Chicken Tikka Pizzas

There’s something wildly satisfying about merging two beloved things: the bold, spiced flavors of chicken tikka and the casual, crispy comfort of pizza. These Chicken Tikka Pizzas are an everyday weeknight hero—bright, saucy, and easy to assemble. They use tender chicken, a tangy yogurt marinade, and warm Indian spices layered on whole-wheat naan for a handheld feast. The result is a crunchy, saucy, cheesy bite that’s perfect for sharing, or savoring solo with a crisp salad on the side.

Why you’ll love these Chicken Tikka Pizzas

• Quick and approachable: prep, cook, and assemble in under an hour.
• Balanced flavors: creamy yogurt-marinated chicken, fragrant garam masala, bright tomato, and melting mozzarella.
• Whole-wheat naan forms a sturdy, golden crust without fussing with dough.
• Customizable: add extra veggies, swap cheeses, or make it spicier to taste.

Ingredients

Serves 4

• 12 ounces chicken tenderloins
• ¼ cup plain low-fat yogurt
• 2 teaspoons garam masala, divided
• cooking spray
• ¾ teaspoons salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, drained of some of liquid, but not all
• 1 tablespoon olive oil
• 1 small yellow squash, cut in half horizontally and thinly sliced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon ground coriander
• ¼ teaspoon ground red pepper
• 2 large cloves garlic, minced
• 2 tablespoons heavy whipping cream
• 4 whole-wheat pieces of naan
• 1/3 cup thinly sliced red onion
• 4 ounces fresh part-skim mozzarella, thinly sliced
• 2 tablespoons fresh cilantro leaves

Prep and flavor build: marinate and cook the chicken

We start by giving the chicken a quick yogurt-based coating that tenderizes and carries the spices. The tenderloins cook fast, so everything comes together quickly.

1. Pat the 12 ounces chicken tenderloins dry with paper towels. Place them in a shallow bowl or plate.
2. Combine ¼ cup plain low-fat yogurt with 1 teaspoon of the 2 teaspoons garam masala and ¾ teaspoons salt in a small bowl. Stir until smooth.
3. Spoon the yogurt-spice mixture over the chicken, coating each tenderloin completely. Let sit while you prepare the sauce and vegetables—15 to 20 minutes is fine if you’re short on time; longer (up to 1 hour) deepens the flavor.
4. When ready to cook, heat a skillet over medium-high heat and coat the pan with cooking spray. Place the marinated tenderloins in the hot skillet and cook 3 to 4 minutes per side, or until the chicken reaches an internal temperature of 165°F and is lightly charred at the edges. Remove from heat and let rest a few minutes before slicing into bite-size pieces.

Sauce and veggie prep

The sauce is bright and slightly creamy—tomatoes simmered with spices and finished with a splash of cream for silkiness. Thinly sliced squash keeps things fresh and tender on top of the naan.

1. Drain the 1 (14.5-ounce) can unsalted petite diced tomatoes, removing some of the liquid but leaving enough to keep the sauce saucy. You want a saucy base, not a dry paste.
2. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the 2 large cloves garlic (minced) and 1 teaspoon grated fresh ginger. Sauté for about 30 seconds until fragrant, taking care not to brown the garlic.
3. Add the drained diced tomatoes, ¼ teaspoon ground coriander, ¼ teaspoon ground red pepper, and the remaining 1 teaspoon garam masala. Stir well to combine and simmer over medium-low heat for 6 to 8 minutes, stirring occasionally. The flavors will meld and the sauce will thicken slightly.
4. Stir in 2 tablespoons heavy whipping cream to add richness, then remove the sauce from heat and set aside.
5. While the sauce simmers, thinly slice 1 small yellow squash (cut in half horizontally first) and set aside the slices to use on the pizzas.

Assemble and bake the Chicken Tikka Pizzas

Using whole-wheat naan makes these pizzas fast: no dough rising, no rolling—just layer and bake until cheese bubbles and edges are golden.

1. Preheat your oven to 425°F (220°C). If you have a pizza stone, place it in the oven to heat; otherwise use a rimmed baking sheet. Lightly spray the baking surface or sheet with cooking spray.
2. Place the 4 whole-wheat pieces of naan on the prepared baking sheet. Spread an even layer of the warm tomato-cream sauce over each naan, leaving a small border around the edges.
3. Distribute the cooked, sliced chicken tenderloins evenly across the four naans.
4. Top each naan with the thinly sliced yellow squash and 1/3 cup thinly sliced red onion, dividing evenly.
5. Arrange the 4 ounces fresh part-skim mozzarella (thinly sliced) over each pizza so the cheese covers the toppings and reaches the sauce.
6. Place the sheet in the preheated oven and bake for 8 to 12 minutes, or until the cheese is melted and slightly golden and the naan edges are crisp.

Finish and serve

The last steps are small but important: fresh herbs and a gentle broil if you want extra color.

1. Remove the pizzas from the oven and immediately scatter 2 tablespoons fresh cilantro leaves over the top of all four pizzas.
2. If you’d like a bit more char on the cheese, switch the oven to broil and broil for 30 to 60 seconds—watch closely so it doesn’t burn.
3. Slice each naan into wedges and serve hot. These Chicken Tikka Pizzas pair beautifully with a crunchy salad or pickled vegetables to cut through the richness.

Troubleshooting and tips

• If your chicken finishes before the sauce is ready, tent it with foil to keep warm while you finish the sauce.
• Want it spicier? Add an extra pinch of ground red pepper to the tomato sauce or scatter thin slices of fresh jalapeño before baking.
• For a lighter version, swap heavy whipping cream for plain low-fat yogurt (stir in off the heat to avoid curdling) or omit the cream entirely and add a small pat of butter at the end for richness.
• If you prefer a crisper crust, pre-bake the naan for 3 minutes before adding sauce and toppings, then finish baking until cheese melts.
• Leftovers keep well: store in an airtight container in the fridge for up to 2 days. Reheat in a 375°F oven for 6 to 8 minutes to revive the crust.

Flavor variations

• Vegetable-forward: add bell peppers or sautéed spinach with the squash.
• Herb-forward: mix a tablespoon of chopped fresh cilantro into the sauce for extra brightness.
• Cheese swap: try a mix of part-skim mozzarella and a little crumbled feta for tang.

Shopping and prep shortcuts

• Use pre-sliced mozzarella and pre-sliced red onion to cut assembly time.
• Buy plain yogurt in a small container and keep the rest for marinades, dips, or smoothies.
• Slice the squash and onion while the chicken marinates to streamline the cooking process.

Final thoughts

These Chicken Tikka Pizzas strike a lovely balance between bold, aromatic spice and classic pizza comfort. They’re easy enough for a weeknight yet flavorful enough to impress guests. Whole-wheat naan keeps things wholesome and handy, while the tomato-cream sauce provides a glossy, tangy base that pairs perfectly with the spiced chicken. Whether you’re feeding a family or entertaining friends, this recipe delivers bright, satisfying slices that disappear fast.

Full recipe recap

Ingredients:

• 12 ounces chicken tenderloins
• ¼ cup plain low-fat yogurt
• 2 teaspoons garam masala, divided
• cooking spray
• ¾ teaspoons salt
• 1 (14.5-ounce) can unsalted petite diced tomatoes, drained of some of liquid, but not all
• 1 tablespoon olive oil
• 1 small yellow squash, cut in half horizontally and thinly sliced
• 1 teaspoon grated fresh ginger
• ¼ teaspoon ground coriander
• ¼ teaspoon ground red pepper
• 2 large cloves garlic, minced
• 2 tablespoons heavy whipping cream
• 4 whole-wheat pieces of naan
• 1/3 cup thinly sliced red onion
• 4 ounces fresh part-skim mozzarella, thinly sliced
• 2 tablespoons fresh cilantro leaves

Directions (rewritten step-by-step):

1. Pat dry the chicken tenderloins. Combine the plain low-fat yogurt, 1 teaspoon garam masala, and ¾ teaspoons salt. Coat the 12 ounces chicken tenderloins with this mixture and let them sit 15–60 minutes while you prep other ingredients.
2. Drain some liquid from the can of unsalted petite diced tomatoes so the mixture remains saucy but not watery.
3. Heat a skillet over medium-high and coat it with cooking spray. Cook the marinated chicken tenderloins 3–4 minutes per side until they reach 165°F and have light char. Remove and let rest, then slice into bite-size pieces.
4. In a saucepan, heat 1 tablespoon olive oil over medium. Sauté the minced garlic and grated fresh ginger about 30 seconds. Add the drained diced tomatoes, ¼ teaspoon ground coriander, ¼ teaspoon ground red pepper, and the remaining 1 teaspoon garam masala. Simmer 6–8 minutes until slightly thickened, stirring occasionally.
5. Remove the sauce from heat and stir in 2 tablespoons heavy whipping cream. Set aside.
6. Preheat oven to 425°F. Place the 4 whole-wheat pieces of naan on a baking sheet lightly coated with cooking spray.
7. Spread an even layer of the tomato-cream sauce over each naan. Top with sliced chicken, thinly sliced yellow squash, and thinly sliced red onion, dividing evenly.
8. Top each pizza with the thinly sliced 4 ounces fresh part-skim mozzarella. Bake 8–12 minutes until cheese melts and naan edges are crisp.
9. Remove from oven and scatter 2 tablespoons fresh cilantro leaves over the pizzas. Optionally broil 30–60 seconds for extra color. Slice and serve hot.

Now that you’ve got this Chicken Tikka Pizzas recipe in your rotation, try it once and you’ll see why it becomes a repeat. The melody of spice, tang, and melted cheese is pure comfort—bright enough to keep you coming back for more.