Tikka chicken pizza

Consider this dish a fusion of the best of Indian and Italian cuisine. Or, perhaps it's just a very, very good pizza. Serve with icy cold beer and a table full of friends.

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Tikka chicken pizza
  • 2 medium brown onions (300g), sliced thinly
  • 1 tablespoon brown sugar
  • 400 gram (12½ ounces) chicken tenderloins
  • 1/4 cup (75g) tikka paste
  • 1/3 cup (110g) mango chutney
  • 4 pieces (200g) naan bread
  • 1/3 cup (45g) roasted slivered almonds
  • 1/3 cup (95g) yoghurt
  • 1/3 cup (50g) raisins
  • 1/4 cup loosely packed fresh coriander (cilantro) leaves


Tikka chicken pizza
  • 1
    Combine onion and sugar in a small bowl. Cook onion mixture on a heated oiled barbecue flat plate, turning, 10 minutes or until mixture caramelises.
  • 2
    Meanwhile, slice chicken lengthways into thin strips; combine with paste in a medium bowl. Cook chicken mixture on a heated oiled barbecue grill plate until cooked through.
  • 3
    Spread chutney over naan; top with caramelised onion, chicken strips and nuts.
  • 4
    Cook pizzas on hot barbecue grill plate, 5 minutes or until bases are browned. Serve topped with yoghurt, raisins and coriander.


Naan is traditionally baked in a hot tandoor (clay oven), pressed against the inside wall. Now commercially made, and sold in supermarkets.

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