Butter Chicken Pizza Recipe

preheat and prepare surface

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. Lightly flour a work surface with the all-purpose flour.

Stretch or roll the pizza dough to a 12-inch round (or desired size). Transfer to a piece of parchment paper or a floured pizza peel. Brush the dough lightly with 1 tablespoon olive oil around the outer edge and a thin brush over the center to prevent sogginess.

marinate the chicken

In a medium bowl combine 3 tablespoons yogurt, 2 tsp minced garlic, 1 tsp grated ginger, 1 tsp garam masala, 1 tsp ground cumin and 1 tsp kosher salt. Add the 12 oz bite-sized chicken pieces, toss to coat evenly, and marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

cook the chicken

Heat a skillet over medium-high heat. Add 1 tablespoon butter or a little oil, then add the marinated chicken in a single layer. Cook without crowding until browned and cooked through, about 4–6 minutes. Remove chicken to a plate and set aside. (The chicken will finish cooking in the oven.)

make the butter chicken sauce

In the same skillet reduce heat to medium and add the remaining 2 tablespoons butter. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add 2 tsp minced garlic and 1 tsp grated ginger and cook 30 seconds until fragrant. Stir in 1 cup tomato puree, 1 tsp paprika, 1 tsp ground cumin, 1 tsp garam masala and crushed kasuri methi if using. Simmer 5–7 minutes to thicken slightly. Lower heat and stir in 1 cup heavy cream; simmer gently 2–3 minutes until sauce is smooth and slightly thickened. Taste and season with salt as needed. If the sauce is very thick, add 1–2 tablespoons water to loosen to a spreadable consistency.

Blend for a smoother base (optional): For a very smooth butter chicken pizza sauce, let the sauce cool slightly and briefly puree with an immersion blender or in a regular blender until smooth. Return to skillet and warm through.

Combine chicken and sauce: Stir the cooked chicken into the sauce to coat. Remove from heat. The mixture should be saucy but not watery; spoonable over dough.

assemble the pizza

Spread a thin, even layer (about 3/4 to 1 cup) of the butter chicken sauce onto the prepared pizza dough, leaving a 1/2-inch rim for the crust. Evenly distribute the sauced chicken pieces over the sauce. Sprinkle 2 cups shredded mozzarella over the top.

Scatter the thinly sliced green bell pepper, red onion, and jalapeno slices evenly over the cheese. Avoid overloading to ensure even baking.

bake

Carefully transfer the pizza (on parchment or peel) to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and starting to brown. Rotate halfway through baking if your oven has hot spots.

finish and serve

Remove the pizza from the oven. Let rest 2 minutes, then garnish with chopped fresh cilantro and squeeze a lemon wedge over slices if desired. Slice and serve immediately.