Homemade Chicken Tikka Pizza
An irresistible Indian fusion pizza featuring tender pan-roasted chicken tikka, quick spiced tomato sauce, and melted cheese on a soft, airy homemade crust.
Ingredients
For Pizza Dough:
- 400 g Plain Flour / Maida approx. 3 cups
- 4 tbsp Milk Powder
- 2 tbsp Granulated Sugar divided
- 1.5 tsp Active Dry Yeast
- 1 cup Warm Milk lukewarm
- 0.5 cup Warm Water as needed
- 0.25 tsp Baking Powder
- 1.5 tsp Salt
- 2 tsp Butter or Olive Oil for coating
For Chicken Tikka:
- 450 g Boneless Chicken cut into small bite-sized cubes
- 1 tsp Ginger Garlic Paste
- 2 tsp Red Chili Powder or Kashmiri chili powder
- 0.5 tsp Cumin Powder
- 0.75 tsp Garam Masala Powder
- 0.5 tsp Kasoori Methi crushed dried fenugreek leaves
- 4 tbsp Thick Curd / Yogurt
- 1 tbsp Fresh Lime Juice
- 1 tsp Salt
- 1 tbsp Cooking Oil for shallow roasting
For Quick Pizza Sauce & Toppings:
- 4 tbsp Tomato Sauce / Pureed Passata
- 1 tsp Ginger Garlic Paste
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Dried Oregano / Italian Herb Mix
- 1 tsp Paprika / Red Chili Powder
- 1 small Green Bell Pepper / Capsicum diced
- 1 medium White Onion thinly sliced or diced
- 1 medium Tomato deseeded and diced
- 1.5 cups Mozzarella Cheese grated
- 1 cup Cheddar Cheese grated
- 1 tsp Dried Oregano / Pizza Seasoning for finishing
- 2 tbsp Fresh Coriander Leaves finely chopped, optional desi garnish
Instructions
Step 1: Marinate & Cook the Chicken Tikka
- For making Chicken Tikka, marinate chicken with salt, Red chilli powder, Cumin powder, Garam Masala Powder, Curd, Kasoori Methi, Lime and Red color. Keep aside for 1 hour or more.
- Heat a pan and sprinkle some oil. Add chicken pieces and stir well.
- Cover and allow to slow roast on small flame till dry. Stir in between.
- Once all the chicken Tikka are roasted, drain and allow to cool.
- Cut into smaller pieces and keep aside.
Step 2: Prepare & Proof the Pizza Dough
- Mix the flour, milk powder, 1 tbsp sugar, baking powder and salt very well.
- In a cup add yeast, 1 tbsp sugar and half of the luke warm milk and mix well. Keep aside.
- Make a well in the center of flour and pour the yeast mix and gently combine.
- Add more lukewarm milk and water to make a smooth dough. Knead for some time. The dough will be sticky.
- Rub little olive oil or butter in your hands and pat the top of the dough, knead again till you can feel that the dough is smooth and soft.
- Cover nicely and keep for 1 -2 hours, till the dough is double the size.
Step 3: Assemble & Bake the Pizza
- Meanwhile, cut the Capsicum (Bell Pepper), Onion, Tomatoes. Grate the cheese and keep aside.
- Once the Pizza dough becomes double in size, punch down and divide into two or three parts.
- Take one part and place on a parchment paper. With your palm gently press the dough starting from the centre to the sides to make a big round base of about ½ inch thickness (you can also dust and roll out with the help of Rolling Pin).
- Leave it covered to rise for 10 – 15 minutes.
- Chicken Tikka Pizza / HomeMade Chicken Pizza
- Make Pizza sauce by mixing Tomato sauce, olive oil, ginger garlic paste and oregano spice.
- Poke the Pizza base with a fork to release bubbles.
- Gently brush the sides with little butter (optional) and put Pizza sauce generously on top.
- Add little grated Cheddar cheese and top with chicken pieces, chopped onion, capsicum and Tomatoes.
- Cover with Mozzarella cheese and sprinkle oregano/ Pizza spice mix.
- Keep covered for 10 more minutes and transfer to a baking tin (with the parchment paper).
- Bake in a preheated oven at 180OC for 20 minutes or till the cheese melts and turn brown.
- Take out and cut into triangles with a Pizza cutter and enjoy the wonderful Chicken Tikka Pizza.
Video
Notes
- Note / FAQ 1 (Paneer Substitution): To make a vegetarian version, substitute chicken with 400 g of paneer cubes. Pan-sear the paneer gently on low heat for just 2–3 minutes so it stays tender and does not turn rubbery.
- Note / FAQ 2 (Stovetop Pan Method): If you don't have an oven, place the assembled pizza on a well-greased, heavy non-stick pan, cover tightly with a domed lid, and cook on low heat for 12 to 15 minutes until the base crisps up and the cheese fully melts.
- Note / FAQ 3 (Storage & Reheating): Leftover slices can be refrigerated in an airtight container for up to 3 days. Reheat on a dry skillet over medium-low heat with a loose lid over the top for 3–4 minutes to revive the crispy crust and gooey melted cheese without making it soggy.
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