Lighter Chicken Tikka Naan Pizza

Now this one will blow your tastebuds to pieces. Even I was surprised at how well this one has turned.

I think that I find that ‘lighter’ recipes sometimes do lack just that little something but it was not the case with this naan pizza.

I do believe the official term for this is a Nanza and is actually quite commonly consumed by cooking staff during breaks at many ‘Indian’ restaurants.

Give me this over Domino’s or Pizza Hut any day!

The macros for this meal are as follows:

  • 750 calories
  • 71g carbs
  • 22g fat
  • 56g protein

You can also find this recipe on My Fitness Pal by searching for ‘Matt Cooper Bites Tikka Naan Pizza’

Key Points

  • The tikka spice blend needed for this recipe is available on our store here
  • Leave your chicken to marinade as long as possible up to 24 hours. Trust the process!
  • The garam masala and kasuri methi is optional but it does give the base a bit of a spiced taste
  • When forming the dough balls, wet hands help
  • I would grease the baking tray before placing the raw pizza base on it. I used Fry Light for this

Lighter Chicken Tikka Naan Pizza

Prep Time 30 mins
Cook Time 25 mins
Marinade Time 1 d
Servings 2 pizzas
Calories 750 kcal


Chicken Tikka

  • 2 chicken breasts – roughly chopped
  • 3 tbsp fat free greek or natural yoghurt
  • 3 tbsp Matt Cooper Bites Tikka Spice Blend
  • 1 tsp red food colouring
  • 2 tbsp water

Naan Pizza

  • 150 g self raising flour
  • 150 g fat free greek yoghurt
  • 1 tsp black onion seeds
  • 200 g tomato passata
  • 0.5 tsp garam masala
  • 1 tsp Kasuri methi
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp granulated sweetener
  • 160 g grated mozarella
  • 0.5 red onion – sliced
  • 1 green pepper – sliced
  • 1 handful of fresh coriander – chopped


Chicken Tikka

  • Mix the Tikka spice blend and food colouring with a splash of water and yoghurt into a bowl.
  • Add the chopped chicken breast
  • Mix well, cover and leave in the fridge for at least 2 hours but for best results, overnight.
  • When ready to cook the tikka you can either air-fry for 12-14 minutes on 200 ℃ or alternatively you can skewer the chicken and cook under the grill on a high heat until the chicken has a slight char.
  • Chop into smaller chunks, ready for the pizza assembly.

Naan Pizza

  • Mix the self raising flour, greek yoghurt and onion seeds in a bowl until the dough has formed. Cover and leave at room temperature for 30 mins.
  • Tear the dough into two equal pieces and form a ball with your hands.
  • Cover a work surface with flour and then form your pizza base with the tips of your fingers. You can also use a rolling pin but I feel I have more control with my fingers.
  • Pre heat the oven at 180℃ and place the bases on a baking tray and cook for 12 minutes.
  • Create your spiced pizza sauce by mixing the tomato passata with the kasuri methi, garam masala, salt, pepper and sweetener. Slice your onion, pepper and coriander too.
  • Remove from the oven and then firstly add the tomato pizza sauce, then mozzarella cheese then the red onion, pepper and chicken tikka.
  • Put the naan pizza back in the oven on 180℃ for around 12-14 minutes.
  • Garnish with freshly chopped coriander and serve!

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