Chicken Tikka “Pizzas” with Naan
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Ingredients & Equipment
What we send
- 1/8 ouncecilantro
- 1yellow onion
- 1/8 ounceparsley
- 1/8 ounceginger
- 1 clovegarlic
- 2boneless skinless chicken breasts
- 1 tablespoontikka masala curry paste
- 1/2 cuptomato purée
- 2 packetsunsalted butter
- 1 ouncesour cream
- 2naan breads
- 2 ouncesshredded mozzarella cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 10" medium high-sided pan
- 6" small pot
Preheat oven to 450°F. Rinse all produce. Pick cilantro and parsley leaves and finely chop stems (keep herb stems and leaves separate). Peel onion, halve, and thinly slice. Trim and discard skin of ginger and mince. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
Line a baking sheet with foil. Pat chicken dry with paper towel, place on prepared sheet, and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. Roast until cooked through and no longer pink, 10-15 minutes (move on to Step 3, but don't forget to come back!). Then, transfer chicken to a plate and set aside to rest for about 5 minutes. Remove and discard foil from baking sheet and reserve for Step 5.
Make tikka masala sauce
While chicken roasts, heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add onion. Sauté, stirring, until soft, 5 minutes. Stir in tikka masala curry paste, ginger, and cilantro and parsley stems; cook, stirring, until fragrant, 1-2 minutes. Add tomato purée and ¼ cup water. Cook, stirring, until thickened, 2-3 minutes more. Season with ½ teaspoon salt and pepper. Remove pan from heat.
Shred chicken and make garlic butter
While sauce cooks, shred rested chicken using 2 forks or roughly chop. In a small pot, melt butter over medium heat. Add garlic paste and ⅛ teaspoon salt; cook, stirring, until fragrant, 1 minute more. Remove pot from heat.
Assemble and bake “pizzas”
To pan with tikka masala sauce, still off heat, stir in sour cream and shredded chicken to fully combine. On reserved sheet, arrange naan in a single layer. Brush tops of naan with garlic butter. Top with tikka masala chicken, dividing evenly and leaving a ½-inch border, then sprinkle over mozzarella. Bake until naan is golden brown and cheese is bubbling, 8-10 minutes.
Plate tikka masala “pizza”
Use the downtime while the pizzas bake to get a head start on cleanup. Then, halve chicken tikka “pizzas” and divide between serving plates. Garnish with cilantro and parsley leaves. Enjoy!