Stovetop Tandoori Tikka Naan Pizza

Love pizzas? Love Indian food? Then you'll absolutely LOVVEE this Stovetop Tandoori Tikka Naan Pizza recipe! Plus you don't need an oven for it! Perfect for a quick mid-week dinner!

This recipe has delicious components that are just perfect even on their own. And together they are absolutely MAGICAL! Seldom are there recipes that win hearts as much as this one has!!

Everyone who has tried it ALWAYS ends up noting down the recipe because they want to make it for their own friends and family! It's spicy - but won't burn your mouth. The chutney used is the classic coriander chutney South Asians adore. And it has just the right amount of cheesiness - HEAVENLY! ?

You guys are going to LOVVEEE this recipe!! And we both are really proud of it. It started off with me missing home - and missing my mom's cooking. And then it turned into Arvin really craving some Indian/Pakistani food because I kept going on and on about my mom's cooking.

So then we put together the four things we love the most - Tandoori Chicken Tikka botis (Tikka/Botis mean small pieces of meat in Hindi/Urdu), Green Coriander Chutney (it's a classic - trust me!), Naans (oh naans - how can someone not love them?!) and of course CHEESEEE ? - loads and loads of cheesy goodness!!

And so now you know the back story behind this recipe. ?

We're major foodies - to say the least. We've been absolutely blessed here with A-A-AMAZING local and international friends and they're complete sweethearts. Our local friends in particular (I'm looking at you Desmond, Emilia and Nan Wei!) really take us around and make us try new and delicious foods here in Malaysia. So we'll be coming up with a whole bunch of interesting and different South East Asian food real soon!!

So coming back to this delicious recipe! It's extremely easy to make and uses simple and readily available ingredients. These tips down below will help you even further to making this yummy Stovetop Tandoori Tikka Naan Pizza!

Chef Tips ?

1. If you have the chance to make the tandoori tikka botis on a charcoal grill outdoors - then PLEASE DO! It will make an exceptional difference to the taste and will make it taste absolutely authentic. But fear not! Even if you don't, the next tip will help you get that flavor even with a normal grill. 
2. So if you don't have a charcoal grill like us, here's what you do: put your grill on high heat and let it heat up. After 1 -2 minutes (depending how fast it heats up usually for you), sprinkle a few drops of cooking oil on it and let it smoke a bit. Now lower the heat to notches to medium heat and add in the marinated botis. Grill them on both sides till they're slightly charred like in the pictures here. (This is exactly the technique we followed).
3.  In South Asia, they add a little bit of red food color to the botis/tikka to give it that red color. We used a drop of Wilton's red food color for this one. It really made one hell of a difference!
4. As for the chutney - the more coriander, the better. And no, unfortunately you cannot substitute coriander with parsley. They're really different in flavor and scent and this recipe specifically calls for coriander. Quick fact: you won't find parsley being used in South Asian cuisine - it's almost always coriander!
5. You can increase the number of green chillies in the chutney if you like the added kick!

So who's ready for this delicious recipe?!

Continue to Content

📖 Recipe

Yield: 4 pizzas

Stovetop Tandoori Tikka Naan Pizza

Print

Love pizzas? Love Indian food? Then you'll absolutely LOVVEE this Stovetop Tandoori Tikka Naan Pizza recipe! Plus you don't need an oven for it! Perfect for a quick mid-week dinner!

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 4 store-bought Naans
• 1 ½ cups shredded mozzarella cheese
• lemon juice, for garnishing

For Tandoori Tikka Botis

• 1 pound chicken fillet, cut into 1 inch cubes
• 4 tablespoon plain fresh yogurt
• 1 tablespoon red chili powder
• ½ teaspoon turmeric
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• ½ to 1 teaspoon salt (according to your taste)
• 1 - 2 drops of red food color (we used Wilton!)

For Green Chutney

• 1 bunch of coriander, roughly chopped
• 4 heaped tablespoon yogurt
• 2-3 green chillies
• 1 teaspoon salt

Instructions

1. Start off by mixing all ingredients for the tandoori tikka botis and marinating the chicken with it. You can use this right away but it will taste even better if you leave the marinated chicken overnight or for a few hours.
2. Next, put your grill on high heat and let it heat up. After 1 -2 minutes (depending how fast it heats up usually for you), sprinkle a few drops of cooking oil on it and let it smoke a bit. Now lower the heat to notches to medium heat and add in the marinated botis. Grill them on both sides till they're slightly charred like in the pictures here. It should take 5-7 minutes.
3. After this, make the green chutney. Add the coriander, green chillies and salt into a blender along with one tablespoon of yogurt. Blend till smooth and add this blended mixture to rest of the yogurt (3 tablespoon)
4. Heat a pan on the stove on high heat. Sprinkle a few drops of oil. Place a naan on top and let it heat up for 30 seconds. Next, add one ladle of chutney on it. Top this with cheese and add 12-15 pieces of Tandoori Tikka botis on it. The heat will melt the cheese. If the cheese hasn't melted, lower the heat of the stove and leave it on for 1-2 minutes more or until the cheese melts.
5. Serve with some lemon juice sprinkled on top!

Notes

1. If you have the chance to make the tandoori tikka botis on a charcoal grill outdoors - then PLEASE DO! It will make an exceptional difference to the taste and will make it taste absolutely authentic. But fear not! Even if you don't, the next tip will help you get that flavor even with a normal grill.

2. So if you don't have a charcoal grill like us, here's what you do: put your grill on high heat and let it heat up. After 1 -2 minutes (depending how fast it heats up usually for you), sprinkle a few drops of cooking oil on it and let it smoke a bit. Now lower the heat to notches to medium heat and add in the marinated botis. Grill them on both sides till they're slightly charred like in the pictures here. (This is exactly the technique we followed).

3. In South Asia, they add a little bit of red food color to the botis/tikka to give it that red color. We used a drop of Wilton's red food color for this one. It really made one hell of a difference!

4. As for the chutney - the more coriander, the better. And no, unfortunately you cannot substitute coriander with parsley. They're really different in flavor and scent and this recipe specifically calls for coriander. Quick fact: you won't find parsley being used in South Asian cuisine - it's almost always coriander!

5. You can increase the number of green chillies in the chutney if you like the added kick!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 621Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 1752mgCarbohydrates: 57gFiber: 4gSugar: 8gProtein: 54g

Loved this recipe?! If you want more ethnic recipes check out our Ethnic Recipes section! And if you want cheesy goodness, then you'll love this grilled cheese sandwich. It's SO cheesy and delicious - plus it has the perfect garlic parmesan topping!! YUM! See you guys tomorrow with a new recipe!