I Made It
- Moderate
- 20 mins
- 3-4
Ingredients
For chicken topping:
- chicken boneless breast cubes, 1 cup
- National Chicken Tikka Masala, ½ teaspoon
- Ginger & Garlic paste, 1 tablespoon
- Oil, 2-3 tablespoons (for marination)
- Oil, 2 to 3 tablespoons (for greasing pan)
- National Vinegar, 2 -3 tablespoons
- Zarda color, few drops
- Coal for smoke
Red Pizza Sauce:
- National tomato ketchup, ¼ cup
- National chili garlic sauce, ¼ cup
- Oregano, 1 teaspoon
- Lemon juice, 1 tablespoon
- (To make red sauce put all ingredients in the bowl and mix well)
Green Pizza Sauce:
- National real mayo, ½ cup
- Mint leaves, 2 tablespoons
- Fresh coriander chopped, 2 tablespoons
- Green chili small chopped, 1 tablespoon
- Lemon juice, 1 tablespoon
- National salt to taste
- National cumin crushed, 1 teaspoon
- National black pepper, 1/2 teaspoon
- Green food color few drops
- (To make green sauce put all ingredients in the bowl and mix well)
Mayo Garlic Sauce:
- National garlic mayo ¼ cup
- (Use garlic mayo directly on naan as a sauce)
For the Pizza:
- Leftover nan 1 pcs
- Chicken topping as per required
- Red sauce as per required
- Green sauce as per required
- Mayo garlic sauce as per required
- Shredded cheese 1 cup (70% mozzarella & 30% cheddar)
Directions
- 1. Marinate chicken with all ingredients for chicken topping and refrigerate it for about 2 hours.
- 2. Heat and grease a grill pan and cook marinated chicken fillet from both sides until chicken gets tender. Dry excess gravy and smoke with coal.
- 3. Spread the three sauces on the leftover nan in sections and top with cheese and chicken chunks on the top of the nan.
- 4. Add olives on the red sauce, onions and capsicums on the garlic sauce and tomato & mushroom on the green sauce.
- 5. Bake naan pizza in preheated oven at 200 c for the next 4 to 5 minutes till cheese has melted and is a glorious golden brown colour.
