Chicken Tikka Masala Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with pizza stone or baking sheet inside. Lightly dust a work surface with flour. Stretch or roll the pizza dough into a 12–14 inch round, maintaining an even thickness and leaving a slightly thicker rim for the crust. Transfer to a parchment-lined peel or inverted baking sheet for easy transfer.

Brush the dough lightly with olive oil, concentrating on the outer rim to promote browning.

Marinate the chicken

In a bowl combine yogurt, garlic paste, ginger paste, lemon juice, garam masala, ground cumin, paprika, turmeric, and 0.75 tsp salt. Add the 1 lb chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (up to 4 hours).

Cook the chicken

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Remove chicken from marinade, shaking off excess (reserve marinade). Sear chicken in batches if needed so pieces brown and cook through, about 3–4 minutes per side until internal temperature reaches 165°F (74°C). Transfer cooked chicken to a plate. If small bits of marinade stick to the pan, that will help build sauce flavor.

Roughly chop or shred the cooked chicken into bite-sized pieces suitable for topping a pizza (about 1/2–3/4 inch). Reserve warm.

Build the sauce

In the same skillet used for chicken, reduce heat to medium and add 2 tbsp butter. Add the finely chopped onion and sauté until soft and translucent, about 4–5 minutes. Add 2 tsp minced garlic and 1 tsp minced ginger; cook 30–45 seconds until fragrant.

Stir in 3 tbsp tomato paste and cook 1–2 minutes, stirring constantly, to caramelize the paste and deepen flavor. Add 1/2 cup crushed tomatoes, 1 tsp garam masala, 1/2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground coriander, 1/4 tsp chili powder, 1/4 tsp sugar, 1/2 tsp salt, and 1/4 cup water (or broth). Simmer gently for 5–7 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Stir in 1/2 cup heavy cream and warm through over low heat; do not boil. Taste and adjust seasoning with additional salt or sugar if needed. If the sauce is too thick for spreading, add up to 1–2 tablespoons more water to reach a spreadable consistency.

Fold in the reserved cooked chicken pieces to coat lightly in the sauce (optional). For a cleaner pizza mise-en-place, you may instead spoon the sauce on the dough and top separately with chicken.

Assemble the pizza

Spoon a thin, even layer (about 3/4–1 cup) of the tikka masala sauce onto the prepared dough, leaving the crust exposed. Distribute the shredded housemade mozzarella evenly over the sauce. Scatter the chopped cooked chicken pieces across the pizza so each slice will have chicken. Lightly sprinkle a pinch of extra paprika or garam masala over the top if desired.

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until crust is golden and cheese is melted and bubbling. Rotate halfway through for even browning.

Finish & serve

Remove pizza from oven and let rest 2 minutes. Scatter the chopped cilantro over the top. Slice into 6–8 pieces. Serve immediately with lemon wedges on the side to squeeze lightly over slices if desired.