Add 1 tsp ginger-garlic paste, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp kashmiri red chili powder (or paprika), 1/4 tsp turmeric, 1 tsp lemon juice, 1/2 tsp salt and 1 tsp vegetable oil. Mix well to form a spreadable tikka sauce. Adjust salt or chili to taste. Set aside.

Marinate & Cook Chicken Tikka

In a medium bowl, combine 2 tbsp yogurt, 1/2 tsp ginger-garlic paste, 1 tsp tikka masala (or garam masala), 1/2 tsp kashmiri chili powder or paprika, 1 tsp lemon juice, 1/2 tsp salt and 1 tsp oil.

Add the 300 g chicken pieces to the marinade. Toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours for better flavor).

Preheat a skillet over medium-high heat with 1 tsp oil. Add marinated chicken pieces in a single layer and cook 4–5 minutes, turning occasionally, until cooked through and lightly charred at the edges. (Alternatively, broil or grill the chicken on a sheet for 6–8 minutes.) Remove from heat and set aside.

Prepare Dough & Preheat Oven

If using refrigerated dough, remove from fridge 30 minutes before baking to come to room temperature. Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat; otherwise use a baking sheet turned upside down.

Lightly dust a pizza peel or work surface with 1 tbsp semolina or flour. Stretch or roll the dough into a 10–12 inch round, forming a slightly thicker rim for the crust. Brush the surface lightly with 1 tbsp olive oil to help the sauce adhere.

Assemble Pizza

Spread the prepared tikka sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use about 3/4 of the sauce for a balanced flavor and reserve a little for drizzling after baking if desired.

Sprinkle half of the shredded mozzarella (about 3/4 cup) evenly over the sauced dough.

Distribute the cooked chicken tikka pieces across the pizza, spacing them evenly.

Scatter sliced bell peppers (1 cup) and sliced red onion (1/2 cup) over the chicken. Add sliced green chilies if using.

Top with the remaining mozzarella to cover the toppings lightly.

Bake & Finish

Transfer the assembled pizza to the preheated stone or baking sheet. Bake at 475°F (245°C) for 10–12 minutes until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven. Brush the crust with 1 tbsp melted butter or ghee and sprinkle 1/2 tsp crushed kasuri methi over the pizza for an aromatic finish.

Scatter chopped cilantro over the pizza and serve with lemon wedges to squeeze over slices.