Butter Chicken Pizza Recipe

This Butter Chicken Pizza recipe offers the taste of India in an Italian style! The luscious butter chicken is a North Indian delight. It’s traditionally served with Naan bread and an onion salad. As the dish gained global recognition, it began to be served in novel ways to please the masses.

Keeping at par with the classic flavors & textures, the yeast-proofed naan makes a yummy crust. The rich velvety makhani sauce adds a sweet & sour layer. While the yogurt-marinated, tender cooked chicken topping offers a delicious bite. The sharp crunch of red onion compliments it all!

Ingredients

The Butter Chicken pizza requires naan dough and makhani sauce. Both elements are prepared with readily available ingredients. The aromatic spices used to season the chicken and sauce can be ordered online. Or you can purchase all the ingredients at your local market.

• Flour
• Clarified butter
• Milk
• Greek yogurt
• Ginger
• Garlic
• Tomatoes
• Onion
• Cashews
• Butter
• Cream
• Spices
• Mozzarella cheese

Naan is a yeast-leavened dough similar to pizza dough. The familiar Margherita pizza dough is light & lean. It typically uses flour, salt, sugar, yeast, water, & oil. The naan dough mixes these ingredients with dairy products like yogurt & milk. Thus, yielding a dense and flavor-enriched dough.

Ginger and garlic infuse an earthy warmth to this butter chicken pizza recipe. Tomatoes bring in a bold color and sourness. It is well balanced with the sweetness of the onion.

Cashews, butter, & cream are essential in a butter chicken recipe. They provide the luscious lip-smacking texture of the makhani sauce. The silky sweet nuttiness of cashews is exquisite. 

Spices play a vital role in Indian cooking. Kashmiri red chili powder is authentically used in butter chicken. It blends a pungent mild heat and intensifies the color of the sauce. Garam masala adds a warm heat. On the other hand, Kasuri methi (dried fenugreek leaves) and coriander powder incorporate a herbaceous taste. All of which are important for this butter chicken pizza recipe.

The creamy mozzarella is the offbeat ingredient. The light & moist cheese layer compiles the different components of the Indian dish into a deliciously wholesome pizza.

Notes for Butter Chicken Pizza

If you enjoy a crispy crust, pre-cook the naan crust before assembling. Brush some oil/butter on both sides of the naan. Then, cook it on a hot skillet for 2-3 minutes.

To save the cream from curdling, do the following. Firstly, make sure the cream is at room temperature. Right before adding, tamper the cream with 1 tablespoon of the sauce. Reduce the heat to low. And after adding the cream, stir it continuously. Alternatively, you may mix in the cream after removing the sauce from the heat.

Elevate the chicken topping by infusing a smoky flavor. Heat a charcoal piece directly on the fire till blazing red. Then place it on a small steel bowl. Put the small bowl in the center of the cooked chicken bowl. Make sure you have coated the chicken with the Makhani sauce. Drizzle oil or butter on the hot charcoal. Then cover the skillet immediately. Let it smoke for 5 minutes.

Substitutions

Want to try the butter chicken pizza recipe with the regular pizza crust? It tastes delicious either way. You may make it from scratch using the New York pizza recipe. Or opt to buy good-quality pre-made pizza dough.

The yeast can be substituted with half a teaspoon of baking powder. At the same time, the clarified butter may be substituted with any cooking oils. Good options include sunflower oil, vegetable, canola, or olive oil.

In place of cashew nuts, you may use cashew butter or almonds. To cut down the bitterness of the almond, soak them in water overnight. Then remove the skin.

You’ll also find bottled makhani sauce in the market. Also known as butter chicken sauce, you may use it to save time.

How to make Butter chicken pizza

1. Prep the pizza crust – Begin by sieving the flour into a stand mixer bowl. Add in the baking soda and salt. Combine well. Slowly pour in the milk on medium speed. Gradually add some clarified butter and yogurt. Followed by the warm water. Mix until it forms a nice dough ball. Coat with more clarified butter and set in a bowl. Cover and set aside for 1 hour to proof.
2. Cook your chicken – First, whisk the yogurt with ginger, garlic, Kashmiri red chili powder, salt, & lemon juice in a mixing bowl. Add the chicken pieces and combine well to coat evenly. Marinate for 30 minutes at room temperature. Then, heat a skillet over medium heat. Add in some oil. Cook the chicken for 4-6 minutes. Flipping every 1-2 minutes. Remove to a bowl and set aside.
3. Make a Makhani sauce – Heat some oil in a sauce pan on medium heat. Add the garlic, ginger, diced onions, tomatoes, cashews, and salt and cook. Pour in a cup of water and cook down. Then, blend it into a smooth puree. Wipe the pan clean and melt some butter over medium heat. Mix in the chili and coriander powders and cook for 20 seconds. Then add in the prepared puree and sugar. Combine well and cook until the Makhani sauce thickens. Finally, add the garam masala powder, Kasuri methi, fresh cream, and butter. Cook briefly. Remove the pan from heat.
4. Assemble the pizza – First, place a baking sheet upside down in your oven and preheat. Next, remove your risen dough to a board. You can opt to make one large pizza or two small pizzas. Either way, stretch out your dough and place it on a pizza peel. Spread the Makhani sauce on the pizza dough. Followed by some shredded cheese and the fried chicken. Transfer the Butter chicken pizza to the baking sheet in your oven. Cook until the crust is golden brown and enjoy!
   

Butter Chicken Pizza Recipe

Recipe by Pizza Poster

0.0 from 0 votes

Course: Main, AppetizersCuisine: IndianDifficulty: Medium, Difficult

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

247

kcal

Proofing time

1

hour 

Yields

2

Pizzas

Total time

2

hours 

10

minutes

The butter chicken pizza recipe starts with a naan crust. Topped with a Makhani sauce, mozzarella cheese and spiced fried chicken. Garnished with red onion and cilantro. This recipe makes two 12” pizzas.

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Ingredients

• For the naan

• 2 cups all-purpose flour

• 1/4 tsp baking soda

• 1/4 tsp active dried yeast

• 1/2 tsp salt

• 1 tsp sugar

• 1 Tbsp clarified butter (divided)

• 1/3 cup whole milk

• 1 1/2 Tbsp greek yogurt

• 3 Tbsp warm water (about 110° F)

• For the chicken marinade

• 450 g boneless skinless chicken breast (cut into bite-size pieces)

• 3 Tbsp greek yogurt

• 1/2 tsp ginger paste

• 1/2 tsp garlic paste

• 2 tsp Kashmiri red chili powder

• 1 tsp salt

• 1 tsp lemon juice

• 1-2 Tbsp olive oil (for frying)

• For the makhani sauce

• 1 Tbsp oil

• 1 medium onion (diced)

• 2-3 large tomatoes (diced)

• 3 garlic cloves (peeled)

• 1 inch fresh ginger (skin removed)

• 6-7 cashews

• salt to taste

• 1 cup water

• 4 Tbsp butter (divided)

• 1 1/2 Tbsp Kashmiri red chili powder

• 1 tsp coriander powder (optional)

• 2 tsp sugar

• 1/2 tsp garam masala

• 1 tsp Kasuri methi

• 3 tbsp fresh cream

• Toppings

• 1 cup mozzarella cheese (shredded)

• 1/2 red onion (sliced)

• fresh coriander leaves

Directions

• To make the crust
• Begin by sieving the flour, baking soda & salt into the bowl of a stand mixer. Add the sugar and yeast. Mix well.
• Slowly add the milk and mix on medium speed (with dough attachment). Gradually add the clarified butter (2 tsp) and yogurt, followed by the lukewarm water. Mix for a few minutes till it comes together into a dough-ball shape.
• Coat the dough ball with the remaining teaspoon of clarified butter and place in a bowl. Cover with a plastic film and keep aside for 1 hour to rise.
• To prepare the chicken
• First, whisk the Greek yogurt with ginger paste, garlic paste, Kashmiri red chili powder, salt, & lemon juice in a mixing bowl. Add the boneless chicken pieces and combine well to coat evenly.
• Cover the bowl and keep aside to marinate for 30 minutes.
• Drizzle the oil in a cast-iron skillet and let it heat for a couple minutes.
• Add the marinated chicken pieces and fry for 6 minutes on medium heat. Flip every 1-2 minutes. Then, remove into a large bowl.
• To prepare the makhani sauce
• Heat the oil in a pan. Add the garlic, ginger, diced onions, tomatoes, cashews, and salt. Stir cook for 5 mins on medium heat.
• Next, pour a cup of water, mix well, and cover the pan. Cook for 8-10 minutes on medium-low heat.
• Remove into a bowl to cool. Then, blend into a smooth puree.
• Wipe the pan clean and melt 2 tablespoons of butter over low heat. Add the Kashmiri red chili powder and coriander powder. Cook for 20-30 seconds by stirring continuously.
• Stir in the prepared onion-tomato puree. Add the sugar and cook for 5 mins on medium heat till the sauce thickens. Stir at regular intervals.
• Finally, add the garam masala powder, Kasuri methi, fresh cream, and 2 tablespoons of butter. Cook for 1-2 minutes by stirring frequently. Remove the pan from heat.
• Assemble the pizza
• Preheat your oven to 475° F. Take a large baking sheet and place it in upside down on the middle rack. This will create a crisp crust.
• Transfer the risen dough to a flour-dusted working surface. Divide it into 2 equal parts and shape them into smooth balls. Stretch each dough ball with your hands or roll it out using a rolling pin. Form two circular crusts.
• Poke the naan crust with a fork. Then spread the makhani sauce on the crust, followed by a layer of shredded mozzarella cheese. Top with the fried chicken pieces. Transfer the raw pizza onto a pizza peel lined with parchment paper. (Repeat for remaining crust while this pizza is cooking.)
• Slide the pizza off the parchment paper, and onto the pan. Then bake for 15-20 minutes at 475° F. Or until the crust fluffs up and turns crispy. Repeat for the next pizza.
• Garnish with onion and fresh coriander leaves. Slice each pizza into sixths using a pizza cutter & enjoy.

Equipment

• KitchenAid stand mixerBuy now!
• Loge 12” cast iron skilletBuy now!
• Ooni bamboo pizza peelBuy now!

Recipe Video

Nutrition

• Serging size = 1 slice
  Calories: 247 | Protein: 15.04g | Fat: 10.92g | Carbs: 22.33g | Fiber: 1.9g | Sugar: 4.07g | Cholesterol: 43mg | Sodium: 457mg | Potassium: 325mg

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