Chicken tikka naan pizzas
Serves: 4 Ready in: 40 mins
FOR THE CHICKEN TIKKA 1tbsp fat-free Greek yoghurt
1tbsp tikka paste
1tbsp tomato puree
2tsp garlic granules
300g chicken breast fillets, sliced
FOR THE TIKKA MASALA SAUCE 500ml passata
75g fat-free Greek yoghurt
1tbsp tikka curry powder
1tbsp onion granules
1tbsp garlic granules
1tbsp paprika
2tsp ground turmeric
1tsp ground cinnamon
Salt
FOR THE NAANS 180g self-raising flour
1tbsp dried coriander leaf
2tsp garlic granules
1tsp baking powder
100g fat-free Greek yoghurt
Cooking oil spray
FOR THE TOPPINGS 120g mozzarella, grated
1 red pepper, deseeded and sliced
1 red onion, sliced
1 Preheat the oven to 180°C/gas 4. For the chicken tikka, combine the yoghurt, tikka paste, tomato puree and garlic granules in a bowl. Add the sliced chicken and smother in the marinade.
2 Spread the chicken on a baking tray and bake for 10-12 mins, flipping it over halfway through. If the chicken isn’t 100 per cent cooked after this time, don’t worry as it will be cooked again later on the pizza.
3 Meanwhile, make a quick tikka masala sauce by mixing all the ingredients together in a bowl. Season to taste with salt.
4 For the naans, place the dry ingredients in a bowl with a pinch of salt. Use a metal spoon to fold in the yoghurt until clumps form. Bring the mixture together with your hands to form a dough. Divide the dough into 4 equal balls and roll them out. Spray a frying pan with oil and cook one at a time, for about 3 mins on each side until golden.
5 Spread the naans with the tikka sauce, sprinkle with the mozzarella, then top with the chicken tikka, pepper and onion. Bake for 5 mins or until hot and the cheese has melted. Drizzle with raita and garnish with freshly chopped coriander, if liked.