This boldly spiced stromboli brings together grilled chicken tikka, melty cheese, and a creamy tomato-based sauce wrapped in golden pizza dough. Inspired by a buffalo chicken boli from our grad school days, it’s a nostalgic comfort food with a fun Indian twist.
Bake it in your oven or pizza oven and serve with mint chutney for a delicious fusion meal.
It started with a craving and ended with one of the best fusion recipes to come out of my kitchen! This Chicken Tikka Stromboli is my take on the ultimate comfort food mash-up. It’s a delicious collision of bold Indian flavors and classic Italian-American indulgence. It takes the bold, smoky flavor of grilled chicken tikka and wraps it up in cheesy, golden pizza roll. Crisp on the outside, gooey on the inside, it’s the kind of fusion you didn’t know you needed!
We baked ours in the outdoor pizza oven, which added an extra layer of char and smokiness, but it turns out equally beautiful in a regular oven too. It’s comfort food reimagined, inspired by a throwback to our favorite grad school spot and re-created with a delicious desi twist, perfect with a side of Cilantro-Mint chutney to dip into.
The Backstory
Back in our grad school days at Rutgers, my husband and I had a weekend ritual: a buffalo chicken boli from Stuff Yer Face, a beloved joint in New Brunswick, NJ. That cheesy, spicy, rolled-up pizza was everything. We haven’t had it in years, and now that we’re thousands of miles away in the Bay Area, it’s something we still talk about. So when we fired up our outdoor pizza oven last weekend, he looked at me and said, “Think we can recreate that boli?” My answer: absolutely!
I pieced together a version of that beloved Buffalo Chicken Boli from memory, and he baked it to perfection in our pizza oven, carefully watching every step. That first bite brought us straight back to those Rutgers days. And then I thought, why not give this nostalgic comfort food an Indian spin? We had some leftover grilled chicken tikka from the night before, and I had a feeling it would work beautifully wrapped up in a golden, cheesy stromboli. Spoiler alert: it did. The flavors worked perfectly, and we had ourselves a fusion recipe worth saving (and sharing!).
What’s Inside
This Chicken Tikka Stromboli is all about ease and flavor. I take a shortcut and use store-bought pizza dough from my neighborhood grocery store. You can absolutely make your own or grab some from your local pizzeria. Instead of shaping the dough into a round for pizza, you’ll want to roll the dough into an oblong shape that’s ideal for stuffing and rolling into a stromboli.
For the sauce, I mix up two parts of my favorite jarred spicy marinara sauce and one part ricotta cheese. It resembles the creamy tikka masala curry and balances the smoky chicken with just the right amount of tang and richness. Jarred tikka masala sauce from the grocery store or leftover chicken tikka masala, homemade or from a restaurant, works just as well!
The filling is a savory mix of chopped grilled chicken tikka (you can use my grilled chicken tikka recipe, or leftovers from a restaurant or freezer), sliced red onions, and fresh jalapeños for a little heat. Add a generous sprinkle of cheese, roll it all up, and you’re ready to bake.
Oven or Pizza Oven?
This Chicken Tikka Stromboli works beautifully in both a regular oven and an outdoor pizza oven. If you’re using a pizza oven like we did, be sure to place the stromboli as far away from the flame as possible so it cooks through without burning.
In a regular gas or electric oven, a baking sheet lined with parchment at 450°F for about 15–18 minutes does the trick and gives it a golden, bubbly crust.
Serving & Making it your own
Once the stromboli is golden and bubbling, pull it out of the oven and let it rest for a few minutes, so the cheese and the sauce won’t ooze everywhere when slicing. I love serving it with a side of Cilantro-Mint chutney for dipping—it adds freshness and contrast to the warm, melty filling.
Planning ahead? You can assemble the stromboli in advance and freeze it either baked or unbaked. If freezing unbaked, wrap it tightly and thaw it in the refrigerator overnight before baking. If already baked, slice and reheat in the oven until warmed through. Leftovers keep well and are perfect for lunch or dinner the next day—especially with a simple salad on the side.
Want to go vegetarian? Swap the chicken tikka for paneer tikka—it’s just as satisfying and holds up beautifully in the oven.
Want to Keep It Classic?
Not in the mood to roll it up? Use the same ingredients to make a classic Chicken Tikka Pizza instead. Shape the dough into a circle, spread a thin, even layer of the tikka-inspired sauce, then top with chicken tikka, red onion, and jalapeño slices.
Finish with a generous handful of shredded mozzarella and bake it off in a hot oven or pizza oven until bubbly and golden.
Why You’ll love it
This Chicken Tikka Stromboli is easy enough for a weeknight, impressive enough for a get-together, and endlessly customizable. Whether you bake it in a backyard pizza oven or a regular oven, this Chicken Tikka Stromboli delivers a classic with a twist.
It’s a crowd-pleaser for adults and kids alike—great as a cozy dinner, a hearty lunch, or a casual party snack. It’s the kind of comfort food that wins over picky eaters, spice lovers, and everyone in between. And if you’ve got leftovers, its even better! This isn’t fusion trying to impress, it’s fusion that delivers!
Preheat your pizza oven according to the manufacturer’s instructions (see FAQs & Notes for oven baking alternative method).
Generously flour your work surface and pizza peel.
Mix marinara and ricotta to make the creamy sauce.
Rolling the Dough
Place the dough on the floured surface and stretch it by pressing outward from the center, then working around the edges.
Pick up the dough and gently pinch around the edges, letting gravity help stretch it. Then, using your hands, carefully pull in opposite directions to shape it into an oblong approximately 10×6 inches.
Making the Stromboli (see Variations to Make it Pizza)
Place the shaped dough back onto the floured surface.
Spread 1/3rd amount of the prepared sauce down the center, leaving space on all sides.
Sprinkle about 1/3rd amount of shredded cheese over the sauce.
Add the chicken tikka, onions and jalapeños.
Finish by spooning the remaining sauce and shredded cheese over the filling.
Start by pulling the long side of the dough closest to you up and over the filling.
Then fold in the short sides to keep everything tucked in.
With your left hand holding the folded sides in place, use your right hand to stretch, lift and fold the opposite long side over the top, sealing the stromboli like a snug package.
Gently press the seam closed.
Carefully flip it over so it’s seam-side down.
Once flipped, use both hands to gently press and shape it into a thin, even log.
Transfer the prepared stromboli onto the floured pizza peel.
Baking the Stromboli
Bake in the preheated pizza oven (or in a regular oven on a pizza stone) until the crust is golden brown and the cheese is bubbling.
If using a pizza oven, place the stromboli away from the flame in your pizza oven and cook until evenly browned and cooked through.
Using the pizza wheel, rotate it every few minutes to ensure it bakes evenly on all sides.
Take it out of the oven and transfer it to a wooden board.
I use store-bought pizza dough from my local grocery store for ease and flavor, but you can use any store-bought pizza dough or make your own at home. Local pizzerias often sell fresh dough too—just ask!
If you’re using store-bought dough, let it rest at room temperature for 30–60 minutes before stretching—it’ll be easier to handle and bake up better.
Pro Tip for rolling
Stretch and roll the dough into an oblong shape, not a circle, so it can be filled and rolled like a classic stromboli.
Chicken Tikka and sauce options
Use leftover chicken tikka, frozen options, or your favorite restaurant version.
Use a jarred tikka masala sauce available at most grocery stores.
If you have the curry, Chicken Tikka Masala, you don’t need the additional sauce.
Pro Tip for baking in the pizza oven
If using an outdoor pizza oven, place the stromboli away from the direct flame to avoid burning and ensure it cooks evenly inside. I show this in the video.
No pizza oven?
A regular oven works great. Just bake at 450°F until golden and cooked through, about 20–25 minutes.
Leftovers Storage & Reheating
Store leftover slices in an airtight container or tightly wrapped in an aluminum foil, in the refrigerator for up to 3 days.
You can reheat in a 375°F oven or toaster oven for 5–7 minutes. Avoid the microwave if you want to preserve that crispy crust!
Want to freeze leftovers? Wrap individual slices tightly in foil and place them in a freezer-safe bag. Reheat straight from frozen in a 400°F oven for about 10–12 minutes.
Recipe Variations
Vegetarian Version: Replace the chicken with grilled paneer tikka for a delicious meatless option.
Want to sneak in more veggies? Add thinly sliced bell peppers, or baby spinach before rolling.
Try whole grain or ancient grain pizza dough for a wholesome twist—both work beautifully with the bold tikka flavors and give the crust a hearty, rustic feel.
Make It a Pizza
To make a classic Chicken Tikka Pizza instead, shape the dough into a circle. Spread a thin, even layer of the sauce, top with the chicken tikka, red onion, and jalapeño slices, then finish with shredded mozzarella. Bake in a hot oven or pizza oven until the cheese is bubbly and golden.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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