From India
From India


Five thousand years ago, Emperor Babur of the Mogul Empire demanded his chicken boneless and in small pieces — to guard against choking. And so, the famous chicken tikka was invented. Its popularity grew until today, chicken tikka masala is known world over as a true melding of tastes, with a luscious orange sauce that brings the East to mind and tastebuds. We've taken this beloved phenomena and paired it with our favorite Italian fare for a true delicacy that will make all food lovers proud.

What you need:

Chicken tikka masala:
  • One cubed chicken breast,
  • 1/3 cup yogurt,
  • 1 tsp cumin,
  • 1/2 tsp cinammon,
  • 1 tsp black pepper,
  • 1 tsp minced ginger,
  • 1 tsp paprika,
  • 1 tsp garam masala,
  • 1-2 tsp salt
  • Oil or butter,
  • 1 small onion,
  • 1/3 cup heavy cream,
  • 1 clove garlic,
  • 1/2 jalapeno pepper,
  • Cumin,
  • Paprika,
  • Garam masala,
  • Black pepper,
  • Salt,
  • 30 grams tomato sauce,
  • 200 grams canned crushed tomatoes,
  • Fresh cilantro to taste
  • Asparagus tops (or other green like spinach or broccoli)

What you do:

For the Chicken Tikka Masala (make in advance): Cube one chicken breast. Add spices and yogurt to a bowl and coat chicken with the mixture. Let sit, refrigerated, for 2-3 hours. Place oil/butter in a saucepan and brown onion, garlic and pepper. Add in spices on low flame. Broil the meat on skewers, or place on the bottom of the pan to brown before adding the tomato mixture. Raise the temperature and add in tomato paste and crushed tomatoes, turning the fire down again after it boils. Let cook for about 10 minutes. Fold in heavy cream and fresh, chopped cilantro and let the mixture thicken for another 20-30 minutes.

For Pizza: When you are ready to make your pizza, blanche asparagus pieces in boiling water for about ten minutes. Cut off the tops to use on the pizza. Take the chicken tikka pieces and place liberally around the defrosted pizza, alternating with asparagus tops. Cook for 3-5 minutes and enjoy the taste of the divine.

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