BUTTER CHICKEN PIZZA | VIDEO
Heavenly slices topped with butter chicken and plenty of mozzarella!This is going to be your new family favorite!
Provided by Nish Kitchen
Categories Pizza
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 220C. If you are using pizza stone, place it in the oven.
- Combine together yeast, sugar and water in a small bowl. Set aside for 5 minutes or until foamy.
- Place flour, yogurt, and yeast mixture in a large bowl. Season with salt. Add milk little by little to make sticky dough. Cover, and set aside in a warm place for 30 minutes or 2 hours or until the dough doubles in size.
- Turn the dough onto a lightly floured surface. Sprinkle more flour on top. Knead for 3-4 minutes, or until smooth and elastic. Use your hands to shape the pizza into a large circle. Use a fork to prick all over the base.
- While making butter chicken, make sure the sauce is really thick. Click for the butter chicken recipe. After making butter chicken, take out all the chicken pieces from the sauce, and shred them into bite-sized pieces. Set aside.
- Spread the butter chicken sauce all over the base. Top with shredded chicken and then mozzarella.
- Transfer pizza onto the stone. Bake for 20-25 minutes.
- Remove from oven. Top with red onions and mint leaves.
- Serve with mint chutney if you like.
Nutrition Facts : Calories 343 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 246 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SAVORY BUTTER CHICKEN PIZZA
Marinated chicken thighs are simmered in a homemade butter sauce and baked atop naan for a "pizza" version of the favorite Indian dish.
Provided by Cooking in the Comments
Categories Chicken Pizza
Time 1h35m
Yield 12
Number Of Ingredients 29
Steps:
- Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
- Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
- Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
- Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
- While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
- Bake naan in the preheated oven for 15 minutes.
- While naan is baking, remove sauce from heat and let cool to room temperature.
- Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
- Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.
Nutrition Facts : Calories 499.1 calories, Carbohydrate 24 g, Cholesterol 143.8 mg, Fat 30.7 g, Fiber 5.1 g, Protein 30.8 g, SaturatedFat 14.3 g, Sodium 930.7 mg, Sugar 2.1 g
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