❤️). Then, line a baking tray with foil or baking paper and spray with cooking spray (or brush lightly with oil). Place the naanzas on the foil/baking paper and bake for 6-8 minutes or until the cheese has melted. Last but not least, garnish with freshly chopped coriander, slice the naanza into pieces, and BOOM!

You’re all set and get ready to DEVOUR! 😋

PRO-TIPS:

• Make the sauce and marinate the chicken a day in advance. So when you’re ready to serve them, all you have to do is cook the chicken, assemble the Chicken Tikka Naanza, and bake! You can also marinate the chicken two days in advance, and cook the chicken and make the Spicy Pizza Sauce one day in advance. This way and on the day of serving up the Chicken Tikka Naanzas, you only have to assemble and bake it!
• Leave the chicken in the marinade for as long as possible. I usually go the overnight in the refrigerator route. The chicken comes out SUPER tender because of the Greek yogurt based marinade! And as mentioned before, it’s 💯 times more flavorful and juicier this way!
• Use store-bought naan. No one’s judging. 😉 It’s the way I roll because a) I like anything easy and prefer to keep things simple (read: can’t be fussed with kneading naan dough). b) I am heavily infatuated with the Garlic & Coriander Naan from Marks & Spencer I found. It is super light, fluffy, and absolutely heavenly. 😍

CAN I MAKE THIS VEGETARIAN?

YES! Just use a block of paneer (Indian cottage cheese) and cut it into cubes instead of dicing up chicken breasts! Paneer is also sold in pre-cubed packs, so feel free to buy and use that instead for more convenience. If you’re not a fan of paneer, you can also use a plant or soy based protein. Some of my suggestions are mock chicken, Quorn pieces, and soya chunks.

CAN I MAKE THIS GLUTEN-FREE?

Yes, you definitely can! I’ve used gluten-free naan from Marks & Spencer and gluten-free cheeses to make this for friends who are gluten intolerant. Actually, most cheeses that are widely available today are usually gluten-free. But it’s best to double check that the brand of mozzarella, Parmesan, and Muenster cheese you buy is indeed GF certified.

As for naan, I suggest looking for a gluten-free naan in your locality. (I found one at Marks & Spencer here.) In addition, there are several recipes on the web for gluten-free naan so feel free to make your own too.

STORING AND LEFTOVERS:

• Spicy Pizza Sauce: If you aren’t using all of the Spicy Pizza Sauce immediately, you can be store it in an airtight container in the fridge for up to 3-4 days.
• Cooked Chicken Tikka Pieces: The Chicken Tikka pieces will also last in your fridge for 3-4 days in an airtight container. But please don’t feel restricted to only using the chicken tikka pieces in this Chicken Tikka Naanza! You can also try these crowd pleasing and mouthwatering Chicken Tikka Nachos! Or you can make sandwiches, wraps, or top your salads with it for lunch this week! 👌

My family and friends have been obsessed with this Chicken Tikka Naanza (and the vegetarian Paneer Tikka Naanza I made for the vegetarians!) ever since I made it for them! And it’s been in high demand at every single family gathering we’ve had this past month. Even my pizza-hating-teenager cousin (I know…who HATES pizza?!) loves this Chicken Tikka Naanza because simply put, it is sooo much more tastier than any ordinary pizza!

I myself am so in love with it that I’ve eaten it three times already this week for lunch! And I am honest to god relishing every single cheesy, (mildly) spicy, super tasty bite of it! 😋

So friends, grab all the ingredients and go make this Chicken Tikka Naanza now! Prepare to be super wowed by how easy to make and super delicious it is! 🙌

MORE GAME DAY AND PARTY SNACKS YOU MAY LIKE

If you’re looking for more fun Game Day and party snacks, check out some of my favorites below!

• Oven Grilled Chicken Tikka Drumettes
• Chicken Tikka Nachos
• Garlicky Black Pepper & Turmeric Chicken Drumettes
• Tikka Masala Pork Ribs
• Browse the entire Party Food & Snacks collection!

Chicken Tikka Naanza (Naan Pizza!)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This Chicken Tikka Naanza (Naan Pizza) is super easy to make, bursting with exotic Indian and rich Italian-American flavors, and always a crowd pleaser! It’s made with tender spicy Chicken Tikka pieces, a smoky spicy homemade pizza sauce, delicious and smooth velvety milk cheeses, and topped with freshly chopped coriander!

• Author: Lavina
• Prep Time: 1 hour
• Cook Time: 28
• Total Time: 1 hour 28 minutes
• Yield: 6–7 Chicken Tikka Naanzas 1x
• Category: Pizza
• Method: Sauté and Bake
• Cuisine: Indian/Italian/American

Ingredients

Scale 1x2x3x

For the Chicken Tikka Marinade:

• 2 Chicken Breasts (about 400g), boneless, skinless – diced into bite sized cubes
• 4 TBLS Plain Greek Style Yogurt (or plain whole milk yogurt)
• 2 TSP Ginger Paste
• 2 TSP Garlic Paste
• 1 TBLS freshly squeezed Lemon Juice
• 1 TSP Kosher Salt
• 1 TSP Garam Masala
• 1 TSP Coriander Powder
• 1 TSP Cumin Powder
• 1 TSP Turmeric Powder
• ¾ TSP ground Cayenne
• ½ TSP Orange/Red Food color powder (or use a 1–2 drops of orange or red food coloring liquid)
• 1 TBLS Unsalted Butter
• 1 TBLS Olive Oil (or any other cooking oil you prefer)

For the Spicy Pizza Sauce:

• ¼ Yellow Onion – minced
• 3 cloves Garlic – minced
• 1 can (14.5oz / 411 grams) Fire Roasted Crushed Tomatoes (I recommend Muir-Glen)
• 2 TBLS Tomato Paste
• 1 TSP Kosher Salt (use ½ TSP if using table salt)
• ¼ TSP freshly cracked Black Pepper
• ½ TSP dried Oregano Flakes
• ½ TSP ground Cayenne
• ½ TSP Crushed Red Chili Pepper Flakes
• ½ TSP Garam Masala (store-bought is fine – but I strongly recommend homemade Garam Masala)
• ¼ TSP White Sugar
• 1 TBLS Olive Oil (or any cooking oil you prefer)

For Assembling the Chicken Tikka Naanza:

• 6 medium sized Naans (I used store-bought Garlic & Coriander Naans from Marks & Spencer, but you can use plain naans too)
• Spicy Pizza Sauce
• 3.5 – 4 cups Shredded Mozzarella or Italian Blend Cheese (I use Tillamook Farmstyle Cut Shredded Italian Blend Cheese – which is a mixture of part skim mozzarella and parmesan cheese)
• 6 slices Muenster Cheese – broken up into pieces
• Chicken Tikka pieces
• 1 small Red Onion – thinly sliced
• 3–4 TBLS freshly chopped Coriander

Cook Mode Prevent your screen from going dark

Instructions

For the Chicken Tikka Marinade:

1. Dice the chicken into bite sized cubes and add to a large bowl.
2. Add all the ingredients for the chicken marinade: Greek yogurt, ginger paste, garlic paste, lemon juice, kosher salt, garam masala, coriander powder, cumin powder, turmeric powder, ground cayenne, orange/red food color powder (or food color liquid). Mix with a spoon until combined and the chicken pieces are fully coated in the marinade.
3. Cover with cling wrap and set aside to marinate for at least 45 minutes, or overnight in the fridge for best results.* (see notes)
4. Heat olive oil and unsalted butter over medium-high heat in a medium sized sauté pan.
5. Once hot, add the marinated Chicken Tikka pieces to the pan and cook for 10-12 minutes, flipping and stirring occasionally, until cooked through.
6. Remove from heat and transfer to a bowl or an airtight container.

For the Spicy Pizza Sauce:

1. Heat olive oil over medium-high heat in a medium sized deep sauté pan.
2. Add the onion and garlic. Sauté until fragrant – about 2-3 minutes.
3. Pour in the fire roasted crushed tomatoes and add the tomato paste. Stir to combine.
4. Mix in all the seasonings: kosher salt, freshly cracked black pepper, oregano flakes, ground cayenne, crushed red chili pepper flakes, garam masala, and sugar.
5. Turn off the heat and transfer the sauce to a blender jug. Blend until pureed and smooth. (Note: You may need to push down the sauce with a spoon once or twice to help it along.)
6. Transfer the sauce to an airtight container and allow it to cool.

For Assembling the Chicken Tikka Naanza:

1. Preheat oven to 200°C/400° Line a baking tray with aluminum foil (or nonstick cooking paper). Spray with cooking spray or brush lightly with a little bit of oil.
2. Spoon 2-3 TBLS of the Spicy Pizza Sauce on top of each naan.
3. Scatter shredded mozzarella or Italian Blend cheese over the sauce.
4. Add 10-13 pieces of chicken over the cheese and some red onion slices over each naan (use as much or as little onion slices as you like).
5. Top with the broken up pieces of Muenster cheese (1 slice per naan).
6. Bake for 6-8 minutes until cheese has melted and is bubbly.
7. To Serve: Garnish with freshly chopped coriander, slice the Chicken Tikka Naanza into pieces, and serve immediately!

Equipment

Turmeric powder

Buy Now →

Garlic Paste

Buy Now →

Ginger Paste

Buy Now →

Notes

1. To make this vegetarian: Use pre-cubed paneer – Indian cottage cheese, (or cut a block of paneer into cubes). I recommend 300-350g to make 6 naanzas. Marinate the paneer in the same Chicken Tikka Marinade, and pan sauté them instead of the chicken. Then just make a Paneer Tikka Naanza using the same method! Other vegetarian alternatives and suggestions are plant and soy based proteins like mock chicken, Quorn pieces, and soya chunks.
2. To make this gluten-free: Use a gluten-free naan (or make your own at home), and double check that the brand of cheeses you’re using are GF certified. Most cheeses are actually gluten-free, but it’s best to double check to make sure.
3. Storing and leftovers: The Spicy Pizza Sauce can be stored in an airtight container in the fridge for 3-4 days if not using all of it immediately. The cooked Chicken Tikka will also keep in the fridge for 3-4 days in an airtight container.
4. Make ahead: You can make the Spicy Pizza Sauce and marinate the Chicken Tikka a day in advance. This way and when you’re ready to serve them, all you have to do is cook the chicken, and assemble and bake the naanza! Or even better, marinate the chicken two days in advance and cook it and make the Spicy Pizza Sauce a day in advance. This way and on the day of serving up the Chicken Tikka Naanzas, you only have to assemble and bake it!
5. The chicken will be more flavorful and tender if you allow it to marinate overnight in the fridge. Just make sure to take it out of the fridge 30-40 minutes before you cook it to allow it to come to room temperature.

Nutrition

• Serving Size: 1 Chicken Tikka Naanza
• Calories: 638
• Sugar: 9.6g
• Sodium: 1671.7mg
• Fat: 26.9g
• Saturated Fat: 12.4g
• Unsaturated Fat: 11.8g
• Trans Fat: 0.3g
• Carbohydrates: 56.7g
• Fiber: 7.1g
• Protein: 39.9g
• Cholesterol: 91.4

This post may contain affiliate links. We are a part of the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn a small commission (at no extra cost to you) by linking to Amazon.com and affiliated sites. The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.