Chicken Masala Pizza

Mission: India is underway.

Chicken Masala Pizza | EmmaEats

I’ve been actively working at including a variety of flavours at our family table. Indian food has been one of the latest area of exploration and my efforts are paying off. Just this week, Emma asked for these lamb lollypops all the while emphasizing how much she loved them. This chicken masala pizza seemed a fun way to introduce a popular Indian dish while still working within the comfort zone of the kids. Pizza is, after all, a beloved food at our house.

Chicken Masala Pizza is easy and once the chicken has marinated, is also fast to make. Most of the prep work can be completed in advance leaving only the assembly to be done at mealtime. It can be prepared either with homemade pizza dough or store-bought, in the oven or on the grill. Try bringing a little spice to your kitchen and start your own Mission: India. You might be surprised at how quickly your efforts will pay off.

Chicken Masala Pizza

inspired by Easy Chicken Masala, Bon Appetit, February 2010
(makes 4 personal-sized pizzas)

  • 1 cup + 6 tbsp Greek yogurt (2%)
  • 6 tbsp extra virgin olive oil (plus extra for brushing on to the dough later)
  • 2 tbsp + 2 tbsp dried cilantro (or preferably 1/4 cup fresh chopped cilantro)
  • 1 1/2 tbsp garam masala
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1/2 inch cube fresh ginger, minced
  • 2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 lb chicken thighs or breasts, sliced
  • 1 1/2 cups tomato passata
  • 4 personal-sized naan (about 8″ in diameter each)
  • 2 large shallots, thinly sliced
  • 1-2 cups shredded skim milk mozzarella cheese
  • chopped fresh cilantro, as garnish (optional)

Make the marinade:

Whisk together 1 cup yogurt with 6 tbsp olive oil, cilantro, garam masala, lemon juice, garlic, ginger, cumin, salt and pepper. Coat the chicken thoroughly with the yogurt mixture and arrange the chicken pieces in a single layer in a baking pan (or Ziploc bag). Let the chicken rest, covered, in the refrigerator for at least 2 hours.

Make the chicken, sauce and pizza:

Heat the grill to 450F. Remove the chicken from the marinade (discard the remaining marinade) and grill for 6-8 minutes until the chicken is cooked through, flipping the chicken once about halfway through the total cooking time. Remove the chicken pieces from the grill, chop them into chunks and set aside.

In a medium bowl, mix together the tomato passata and 6 tbsp yogurt until smooth. Set aside.

Brush the tops of the naan with a little olive oil.  Spread enough sauce on to each naan to generously cover each pizza. Sprinkle with additional dried cilantro and sliced shallots. Add the chicken and top with mozzarella cheese.

Grill the pizzas with the lid down at 450F for 2-3 minutes until the naan has crisped. Remove, slice and serve with additional fresh cilantro sprinkled over top, if desired.

Tips and Suggestions:

  • Making your own pizza dough? Once it’s stretched and ready to be topped, be sure to grill one side of the dough first before adding the toppings to it. This will add a minute or two to your preparation time.
  • Looking to introduce other easy-to-make Indian dishes at home? Try this dhal, these lamb lollypops or this cauliflower.


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