Chicken Tikka Masala Naanza
Chicken Tikka Masala Naanza
Rated 5.0 stars by 1 users
Category
Product Recipes
Cuisine
Indian
Servings
4 naan pizzas
Prep Time
30 minutes
Cook Time
20 minutes
If you're torn between a curry and a pizza, this Chicken Tikka Masala Naanza gives you the best of both. Soft naan bread is topped with a rich, creamy Chicken Tikka Masala, juicy homemade chicken tikka, plenty of melted cheese and finished with red onion and fresh coriander. It's the ultimate fakeaway and guaranteed to impress.
This recipe brings together two of our favourite products. Our brand new Limited Edition Matt Cooper Bites Tikka Masala Curry Kit creates a rich, silky curry house sauce, while our bestselling Tikka Spice Blend gives the chicken that authentic restaurant-style tikka flavour. Combined together on a naan, it makes one of the best recipes we've ever created.
Perfect for a Friday night fakeaway, sharing with friends or serving up on match day, this recipe is surprisingly simple to make and tastes even better than it looks.
What Is A Naanza?
A Naanza is exactly what it sounds like, a naan bread used as the base instead of pizza dough. It crisps up beautifully around the edges while staying soft in the middle, making it the perfect base for curry-inspired toppings.
Instead of a traditional tomato pizza sauce, this version uses a proper homemade Tikka Masala sauce, topped with juicy chicken tikka and plenty of bubbling cheese. Think pizza night meets curry night.
Why You'll Love This Recipe
Unlike most homemade pizzas, there's no dough to make or prove. Simply prepare the curry sauce, cook the chicken tikka and assemble everything onto shop-bought naan breads before baking until rigid.
The rich Tikka Masala sauce, chicken tikka and melted cheese work incredibly well together, making this a recipe you'll come back to time and time again.
It's perfect for feeding the family, cutting into slices for sharing or serving alongside chips and a salad for the ultimate fakeaway.
Make Extra Sauce – You'll Thank Yourself Later
One of the best things about this recipe is the Tikka Masala sauce.
If you're making it from scratch, it's well worth making the full batch, even if you don't need it all for the naanzas. The sauce freezes brilliantly, so you can portion it up and have homemade curry sauce ready for another day.
It's also incredibly versatile. Use it for a classic Chicken Tikka Masala, as a dipping sauce, with chips, over pasta or as the base for another Naanza whenever the craving strikes.
The Perfect Pairing
Our new Limited Edition Tikka Masala Curry Kit and bestselling Tikka Spice Blend were made for recipes like this.
The Tikka Spice Blend creates beautifully charred, juicy chicken tikka, while the curry kit delivers that rich, creamy British Indian Restaurant style sauce. Together they make this one of the easiest ways to create a proper takeaway-quality fakeaway at home.
More Chicken Tikka Recipes You'll Love
They're all designed to help you recreate proper takeaway-style food at home using Matt Cooper Bites curry kits and spice blends.
Author:Matt Cooper Bites
Ingredients
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4 shop bought naans
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Cheese of choice
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Sliced red onion
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Freshly chopped coriander
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6 tbsp vegetable oil
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2 cinnamon stick
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2 tbsp garlic paste
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2 tbsp ginger paste
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55g Tikka Masala Curry Kit
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8 tbsp tomato passata
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2 tbsp tomato puree
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300 ml water
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5 tbsp sugar
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4 tbsp ground almonds
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20 cooked chicken tikka, beef, lamb or paneer pieces
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300 g coconut cream
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1 tsp red food colouring (optional)
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0.5 tbsp fenugreek leaves (kasuri methi)
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400g chicken breast chopped
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2 tbsp Tikka Spice Blend
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2 tbsp natural or greek yogurt
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0.5 tsp red food colouring
Naanza
Masala Base
Chicken Tikka
Directions
Masala Base
Heat 6 tbsp vegetable oil in a pan over a medium heat. Add the cinnamon sticks and cook for 2 minutes to infuse, then remove.
Add 2 tbsp garlic paste and 2 tbsp ginger paste. Cook for 1 minute, stirring frequently. Do not burn.
Add approx 50-60g of the Tikka Masala Kit (approx 4 tbsp) to the pan and coat the spices in the oil - cooking for around 30 seconds stirring frequently.
Add 8 tbsp tomato passata and 2 tbsp tomato puree. Cook for 1-2 minutes, stirring occasionally. Do not burn.
Add 4 tbsp ground almonds, 5 tbsp sugar and pre cooked meat/panner of choice to the pan and mix into the sauce. Cook for 1 minute, stirring occasionally.
Add 300ml water gradually (100ml at a time), allowing the sauce to thicken up slightly by simmering for approx 2 minutes each time.
Add 3000g coconut cream (mix the cream in a bowl before adding) to the pan. Stir and simmer for 2 minutes.
(Optional) Add 1 tsp red food colouring and stir until the desired colour is reached.
Crush 0.5 tbsp kasuri methi (dried fenugreek leaves) between your fingers and stir into the curry. Adjust consistency with water if too thick or coconut cream if too thin. Adjust salt and sugar to your taste if required.
Chicken Tikka
Combine the chicken, Tikka Spice Blend, yogurt and food colouring. Leave to marinade in the fridge for 1 hour.
Cook in the air fryer, grill or oven until slightly charred and cooked throughout. Set aside
Naanza
Bake/grill your naans for around 10 minute, until they’ve become more rigid.
Apply the masala sauce, cheese, chicken tikka and red onion.
Return to the oven or grill until the cheese melts and bubbles and the masala sauce edges starts to caramelise
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