In a medium bowl combine 1/2 cup yogurt, garlic paste, ginger paste, lemon juice, 1 tsp vegetable oil, ground cumin, ground coriander, paprika, garam masala, kosher salt, black pepper and red chili powder. Whisk until smooth.

Marinate chicken

Add the 1 lb bite-sized halal chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes — ideally 2–4 hours. If short on time, marinate 30 minutes.

Cook chicken

Preheat a skillet over medium-high heat with 1 tsp vegetable oil. Add marinated chicken in a single layer (work in batches if needed). Cook 4–5 minutes per side until exterior is lightly charred and internal temperature reaches 165°F (74°C). Remove and set aside. Alternatively, broil or grill the chicken for a smokier flavor.

Tikka Sauce (pizza base)

Make sauce

In a small saucepan or bowl, combine 3/4 cup tomato sauce, 1/4 cup plain yogurt, 1/2 tsp garlic paste, 1/2 tsp ginger paste, 1/2 tsp garam masala, 1/2 tsp paprika, 1/2 tsp lemon juice, 1/2 tsp salt and 1/4 tsp sugar. Stir until smooth. Warm over low heat for 3–4 minutes to meld flavors, then remove from heat and allow to cool slightly.

Vegetables & Cheese

Prepare vegetables

Thinly slice 1/2 cup bell pepper and 1/2 cup red onion into strips/rings. Keep them raw for a crisp bite on the pizza; if you prefer softer vegetables, toss them in the hot skillet used for chicken for 1–2 minutes to soften lightly.

Cheese

Shred 1 cup mozzarella and have ready to sprinkle over the sauced dough.

Assemble & Bake Pizza

Preheat oven and prepare dough: Place oven rack in highest position (or use a pizza stone on a middle rack). Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, preheat stone as well. Stretch or roll the pizza dough into a 12-inch round on a floured surface to desired thickness.

Sauce and cheese: Transfer the stretched dough to a pizza peel or baking sheet lined with parchment. Brush the dough edge lightly with 1 tsp olive oil. Spread an even layer of tikka sauce over the dough, leaving a 1/2-inch rim. Sprinkle 1 cup shredded mozzarella evenly over the sauce.

Top: Distribute the cooked chicken pieces evenly over the cheese, then scatter the sliced bell peppers and red onions. Sprinkle red pepper flakes if using.

Bake: Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–12 minutes, until the crust is golden and cheese is bubbly and slightly browned. Oven times vary — watch for desired crust color.

Finish and serve: Remove pizza from oven. Let rest 2 minutes, then sprinkle chopped cilantro over the top. Slice and serve hot.