Empty My Fridge
Chicken Tikka Pizza
Ingredients
- Chicken breast · chopped3
- Yoghurt120 g
- Garlic · peeled minced2
- Ginger · minced1 tbsp
- Lemon1 tbsp
- Coriander seed · ground1 tsp
- Turmeric · ground½ tsp
- Cumin · ground½ tsp
- Paprika1 tsp
- Chili powder½ tsp
- Cinnamon · ground
- Salt½ tsp
- Black pepper · ground½ tsp
- Chicken2 tbsp
- Tomato4 tbsp
- Sugar½ tsp
- Cilantro · finely chopped2 tbsp
- Bread4
- Hot sauce
- Almond
Instructions
- Put the chicken in a bowl or freezer bag with the yoghurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix well and marinate if you have time (an hour is ideal), or use straight away.
- Preheat the grill (broiler) to medium-high.
- Spread the chicken on a grill tray, brush with the oil, then grill for 8–10 minutes, turning once.
- While the chicken cooks, mix the tomato purée, sugar, salt, pepper, water and coriander in a small bowl.
- When the chicken is cooked, take it out of the grill and set it aside.
- Grill the naans for 1–2 minutes per side until hot.
- Spread the tomato mixture over the naans, then grill them for 1 more minute.
- Take the naans out and divide the chicken between them, then drizzle with yoghurt and chilli sauce, and sprinkle with coriander and almonds.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicGingerTomatoLemonYoghurtChickenChicken breastBread
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