Chicken Tikka Naan Pizza Recipe

By Kitchen Sanctuary

Ingredients

3 chicken breasts ((about 525g/1lb 3oz), chopped into bite-size chunks)
120 g (1/2 cup) thick natural yogurt (plus extra to serve)
2 garlic cloves (peeled and minced)
1 tablespoon minced ginger
1 tablespoon lemon juice (This is approx. the 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 onto the chicken before grilling)
4 tablespoons tomato purée (paste in USA)
1/2 teaspoon sugar
pinch of salt and pepper
3 tablespoons cold water
2 tablespoons finely chopped fresh coriander (cilantro)
4 naans breads (- plain or flavoured)
chilli sauce
finely chopped fresh coriander (cilantro)
flaked almonds

Prep Time10mins
Cook Time15mins
Servings4

Instructions

Place the chicken in a bowl or freezer bag with the yoghurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix together so that everything is combined. Marinate if time allows (an hour is perfect, but if you haven't got time, you can use it straight away).

Preheat the grill (broiler) to mediumhigh.

Spread the chicken out on a grill tray. Brush the chicken with the oil, then place under the grill and cook for 810 minutes, turning once.

Meanwhile, mix the tomato purée, sugar, salt, pepper, water and coriander in a small bowl.

When the chicken is cooked, remove from the grill and put to one side.

Place the naans under the grill and cook for 12 minutes on each side until hot.

Remove the naans and spread the tomato mixture on top, place the breads back under the grill for 1 minute.

Remove the naans from the grill and divide the cooked chicken between the breads.

Drizzle over the yoghurt and chilli sauce. Sprinkle on the coriander and almonds, then serve.