Chicken Tikka Pizza


Chicken Tikka Pizza


  • 12 ounces Skinless, Boneless Chicken Breast halves
  • ¼ cup plain low-fat Yogurt
  • 2 tsp Everest Garam Masala
  • Cooking spray
  • As per taste salt
  • 1 diced tomatoes, drained
  • 1 tsp olive oil
  • 1 tsp grated peeled fresh ginger
  • ¼ tps ground red pepper
  • 3 garlic cloves, minced
  • 2 tsp heavy whipping cream
  • 4 (6-inch) whole-wheat pitas
  • ⅓ cup thinly vertically sliced Red onion
  • 3/4 cup part-skim Mozzarella Cheese, shredded
  • 2 tsp fresh Cilantro Leaves
  • Green Salad with Simple Vinaigrette


  • Preheat the broiler to high.
  • Cut chicken in half horizontally.
  • Add yogurt, and Everest Garam Masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle some salt. Broil 5 mins on each side.
  • Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until almost smooth.
  • Add oil to pan. Add Everest Garam Masala, ginger, red pepper, and garlic, Everest Chicken Masala and cook.
  • Stir in tomatoes, salt and cream and cook. Cut chicken into pieces. Add chicken to pan and toss.
  • Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil 2 mins. Sprinkle with coriander
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