Chicken Naan Pizzas

  • Preparation 15 MIN
    Cooking 5 MIN
  • Servings 4


Cherry Tomato Salsa



Cherry Tomato Salsa

  1. With the rack in the middle position, preheat the oven to 450°F (230°C).
  2. In a bowl, combine all of the ingredients. Season with salt. Set aside.


  1. Place the naan breads on a non-stick baking sheet and cover with the butter chicken sauce. Top with the sliced chicken. Bake for 5 to 6 minutes or until the naan is hot and crispy.
  2. Meanwhile, in a non-stick skillet over high heat, brown the halloumi on all sides.
  3. As soon as the pizzas are out of the oven, top with the avocado, cherry tomato salsa and halloumi. Season with salt and pepper. Sprinkle with lime zest, if desired.


For this recipe, we used a jar of RICARDO Butter Chicken cooking sauce (sauce leftovers freeze well). For a homemade version, the sauce in our tofu tikka masala recipe works well here.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.