Chicken Tikka Pizzas Recipe
I find it humorous that I have yet to try my hand at chicken
tikka masala, and yet here I am making chicken tikka pizzas. I must say, if
these pita pizzas are any indication of the real thing, I had better get making
it sooner than later!
We loved these personal-sized pizzas, fashioned on pita
bread and topped with the chicken tomato mixture. If garam masala hasn’t found
its way into your spice drawer, this would be a good reason to introduce it
(plus once you buy it, you can use it for Bombay Sloppy Joes and Chickpea Curry, two of my favorites!).
A meal is particularly good when it isn’t super complicated.
This one came together on a busy Monday night after we’d spent time in traffic
and then picking up groceries. I was on the verge of hangry (hungry + angry),
but these were fast enough that we were sitting down to dinner before I reached
my breaking point! Please tell me I’m not the only one who experiences severe
hanger!
One Year Ago: Marinated Kale and Green Bean SaladTwo Years Ago: Cranberry, Orange, Chocolate Sour Cream MuffinsThree Years Ago: Tuna and White Bean Salad
Chicken Tikka Pizzas
from Cooking Light April 2013
Ingredients:
- -12 oz skinless, boneless chicken breast halves
- -1/4 cup plain-low fat yogurt
- -2 tsp garam masala, divided
- -cookign spray
- -5/8 tsp kosher salt, divided
- -1 (14.5 oz) can diced tomatoes, drained
- -1 tbsp olive oil
- -1 tsp grated peeled fresh ginger
- -1/4 tsp ground red pepper
- -3 garlic cloves, minced
- -2 tbsp heavy whipping cream or half & half
- -4 (6 inch) whole-wheat pitas
- -1/3 cup thinly vertically sliced red onion
- -3/4 cup mozzarella cheese, shredded,
- -2 tbsp fresh cilantro leaves
Directions:
1. Preheat broiler to high. Cut chicken in half horizantally. Combine chicken, yogurt, and 1/2 tsp garam masala. Place on a foil-lined baking sheet coated with cooking spray and sprinkle with 1/8 tsp salt. Broil for 5 minutes on each side, until cooked through.
2. Heat a skillet over medium-high heat. In a mini chopper (or with a knife), chop until smooth with minimal chunks. Add oil to pan. Add 1 1/2 tsp garam masala, ginger, red pepper, and garlic. Cook for 1 minute. Stir in tomatoes and simmer for 4 minutes. Stir in 1/2 tsp salt along with the cream. Cook for 1 minute.
3. Once chicken is cooked, cut into pieces. Add chicken to the pan and toss with the tomato sauce.
4. Place pitas on a baking sheet and broil for 1 minute on each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil for 2 minutes. Sprinkle with cilantro just before serving.