My Kids Ate It: Chicken Tikka Pizzas

by Wendy Copley on April 10, 2013

My Kids Ate It: Chicken Tikka Pizzas

Last night I made a delicious recipe that my whole family — even my picky kids — enjoyed immensely. I spotted this recipe for Chicken Tikka Pizzas in the April issue of Cooking Light and couldn’t wait to try it. The recipe looked like it would be a winner because we all like Chicken Tikka Masala and…well…pizza, but I can never predict how dishes will go over with my kids. Fortunately they both gave it two thumbs up.

I served the pizzas with watermelon slices and some asparagus that I tossed with olive oil, salt and pepper and broiled for 7 minutes

Chicken Tikka Pizzas
recipe courtesy of Cooking Light


  • 12 ounces skinless, boneless chicken breast halves
  • 1/4 cup plain low-fat yogurt
  • 2 teaspoons garam masala, divided
  • Cooking spray
  • 5/8 teaspoon kosher salt, divided
  • 1 (14.5-ounce) can unsalted diced tomatoes, drained
  • 1 tablespoon olive oil
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • 3 garlic cloves, minced
  • 2 tablespoons heavy whipping cream
  • 4 (6-inch) whole-wheat pitas
  • 1/3 cup thinly vertically sliced red onion
  • 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
  • 2 tablespoons fresh cilantro leaves


  1. Preheat broiler to high.
  2. Cut chicken in half horizontally. Combine chicken, yogurt, and 1/2 teaspoon garam masala. Place on a foil-lined baking sheet coated with cooking spray; sprinkle with 1/8 teaspoon salt. Broil 5 minutes on each side.
  3. Heat a skillet over medium-high heat. Place tomatoes in a mini chopper; pulse until almost smooth. Add oil to pan. Add 1 1/2 teaspoons garam masala, ginger, red pepper, and garlic; cook 1 minute. Stir in tomatoes; simmer 4 minutes. Stir in 1/2 teaspoon salt and cream; cook 1 minute. Cut chicken into pieces. Add chicken to pan; toss.
  4. Place pitas on baking sheet. Broil 1 minute each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil 2 minutes. Sprinkle with cilantro.


I made just a couple changes to this recipe. The biggest was that I swapped the pitas for whole wheat flatbread to give it a little more substance. I also left out the cayenne and cilantro because I knew they would make the boys reject the dish outright. And finally, I skipped the onions because I hate onions. It was still very flavorful and delicious though.

The Verdict

Wow! This was a huge hit with all of us! Every one of us ate every bite which is pretty much unheard of around here. The boys were reluctant to try the asparagus, but when they did they grudgingly admitted they thought it was “OK”. The highest praise for a vegetable!

Dinner didn’t come together in the 23 minutes that the recipe promised, but it did come together very quickly — I’m guessing I spent just over half an hour start to finish. I hate handling raw chicken, so I liked the technique of dumping the whole boneless, skinless breasts in a bowl with the yogurt, broiling them and then cutting them up. I think I’ll start using this technique for other recipes too.

Have you tried any new recipes that were a big hit with your family lately? I’d love it if you’d share in the comments!

Previous post:

Next post: