In a bowl, combine yeast, sugar, and warm water, allowing it to rest for 10 minutes until frothy.

Add flour, salt, and olive oil, kneading the mixture for ten minutes before letting it rise until doubled in size, around one hour.

Marinate the cubed chicken in a mixture of yogurt, tikka masala, ginger garlic paste, lemon juice, oil, and salt for two hours.

Grill the marinated chicken under high heat until the edges are charred.

Cook minced garlic in butter, add tomato paste and tikka masala, then gently fold in cream and simmer for three minutes.

Roll the dough thin on a floured surface and spread the tikka cream sauce evenly across the dough.

Sprinkle grated mozzarella, followed by grilled tikka chicken pieces, red onion, capsicum, and green chilies.

Bake in the oven at 220°C for 12-15 minutes, until the crust is golden.

Dust the pizza with chaat masala and garnish with fresh coriander.