Naan Pizza
Karan Gokani joined the Gozney Kitchen to make chicken tikka makhani on naan dough, mixing North Indian flavors with everyone’s love of pizza.
- Prep Time
- 2 hours + proof time
- Cook Time
- 2 minutes
Ingredients
- Serves
- 3
Equipment Needed
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Instructions
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For the dough
Step 1
Mix all the dry ingredients in a bowl. Add the milk, oil, yoghurt and mix well. Then slowly add the water and stop adding any more when the dough begins to feel sticky.
Step 2
Knead well for 10-15 minutes to achieve a soft supple dough that doesn’t stick to your hands at all when worked.
Step 3
Place the dough in an oiled bowl and cover with clingfilm. Rest at room temperature for 1 hour. After an hour, divide the dough into 3 equal balls and place on a tray and cover tightly with clingfilm. Refrigerate overnight.
Step 4
Remove and bring to room temperature for 2-2.5 hours until well risen and almost doubled in size.
For the Makhani / Butter chicken sauce
Step 1
Heat the oil and butter in a heavy bottomed saucepan over medium-high heat.
Step 2
Fry the onions and whole spices with a pinch of salt until the onions are golden brown but still soft and not crisp. About 8-10 minutes.
Step 3
Add the ginger and garlic and continue cooking for 4-5 minutes. Add the spice powders with a splash of water. Cook for 30 seconds and add the tomato sauce.
Step 4
Cover and cook on medium heat for 8 minutes, stirring often until the sauce is thick and the fat rises to the top.
Step 5
Pour in the cream and stock and cook for 8-10 minutes on low heat.
Step 6
Add the kasoori methi, stir through, check seasoning, adding salt and honey as required.
Step 7
Cool to room temperature before using on pizza, or add some chicken tikka, paneer or vegetables to it and enjoy as a curry.
For the Chicken Tikka
Step 1
Add ½ tbsp each of ginger and garlic paste, along with the lime juice and ½ tsp salt to the chicken pieces and refrigerate for 30 minutes to an hour.
Step 2
Mix the remaining ingredients for the marinade and add the chicken to it. Store covered in the fridge for at least 3 hours, but ideally overnight.
Step 3
Skewer the chicken and place them in a cast iron pan which has been preheated to about 482°F in you Gozney oven.
Step 4
Place in your Gozney oven set on the lowest flame setting for 8-10 minutes, checking every 2-3 minutes and rotating the skewers or the pan if necessary.
Step 5
You want the chicken to char in spots, but if it starts getting too dark, turn off the flame and leave it in the oven for a few minutes longer as it will continue to cook in the residual heat without charring further.
Step 6
After about 10 minutes, remove the chicken and check the thickest pieces in the middle of the skewer for doneness.
Step 7
Garnish with a generous drizzle of ghee or melted butter and freshly chopped coriander leaves. Serve with a wedge of lime and some thinly sliced red onion rings on the side.
For the pizza
Step 1
Using plenty of dry flour, open each dough ball as you would a pizza. Note the dough will feel tighter than plain pizza dough and need a good stretch.
Step 2
Top with a ladleful of Makhani Sauce (at room temperature).
Step 3
Sprinkle over some pieces of roughly chopped chicken tikka, paneer pieces marinated in a pinch of garam masala and turmeric, mozzarella cheese and freshly cut green chillies.
Step 4
Cook the pizza for about 2 minutes in the front of the oven at 842°F, reducing the flame if the crust begins to burn.
Step 5
Remove and top with some roughly chopped coriander leaves and thinly sliced red onions tossed with chaat masala and lime juice.
