Chicken Tikka Pizza
Ingredients:
Marinade
2 tbsp yogurt
2 tbsp lemon juice
1 tbsp olive oil
1 tsp minced garlic
1 tsp minced ginger
1 tsp red chili powder
1 tsp ground coriander
1 tsp cumin
1 tsp salt
2-3 boneless chicken breasts
Garlic Sauce:
2 garlic cloves, thinly sliced
2 tbsp olive oil
1 tsp salt
¼ tsp red chili flakes
¼ tsp black pepper
1 tbsp all purpose flour
1 cup milk
To Assemble:
tandoori naan
shredded cheese of your choice
green scallions, chopped
tomatoes, diced
jalapeños, sliced
fresh mozzarella
red onions, thinly sliced
Instructions:
Mix all the ingredients for the marinade in a bowl.
Then add your chicken breasts to the marinade, and let it marinate for 15-20 minutes.
In the meantime, get started on the garlic sauce.
In a saucepan, add oil, garlic, salt, red chili flakes, and black pepper.
Let the garlic and spices cook for a few minutes until the garlic has browned.
Add the flour and stir it constantly for a minute so that it doesn’t burn.
Then slowly add the milk, and keep stirring to remove any lumps.
Bring the sauce to a boil and let it cook for another minute until the sauce thickens. Then remove from the heat and let it cook.
Cook the chicken on medium on medium high heat. Cook the chicken for a couple minutes on both sides until it is cooked through and golden brown.
Cut the chicken into small pieces.
To assemble, spread some garlic sauce on a naan.
Then sprinkle with a bit of shredded cheese.
Top with diced chicken, green scallions, diced tomatoes, and sliced jalapenos.
Add some fresh fresh mozzarella on top, and drizzle with olive oil.
Bake at 450 degrees for 10-15 minutes until the naan is crispy and the toppings are toasted and melty.
Drizzle with cilantro chutney, tamarind chutney, and top with some thinly sliced red onions.