Got leftover chicken tikka masala in the fridge? Turn it into the best chicken tikka pizza you’ve ever had, on naan bread, ready in 20 minutes, and packed with flavor.

This is the weeknight dinner hack you didn’t know you needed. We’re talking creamy, spiced tikka sauce spread over naan bread, topped with chicken, red onion, and mozzarella cheese, then finished with fresh cilantro. It’s bold, it’s satisfying, and it comes together faster than ordering takeout.

 

Ingredients You’ll Need

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• Naan Bread – Any store-bought naan works here, whether garlic naan, plain, or whole wheat. Larger naans give you more real estate for toppings. If you make your own, even better.
• Leftover Chicken Tikka Masala – You want both the chicken pieces and the sauce. If your leftovers are very saucy, use a slotted spoon to get more chicken than sauce, otherwise the pizza can get soggy. If you only have a small amount left, stretch it with a spoonful of tomato sauce or canned crushed tomatoes.
• Mozzarella Cheese – Fresh or shredded both work. Fresh mozzarella will be creamier and more delicate; shredded mozzarella gives you that classic melty, golden-brown pull.
• Red Onion
• Fresh cilantro – for garnish after baking
• Optional – a drizzle of plain yogurt or raita, a sprinkle of crushed red pepper flakes

How To Make Chicken Tikka Pizza

1. Prep Naan. Place your naan breads on a baking sheet lined with parchment paper (or directly on the preheated baking stone). You don’t need to pre-bake them, they go into the oven with the toppings.
2. Spread Sauce. Spoon the sauce from your leftover chicken tikka masala over each naan, spreading it all the way to the edges like you would pizza sauce. Aim for about ¼ to ⅓ cup of sauce per naan, you want it saucy but not swimming.
3. Toppings. Pull the chicken pieces from your leftovers and distribute them evenly over the sauced naan. Then scatter the thinly sliced red onion over the top. Finish with a generous layer of shredded mozzarella cheese.
4. Bake. Bake for 10–12 minutes, until the cheese is melted, bubbly, and starting to turn golden at the edges. The naan edges should look lightly toasted.
5. Serve. Right when the pizzas come out of the oven, scatter fresh cilantro over the top. Slice and serve immediately. A light drizzle of plain yogurt or raita on top is completely optional but honestly so good.

Recipe Tips & Tricks

• Don’t overload with sauce. The number one mistake with naan pizza is too much sauce, which makes the bread soggy. Use a moderate amount — you can always serve extra sauce on the side for dipping.
• Let the chicken get a little crispy. If your leftover chicken pieces are large, chop them into smaller bite-sized chunks so they heat through evenly and get a little caramelized around the edges in the oven.
• Broil for extra color. After baking, switch the oven to broil for 1–2 minutes to get that gorgeous golden-brown cheese. Watch closely so it doesn’t burn.
• Warm your leftovers first if they’re very thick. If your tikka masala has been refrigerated and the sauce is very thick or gelatinous from being chilled, give it a quick 30-second warm in the microwave to loosen it up before spreading.

Recipe Variations

• Vegetarian chicken tikka pizza — Use paneer (Indian fresh cheese) in place of chicken. Make or buy palak paneer or paneer tikka as your base instead of chicken tikka masala.
• Extra spicy — Add sliced jalapeños or a drizzle of hot sauce before baking.
• Added veggies — Bell peppers, baby spinach, or sliced cherry tomatoes all make great additions.
• Cheese swap — Try a blend of mozzarella and fontina for extra creaminess, or add a few crumbles of feta after baking for a salty tang.

Storage

Refrigerator: Store leftover chicken tikka pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 3 days. The naan crust will soften as it sits, but the flavor is still great.

Reheating: For best results, reheat in a 375°F oven or toaster oven for 5–8 minutes until heated through and the crust is crisp again. You can also use a skillet on the stovetop over medium heat with the lid on to warm it through. Avoid the microwave if you want to keep the crust from getting chewy.

Freezing: Naan pizza doesn’t freeze particularly well once baked — the texture of the crust changes. For best results, enjoy it fresh or within a few days from the fridge.

This chicken tikka pizza has officially become one of my favorite ways to use up leftovers. It takes something already delicious and turns it into something completely new and exciting. It is the kind of dinner that makes you feel like you really pulled it off on a busy weeknight. I hope it becomes a regular in your rotation too!