Chicken Tikka Masala Pizza

I hope that everyone had a merry Christmas and/or happy holidays. Also – the new year is soon upon us! I have been thinking a bit about resolutions, life plans/goals/changes, etc., as I am sure many of you have as well. In the past several weeks, I have fallen back from cooking quite a bit…mostly because we have gotten so busy, that it seems we are rarely home for dinner, but rather flitting from one meeting or social engagement to another. I definitely do miss it and would like to get back into it more – and yesterday I discovered that I had recently stocked up on a bunch of meat from a grocery store sale, so it’s not like we’re light on food. 😉


Speaking of cooking, this chicken tikka masala pizza by The Stay at Home Chef is TO DIE FOR. Seriously. Even if you don’t like Indian food (or if you don’t know if you like it), I would definitely recommend this dish. I am slowly immersing my husband into Indian cuisine, and he just loved this pizza (at least, that’s what he told me!). Personally, I am a so-so Indian food fan. Mostly, I got into it many years ago, because it was the main go-to cuisine of my dear friend Spencer. He is unable to eat it anymore, but I still enjoy it every now and again! Rich sauces, curries, tender chicken…mmmmm.


I mixed up some of the spices in the sauce and chicken marinade, but it turned out just heavenly in the end. I also used whole wheat pizza dough. It was so good and so flavourful. It even tasted amazing, eaten cold the next day!

Chicken Tikka Masala Pizza

serves 2-4

For the chicken
-1 boneless skinless chicken breast, cut into bite-sized pieces
-1/2cu plain greek yogurt
-1/2 lemon, juiced
-1tsp cumin
-1/2tsp cayenne pepper
-1/2tsp cinnamon
-1/2tsp salt
-1/2tsp ginger
For the sauce
-1tbsp butter
-1/2tsp cumin
-1tsp paprika
-1/2tsp garam masala
-4oz canned tomato sauce
-1/4tsp salt
-1/2cu heavy whipping cream
For the pizza
-1 package of pizza dough
-2cu shredded mozzarella cheese
-1/2 onion, diced
-1/4cu fresh cilantro, chopped

-In a small bowl, combine the chicken, yogurt, lemon juice, cumin, cayenne, cinnamon, salt, and ginger. Stir to coat the chicken evenly.
-Heat a heavy skillet to medium or medium-high heat. Add in the chicken breast and cook until chicken is just cooked through, about 5 minutes (actual cooking time will depend on the size and thickness of your chicken), then set aside.
-Make the sauce by melting the butter in a small saucepan. Add in the cumin, paprika, and garam masala and let it toast for 1-2 minutes. Add in the tomato sauce and salt and bring it to a simmer, then remove from heat, and add in the heavy whipping cream.
-Spread the sauce over the prepared pizza crust and top with mozzarella cheese. Then add the cooked chicken and diced onion. Cook in a hot oven (check your pizza dough instructions for the actual temp, as some vary) on a pizza stone until cheese is bubbly and browning, then garnish with chopped cilantro before serving.


Test It Tuesday: Garam Masala

Sunday was a lazy day.  We woke up late (skipped church…but we still love Jesus!), lounged around, cleaned, did laundry, menu-planned, and then GRILLED!  Would you expect anything less?  It’s funny that we suddenly LOVE vegetables now that a grill is involved.  I’ve even been working on getting over my aversion to asparagus, because it looks and smells so darn good.  I’m still waiting for it to taste as good as it looks, though…

Test It Tuesday: Garam Masala

spice rub indian

In any case, we decided mid-day that we wanted to grill chicken, since we’ve yet to do that, and I immediately jumped onto Pinterest to look for recipes.  I have been discovering new food blogs lately, and found a yummy one from A Spicy Perspective, that I adapted a bit.  I even went out and spent $6 on a bottle of garam masala (Test It Tuesday!).  It is a blend of spices common in North Indian and South Asian cuisine.  It translates as “hot spices.”  Depending on the brand (and the authenticity), I’m sure a garam masala blend can vary, but mine included, but wasn’t limited to, coriander, black pepper, cumin, cardamom and cinnamon.  The only thing I would do differently next time is omit the extra cumin that the recipe calls for, because cumin packs quite a punch, it’s already in the garam masala, and my husband’s tongue was burning a bit.

chicken done

My co-worker just turned me on to Atlantic Spice Company, which is a warehouse of spices in Cape Cod, that also (obviously) does online ordering.  I just looked up garam masala on their website, and it’s super cheap!  The ingredients are a bit different, but I’m sure just as tasty!

WW value of everything on my plate: 10-12 (WW app says corn on the cob, plain, no additions, is 2pts, but personally, I say 0pts).

dinner chick

Indian Spice Rubbed Chicken

-3 boneless, skinless chicken breasts
-2tbsp Garam Masala
-2tbsp lemon juice
-2tbsp chopped cilantro
-2 cloves garlic, minced
-1tbsp freshly grated ginger
-1/2tsp cayenne pepper
-1tsp cumin (will omit next time)
-a few grinds of black pepper
-1/4cu peanut cooking oil

-Preheat the grill to medium heat. Place the chicken in a large baking dish.
-In a separate bowl, combine all the remaining ingredients and mix well (see first picture).
-Rub the mixture over the chicken, with your hands, coating completely. Let it marinate for at least a half hour, to allow the juices to soak into the chicken.
-Grill the chicken for approximately 12 minutes total, turning once; note that your grill may vary.
-Serve with grilled veggies!

Grilled Corn on the Cob and Asparagus

-corn on the cob (use however many you need)
-1 bunch asparagus
-few shakes of adobo seasoning salt
-few squirts of olive oil

-Wrap corn in tin foil and grill about 20mins, turning occasionally.
-Place asparagus in a deep dish, squirt with olive oil, season with adobo, turn to coat. Grill for 20mins directly on the grill, turning often.