Chicken Tikka Pizza: An Indian 'Tadka' To Remember
Image Credit: Unsplash

When it comes to enjoying a pizza treat, we often desire to be able to cook this fully savoury, addictive and scrumptious bread and veggies treat at home to save a few bucks. But then we step back at the very first step of making a good market-like pizza base. You need not hesitate anymore and with the Chicken Tikka Pizza, you may not just entertain but fulfil hands down the crazy yearning to make a consummate non-veg pizza at home. You need to focus mainly on the dough, which is started by fermenting yeast, sugar and water for 5 minutes and then mixing it with 6 cups of flour in two parts and fermenting for a total of 8 hours intermittently.

Seeing Pizza Retrospectively

Pizzas, which are pies of gustatory fulfilment go back as far as the Neolithic age and ancient Greek mythology, where a mythical hero Aeneas loved to serve a round cake with veggies and meat to his people. It further is also seen to exist in the 6th century BC, when the Persian soldiers of the Achaemenid Empire used to bake baked flatbreads with cheese and dates on top of their battle shields. 

However, modern-day Pizza is believed to have emerged only around the 18th or 19th century in Naples, Italy, in the 18th or early 19th century. And thus pizzas are popularly hailed as an Italian dish.

Preparation: 8 hours 40 minutes

Cooking: 30 minutes

Servings: 1 pizza


    1-litre water

    6 cups refined flour

    2 tbsp olive oil

    ½ tsp salt

    1 tsp sugar

    1 tsp dry yeast

    Chicken tikka cut into small pieces

    Pizza sauce



    Sliced capsicum

    Sliced onions

    Processed cheese

    Mozzarella cheese


    In a bowl, pour water and add yeast and sugar to it and stir it for 5 minutes until the sugar dissolves.

    Then add 3 cups of refined flour to it and mix to form a flowy batter. Cover it with a cling film and leave it to ferment for 1 hour.

    After an hour, add olive oil, salt and the remaining 3 cups of flour, while folding the dry flour with the batter constantly after each adding each cup.

    Thoroughly but gently mix the batter with a big steel spatula. When it becomes like dough, use your hands to knead it into a loose dough.

    Apply a tsp of oil over this dough, cover it and leave it to ferment for 6 hours.

    After 6 hours, apply some flour and punch this dough and take it out of the bowl.

    Divide this dough into four parts and place it on a tray and cover it with a cling film and leave it for an hour to ferment.

    After an hour, take out the dough pieces, and flatten one of them by gently pressing with your hands and by sprinkling refined flour over it.

    Raise the edge of the base with the help of your hands.

    Place this base on a greased tray and poke with a fork. Then apply pizza sauce, and generously sprinkle processed cheese. 

    Place capsicum slices on forming a ring shape. Then add chicken tikka pieces to it.

    Add onions, jalapenos and olives and sprinkle mozzarella cheese.

    Bake for 20-25 minutes at 180 degrees Celsius and it's done.

 Do remember to not roll the dough pieces, they just need to be flattened with your hands. When Chicken Tikka is added with veggies, cheese and sauce to this pizza, it creates an out-of-the-world melange of flavours.