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Chicken tikka and pickled onion pizzas

Chicken tikka and pickled onion pizzas

Total Time
1 hr 15 min
15 min
30 min


Red onion

1 medium, thinly sliced

Skinless chicken breast

500 g, (2 x 250g) fat trimmed

Tikka masala paste

2½ tbs

99% fat-free, plain or natural yoghurt, unsweetened

2½ tbs

Naan bread

200 g, (4 x 50g mini naan breads)

Cumin seeds

1 tsp

Red wine vinegar

¼ cup(s), (60ml)

Caster sugar

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Heat oven grill to medium and lightly spray a baking tray with oil.
  2. Toast cumin seeds in a small frying pan over medium heat until fragrant. Set aside.
  3. Combine onion and half the toasted seeds in a medium bowl. Heat vinegar, sugar and a pinch of salt in same pan over medium heat and simmer until sugar has dissolved. Pour vinegar mixture over onion and stir to combine. Leave to pickle for 30 minutes.
  4. Meanwhile, toss chicken and 2 tablespoons of tikka paste in a large bowl to coat. Place on prepared tray and lightly spray with oil. Cook under grill for 20 minutes, turning halfway, or until cooked through. Leave to rest for 10 minutes, then cut into strips. Meanwhile, combine yoghurt and remaining tikka paste in a small bowl.
  5. Place naan breads under grill for 2 minutes to heat through. Top naan with chicken and pickled onion. Drizzle with tikka yoghurt and scatter over remaining cumin to serve.


TIP: For a more intense cumin flavour, lightly crush the seeds with a pestle and mortar after toasting them in the pan. You can use 2 large naan bread cut in half if mini naan bread is not available at your local supermarket.