A spicy fusion twist on pizza night, this Chicken Tikka Naan Pizza combines juicy, marinated chicken with a tangy tomato base and pillowy naan bread. I like to drizzle mine with chilli sauce, scatter over fresh coriander, and top it off with flaked almonds for a touch of crunch. It’s quick, easy, and perfect for busy weeknights or casual dinners. The homemade chicken tikka is packed with aromatic spices, and grilling it brings out an irresistible charred finish. Using naan instead of traditional pizza dough saves time without sacrificing flavor or texture, which is why this is one of my go-to comfort meals when I want something exciting yet effortless.

Why You’ll Love This Recipe

I love how this recipe blends the bold, aromatic flavors of Indian cuisine with the familiarity of pizza. It’s ready in under 30 minutes, which makes it ideal for a last-minute dinner or a quick lunch. The marinated chicken stays juicy and flavorful, and the naan provides a crispy-chewy base that holds up beautifully under all the toppings. I can also prep the marinade in advance, which saves even more time. It’s colorful, comforting, and makes me feel like I’m enjoying restaurant-style food right at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Chicken Marinade:

• 3 Chicken Breasts (About 525g Or 1 Lb 3 Oz), Cut Into Bite-Size Chunks

• 120 G (1/2 Cup) Thick Natural Yogurt

• 2 Garlic Cloves, Peeled And Minced

• 1 Tablespoon Minced Ginger

• 1 Tablespoon Lemon Juice (Juice Of About Half A Lemon)

• 1 Teaspoon Ground Coriander

• 1/2 Teaspoon Ground Turmeric

• 1/2 Teaspoon Ground Cumin

• 1 Teaspoon Paprika

• 1/2 Teaspoon Mild Chilli Powder

• A Pinch Of Ground Cinnamon

• 1/2 Teaspoon Salt

• 1/2 Teaspoon Ground Black Pepper

• 2 Tablespoons Oil (For Brushing The Chicken Before Grilling)

For The Naan Pizza Base:

• 4 Tablespoons Tomato Purée (Tomato Paste)

• 1/2 Teaspoon Sugar

• A Pinch Of Salt And Pepper

• 3 Tablespoons Cold Water

• 2 Tablespoons Finely Chopped Fresh Coriander (Cilantro)

• 4 Naan Breads (Plain Or Flavoured)

For Serving:

• Chilli Sauce

• Extra Finely Chopped Fresh Coriander (Cilantro)

• Flaked Almonds

• Extra Yogurt (Optional Drizzle)

Directions

1. I begin by placing the chicken in a bowl or resealable bag, then adding the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt, and pepper. I mix well to coat the chicken completely. If I have time, I let it marinate in the fridge for at least one hour, though I’ve also used it immediately when I’m short on time.

2. I preheat the grill (broiler) to medium–high. Then I spread the marinated chicken onto a grill tray, brush the tops with oil, and cook under the grill for 8–10 minutes, turning once, until the chicken is cooked through and lightly charred on the edges.

3. While the chicken is cooking, I prepare the pizza base sauce by mixing the tomato purée, sugar, salt, pepper, water, and chopped coriander in a small bowl.

4. Once the chicken is ready, I remove it from the grill and set it aside. I then place the naan breads under the grill for 1–2 minutes on each side until they’re warm and slightly crisp.

5. I take the naans out, spread a layer of the tomato sauce mixture over each one, and pop them back under the grill for about a minute to warm through.

6. I top each naan with the grilled chicken pieces, drizzle with yogurt and chilli sauce, and sprinkle with fresh coriander and flaked almonds before serving.

Servings And Timing

This recipe serves 4 people. It takes approximately 10 minutes to prepare and 15 minutes to cook, totaling 25 minutes from start to finish. It’s perfect for a fast weeknight meal or weekend treat when I want something tasty and impressive with minimal effort.

Variations

• I sometimes make a vegetarian version by swapping the chicken for cubed paneer or tofu and marinating it the same way.

• For added spice, I increase the amount of chilli powder or add finely chopped green chilies to the marinade.

• I’ve made this with garlic or peshwari naan for an extra burst of flavor.

• Sometimes I add a spoonful of mango chutney to the tomato base for a sweet and tangy finish.

• If I’m craving extra creaminess, I dollop some mint yogurt sauce on top before serving.

Storage/Reheating

I find this pizza tastes best fresh, but if I have leftovers, I wrap them in foil and store them in the refrigerator for up to 2 days. To reheat, I place the naan pizzas in a preheated oven at 180°C (350°F) for 8–10 minutes. I don’t recommend using the microwave, as it tends to make the naan soggy and the chicken dry.

FAQs

Can I Cook The Chicken In The Air Fryer Instead Of Grilling?

Yes, I often do this for convenience. I place the marinated chicken in a single layer in the air fryer basket, brush with oil, and cook at 200°C (400°F) for 13–15 minutes, turning once. I make sure it’s fully cooked by slicing into a larger piece to check that it’s no longer pink inside.

Can I Prepare This Dish Ahead Of Time?

I like to marinate the chicken up to a day in advance, which helps intensify the flavors. However, I don’t recommend assembling or cooking the whole pizza ahead of time, as reheating the naan and chicken together can result in dryness.

What Type Of Naan Bread Works Best?

I usually go for plain naan for a neutral base, but I’ve also used garlic and peshwari naans for added flavor. Garlic naan gives a savory boost, while peshwari adds a mild sweetness that pairs surprisingly well with the spices.

Can I Use Store-Bought Tikka Chicken?

If I’m really short on time, I’ve used pre-cooked tikka chicken from the store. While it saves time, I still prefer marinating and grilling my own for a fresher, more flavorful result.

What Other Toppings Can I Add?

Sometimes I add thinly sliced red onions, chopped bell peppers, or even a sprinkle of shredded mozzarella for a more pizza-like finish. I also enjoy topping it with a spoonful of raita or a squeeze of lime juice for brightness.

Conclusion

This Chicken Tikka Naan Pizza is the perfect fusion of bold flavors and convenience. I love how quickly it comes together without compromising on taste. The grilled chicken is tender and full of spices, the tomato base is vibrant, and the naan provides a chewy, crispy crust that holds everything beautifully. Whether I’m cooking for myself or sharing it with others, this recipe always satisfies.