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Chicken Tikka “Pizzas”

Chicken Tikka “Pizzas” with Naan

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Recipe Details


These Indian-inspired individual "pizzas" are actually made with naan to keep with the theme—and cut down on cook time. They're brushed with garlic butter, then topped with shredded chicken in a fragrant tikka masala sauce. Each is blanketed with a generous layer of mozzarella, then baked and finished with fresh herbs.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Liz

    By Chef Liz

    Nutritional info

    • Calories 790
    • Protein 55g
    • Total Carb 60g
    • Total Fat 34g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • cilantro
      1/8 ounce
    • yellow onion
      yellow onion
    • parsley
      1/8 ounce
    • ginger
      1/8 ounce
    • garlic
      1 clove
    • boneless skinless chicken breasts
      boneless skinless chicken breasts
    • tikka masala curry paste
      1 tablespoon
      tikka masala curry paste
    • tomato purée
      1/2 cup
      tomato purée
    • unsalted butter
      2 packets
      unsalted butter
    • sour cream
      1 ounce
      sour cream
    • naan breads
      naan breads
    • shredded mozzarella cheese
      2 ounces
      shredded mozzarella cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • aluminum foil
    • baking sheet
    • 10" medium high-sided pan
    • 6" small pot

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      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.

    2. Roast chicken

      Roast chicken

      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.

    3. Make tikka masala sauce

      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.

    4. Shred chicken and make garlic butter

      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.

    5. Assemble and bake “pizzas”

      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.

    6. Plate tikka masala “pizza”

      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!

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