Method

Marinate chicken: Mix chicken cubes with yoghurt, Kashmiri chilli, ginger-garlic paste, garam masala, and salt. Rest 30 minutes. Pan-fry or grill until golden and slightly charred (7–8 minutes on high heat). Set aside.
About 15 min
Tip: Grilling the tikka first and then putting it on the pizza is the key — raw chicken on pizza produces watery, undercooked results.
Preheat oven to 220°C. Spread tikka masala or pizza sauce on each base. Scatter chicken tikka pieces. Add onion slices, green chilli, and mozzarella generously. The mozzarella should cover everything.
About 5 min
Tip: The desi trick: add a drizzle of cream on top of the cheese before baking — it produces an incredibly rich, golden, bubbly cheese topping.
Bake 12–15 minutes at 220°C until cheese is melted, golden, and bubbling with slight char on the crust. Remove from oven. Immediately sprinkle chaat masala and fresh coriander on top. Squeeze a wedge of lime over the pizza. Serve with green chutney as a dipping sauce.
About 15 min
Tip: The chaat masala and lime juice added at the very end (not before baking) are what make this distinctly Indian rather than just "pizza with Indian toppings."

Nutrition per serving (estimate)

Contains: gluten, dairy