Chicken Tikka Naanzas

25 mins · Serves 4 · 557 cal

Mini naan breads turned into pizza-naan hybrids — topped with chicken tikka, melted cheese and served with a creamy masala dipping sauce on the side.

Ingredients

• 6 mini naan breads
• 2 tbsp tomato purée
• 1 tsp garlic purée
• 150g grated mozzarella and cheddar mix
• 1/2 tsp dried oregano
• 2 chicken breasts
• 1 tbsp natural yoghurt
• 2 tbsp tikka paste
• 1 red onion, sliced
• 1 red pepper, sliced
• 2 jalapeños, sliced
• 1/2 white onion, diced
• 80ml single cream
• 2 cloves garlic
• 300g passata
• 1 tsp sugar

Method

1. Slice the chicken breasts into strips and coat in the yoghurt and 1 tbsp tikka paste — marinate for at least 1 hour in the fridge.
2. When marinated, air fry the chicken for 20 minutes on 180°C turning over halfway, or cook in the oven for the same time and temp.
3. Make the pizza sauce by mixing the tomato purée, garlic purée and oregano with a splash of water.
4. Top the mini naans with the pizza sauce, some grated cheese, the sliced chicken pieces, red onion, red pepper and sliced jalapeños. Bake for around 5 minutes at 180°C until the cheese has melted.
5. Meanwhile, make the masala sauce: fry the white onion and garlic with 1 tbsp tikka paste. Once cooked, add the passata and single cream, season with salt, pepper and the sugar. Simmer until thickened, then blend until smooth. Reheat when ready to serve.
6. Serve the naanzas with the masala sauce on the side. Lovely with cheesy chips alongside.

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