Chicken Tikka Pizza
Pizza belongs to Italian cuisine; in this recipe, I change the way to marinate the chicken. I prepare chicken as we prepare Indian or Pakistani style BBQ, which is called Tikka.
Pizza belongs to Italian cuisine; in this recipe, I change the way to marinate the chicken. I prepare chicken as we prepare Indian or Pakistani style BBQ, which is called Tikka.
- 1 teaspoon salt
- 2 cups flour
- 1 teaspoon garlic minced
- 2 tablespoon olive oil
- 2 tablespoon oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 for topping
- 1 for chicken
- 250 g boneless chicken breast
- 1 teaspoon red pepper
- 2 tablespoon yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ginger minced
- 0.5 recipe pizza sauce (see in my recipes)
- 100 g cheddar cheese shredded
- 250 g mozzarella cheese shredded
- 0.5 red onions chopped
- 0.5 tomato chopped
- 0.5 capsicum chopped
- 0.5 bunch coriander chopped
- 1 for pizza dough
- 0.5 tablespoon yeast
- 1 tablespoon sugar
- 2 tablespoon milk powder
- 0.75 cup water slightly warm
- Carbohydrate 35.50758625 g
- Cholesterol 51.6709375 mg
- Fat 16.9413146875 g
- Fiber 1.88748751956969 g
- Protein 23.1341853125 g
- Saturated Fat 6.718418625 g
- Serving Size 1 1 Serving (211g)
- Sodium 305.6675625 mg
- Sugar 33.6200987304303 g
- Trans Fat 0.988513500000001 g
- Calories 389 calories
Step-by-step
- Cut chicken into 1 inch cubes, marinate with all these ingredients except oil and leave for an hour.
- In a skittle take oil and fry marinated chicken for 5 minute on medium flame.
- Then reduce heat to low and let it cook about 10 minute covered until it dries.
- Mix salt to flour then add all ingredients pour water on it and knead to make smooth dough about 5 to 7 minutes.
- Let the dough rest in an oiled bowl, covered with slightly wet kitchen towel for an hour,until double in size.
- After one hour pat the dough and roll into a big circle.
- Leave for 15 minute then bake for 15 minute at 180c or until dough starts changing color, take out from oven,spread pizza sauce & top with cheddar, mozzarella, onion, tomatoes, coriander leaves, capsicum and ChickenTikka.
- One hand full of mozzarella on the top & bake again at 180c for 15 minute or until cheese starts browning.
- Keep an eye on bottom of pizza crust don’t let it dark brown.
- If it is happening then just place a piece of aluminum foil under the pizza pan.
- You have to adjust heat.
- After baking immediatly brush crust sides with melted butter.
Allowing the chicken to marinate for a full hour is the crucial step that determines whether the meat absorbs the yogurt, ginger, and garlic or simply cooks on the surface. Yogurt acts as a tenderizer through natural acidity, breaking down the outer proteins of the 250 grams of boneless breast meat without requiring expensive cuts or specialized marinades. While Western pizza traditions typically rely on cured meats or plain cooked proteins, this method borrows the spice profiles of chicken tikka, utilizing red pepper, lemon juice, and ground spices to infuse the poultry deeply before it ever touches the heat.
Fusion pies like this one emerged from metropolitan culinary exchanges where immigrant communities combined traditional heritage flavors with accessible local fast food formats. South Asian bakeries and home cooks frequently adapted Italian dough methods, applying tandoori-spiced toppings to yeasted flatbreads long before fusion cuisine became a global commercial trend. This culinary cross-pollination proves that economical ingredients like flour, yeast, and basic chicken breasts can be reinvented entirely through clever seasoning strategies rather than high-cost specialty items.
Kneading the dough for seven minutes develops the gluten network necessary to hold the weight of two types of cheese and the heavy protein topping without tearing. Allowing the shaped crust to par-bake for fifteen minutes at 180 degrees Celsius prevents the center from becoming soggy under the moisture of the tomatoes and capsicum. Brushing the exterior crust with melted butter immediately after the final bake softens the outer edge while adding rich flavor without requiring additional oils during mixing.
Evaluating doneness visually relies entirely on monitoring the cheese and the underside of the crust rather than relying on internal temperature probes. Watch for the mozzarella and cheddar blend to bubble and turn golden brown across the top surface, while checking that the bottom crust does not darken past a light amber hue. Placing aluminum foil underneath the pan prevents excessive bottom browning if your oven runs hot at the lower rack positions.
