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Chicken Tikka Masala Pizza

Chicken Tikka Masala Pizza

Ingredients

  • 2.5 lb.
    Chicken Thighs, boneless, skinless, cut into 1-inch cubes
  • 5 oz.
    Red Onion, halved and sliced
  • 5 ea.
    Garlic Cloves, crushed
  • 1 T
    Finely Grated Ginger
  • 2 T
    Ground Coriander
  • 1 tsp.
    Turmeric
  • 1 T
    Kashmiri Chili Powder
  • 1 1/2 tsp.
    Paprika
  • 1/4 tsp.
    Jay’s Garam Masala
  • 1/2 tsp.
    Cayenne
  • 2 oz.
    Yogurt
  • 1 ea.
    Tomato, peeled, roughly chopped
  • 4 oz.
    Double Chicken Broth
  • 2 oz.
    Cilantro, chopped, plus extra for topping
  • Dough, your recipe
  • Red Onion, slivered, as needed
  • Flash Fried Curry Leaves, as needed
  • Lavingya Chilies, sautéed
  • Tempered Spices (see recipe below)
  • Flaky Salt, as needed
  • Spice Mix (see recipe below)
  • Ghee, as needed
  • Kosher Salt, to taste

Preparation

Marinate chicken in spice mix for 6 to 8 hours.

In a heavy-bottom pot, over medium heat, add ghee to cover the bottom and sauté onions until translucent. Add garlic and ginger; sauté and add spices except for garam masala to toast. Add yogurt over low heat slowly, to prevent it from separating. Add tomato and chicken broth. Bring to a boil. Remove from heat and purée smooth.

Remove chicken from the marinade and add to a sauté pan with puréed mixture. Add cilantro, bring to a boil and simmer until meat is cooked, about 15 minutes. Cool, separate meat from the sauce and refrigerate.

Stretch dough to 10 inches and spread 2 ounces of sauce evenly. Top with chicken and slivered onion. Bake on a pizza stone at 500°F until the crust has risen and caramelized. Sprinkle with curry leaves, chilies, tempered spices in ghee and flaky salt. Slice as desired.

To make the marinade: Combine 6 ounces of whipped heavy cream, 2.5 teaspoons of kosher salt, 2 tablespoons of lemon juice, 2 tablespoons of ginger paste, 2 tablespoons of garlic paste, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1½ tablespoons of Kashmiri chili powder and 1 teaspoon of garam masala.

To make tempered spice: Toast in ghee, ground cumin, coriander, chilies, garlic, crushed mustard seed and curry leaves.