Chicken Tikka Pizza w/ Curry Lime Yogurt




Yield 3-4 Servings


3 tbsp yogurt, whole milk (full fat)

1 tsp chili powder

2 tbsp Swad Tandoori Masala 

2 tsp coriander powder

1 tsp garam masala

2 tsp garlic powder

2 tsp onion powder

salt to taste

2 lb boneless skinless chicken breast, cut into small strips

2 serrano chilis, diced

1/4 cup cilantro chopped

1 tsp cumin seeds

2 tbsp garlic minced

1 tbsp ginger, minced

1 large onion diced

1/2 cup green bell pepper diced

1/2 cup red bell pepper diced

2 tbsp oil

1 cup Monterey Jack  or Mozzarella, shredded

3 tbsp cream cheese

1 tsp Chili Garlic Paste (I use Prakash Thetcha Chutney)

Prepared Pizza Crust ( I used Brooklyn Bred )

Curry Lime Yogurt Sauce:

Combine the following :

1 cup plain whole milk yogurt

2 tbsp tahini

1 tbsp garlic powder

1 tbsp curry powder

1 tbsp honey

2 tsp siracha

1 lime,  juiced

1/2 lime zested

salt & pepper to taste


  1. Preheat the oven to 375 degrees Fahrenheit
  2. Combine the first eight ingredients well and add the chicken. Let it marinate refrigerated for unto 3 hours or at least 3 hours.
  3. Heat a large skillet over medium high heat and add oil. Once oil is hot, add cumin and serrano peppers.
  4. Add the onion and cook until translucent. Add the chicken along with all of the marinade into the pan and cook for 10-15 minutes or until chicken is no longer pink and is cooked through completely.
  5. Combine the cream cheese with the chili garlic paste and spread it onto the pizza base. Top with a bed of spinach or arugula and place chicken on top. Add chopped bell peppers to chicken and sprinkle cheese on top.
  6. Place pizza on a perforated pizza pan or regular baking pan and bake for 15 minutes until cheese is melted and remove from oven.
  7. Top with yogurt sauce and fresh cilantro. Cut into squares, serve hot. 

*For a Crispier crust, brush the crust with olive oil and bake directly on the oven rack for 8-10 minutes before adding any toppings. Remove from oven, assemble pizza and re bake to melt cheese.

Recipe by The Chutney Life at