Leftover Chicken Tikka Masala Pizza
Leftover Chicken Tikka Masala Pizza
Made With Our Original Tikka Masala
SERVES 2
5 MINS PREP
10 MINS COOK
It sounds gimmicky but tastes amazing. The smoky, lightly spiced creamy tomato sauce and chicken work really well with the fresh herb drizzle and the naans have more flavour and are lighter than a traditional store-bought pizza crust, soft in the middle and crispy where the edges are left uncovered. I highly recommend this. If you don’t have naans, you can use premade pizza dough - or even make your own.
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Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 2 x naans or roll-out pizza dough
- 200g leftover turkey, cut into 2cm cubes or strips
- Small fistful of finely sliced red onion
Creamy Herb Drizzle
- 2 tbsp. sour cream
- 10g fresh washed coriander including stalks plus a little extra for garnishing the pizza
- 1/2 clove garlic
- 1 rounded tbsp. thick Greek yoghurt
- Salt and lots of freshly ground black pepper to taste
Method
- Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
- Reserve the whole spices from the sachet for another cook. Take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the coriander. Season to taste, adding lots of black pepper.
- Make your pizza - If using naans, quickly flash both sides of the naans under a tap of running water, avoiding the edges. Otherwise, roll out the premade pizza dough. Evenly spread the turkey sauce mix and onions over the naans or pizza base, leaving a 2.5cm border. If using the naans, bake in the oven for 2-3 minutes or until the naan is hot and soft. If using the premade pizza dough, follow the instructions on the pack.
- Drizzle over the herbed yoghurt and serve.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 2 x naans or roll-out pizza dough
- 200g leftover turkey, cut into 2cm cubes or strips
- Small fistful of finely sliced red onion
Creamy Herb Drizzle
- 2 tbsp. sour cream
- 10g fresh washed coriander including stalks plus a little extra for garnishing the pizza
- 1/2 clove garlic
- 1 rounded tbsp. thick Greek yoghurt
- Salt and lots of freshly ground black pepper to taste
Method
- Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
- Reserve the whole spices from the sachet for another cook. Take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the coriander. Season to taste, adding lots of black pepper.
- Make your pizza - If using naans, quickly flash both sides of the naans under a tap of running water, avoiding the edges. Otherwise, roll out the premade pizza dough. Evenly spread the turkey sauce mix and onions over the naans or pizza base, leaving a 2.5cm border. If using the naans, bake in the oven for 2-3 minutes or until the naan is hot and soft. If using the premade pizza dough, follow the instructions on the pack.
- Drizzle over the herbed yoghurt and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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