Chicken tikka masala pizzas

Rustle up our spiced chicken pizzas using naan bread in just 20 minutes. To balance the heat, serve them with dollops of mango chutney and natural yogurt

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 683
  • fat 16g
  • saturates 3g
  • carbs 83g
  • sugars 11g
  • fibre 7g
  • protein 47g
  • salt 2g


  • 1 small red onion, thinly sliced
  • 1 tbsp red wine vinegar
  • 4 garlic and coriander naan breads
  • 4 chicken breasts, cut into strips
  • 2 green pepper, sliced
  • 2-3 tbsp tikka masala curry paste
  • 150ml natural yogurt
  • 1 green chilli, thinly sliced
  • 1 small pack coriander, leaves torn
  • few dollops of mango chutney, to serve


  1. Heat oven to 180C/160C fan/gas 4. Toss the red onion with the red wine vinegar and a good pinch of salt and set aside (the vinegar will soften the onion slightly, which is a blessing as no one wants completely raw onion on pizza).

  2. Put the naan breads on a baking tray, sprinkle over a little water, then put in the oven for 2 mins to heat up. Meanwhile, put the chicken and peppers in a frying pan with the curry paste, toss together, then fry over a high heat for 6-8 mins until cooked.

  3. Take the naans out the oven, spread each one with yogurt, then top with the chicken, red onion, green chilli, coriander and mango chutney.

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