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Thursday, July 25, 2013

Chicken Tikka Pizzas

I find it humorous that I have yet to try my hand at chicken tikka masala, and yet here I am making chicken tikka pizzas. I must say, if these pita pizzas are any indication of the real thing, I had better get making it sooner than later!
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We loved these personal-sized pizzas, fashioned on pita bread and topped with the chicken tomato mixture. If garam masala hasn’t found its way into your spice drawer, this would be a good reason to introduce it (plus once you buy it, you can use it for Bombay Sloppy Joes and Chickpea Curry, two of my favorites!).

A meal is particularly good when it isn’t super complicated. This one came together on a busy Monday night after we’d spent time in traffic and then picking up groceries. I was on the verge of hangry (hungry + angry), but these were fast enough that we were sitting down to dinner before I reached my breaking point! Please tell me I’m not the only one who experiences severe hanger!

One Year Ago: Marinated Kale and Green Bean Salad
Two Years Ago: Cranberry, Orange, Chocolate Sour Cream Muffins
Three Years Ago: Tuna and White Bean Salad

Chicken Tikka Pizzas
from Cooking Light April 2013

-12 oz skinless, boneless chicken breast halves
-1/4 cup plain-low fat yogurt
-2 tsp garam masala, divided
-cookign spray
-5/8 tsp kosher salt, divided
-1 (14.5 oz) can diced tomatoes, drained
-1 tbsp olive oil
-1 tsp grated peeled fresh ginger
-1/4 tsp ground red pepper
-3 garlic cloves, minced
-2 tbsp heavy whipping cream or half & half
-4 (6 inch) whole-wheat pitas
-1/3 cup thinly vertically sliced red onion
-3/4 cup mozzarella cheese, shredded,
-2 tbsp fresh cilantro leaves

1. Preheat broiler to high. Cut chicken in half horizantally. Combine chicken, yogurt, and 1/2 tsp garam masala. Place on a foil-lined baking sheet coated with cooking spray and sprinkle with 1/8 tsp salt. Broil for 5 minutes on each side, until cooked through.
2. Heat a skillet over medium-high heat. In a mini chopper (or with a knife), chop until smooth with minimal chunks. Add oil to pan. Add 1 1/2 tsp garam masala, ginger, red pepper, and garlic. Cook for 1 minute. Stir in tomatoes and simmer for 4 minutes. Stir in 1/2 tsp salt along with the cream. Cook for 1 minute.
3. Once chicken is cooked, cut into pieces. Add chicken to the pan and toss with the tomato sauce.
4. Place pitas on a baking sheet and broil for 1 minute on each side. Spoon 1/2 cup chicken onto each. Top with onion and cheese. Broil for 2 minutes. Sprinkle with cilantro just before serving.