Butter Chicken Pizza Recipes

BUTTER CHICKEN PIZZA

Steps:

• Turn the oven broiler to high. Heat a cast-iron skillet on the stove, over medium-high heat.
• Transfer pizza dough onto a floured surface. Gently press the pizza dough with your fingers into an 8-inch circle. Sprinkle some flour if needed to prevent stickiness.
• Once the skillet is hot, place the flattened dough onto the skillet. Stretch out the dough a bit more to let it spread over the entire skillet. Quickly add the butter chicken and spread evenly over the pizza crust. Place sliced red onions, tomato, fresh mozzarella cheese, and chopped parsley on top.
• Leave the pizza to cook on the skillet for 5 minutes or until the bottom of the crust starts to brown.
• Transfer the cast-iron skillet to the preheated broiler and cook for 3 minutes or until the crust is blistered and slightly charred. Keep your eye closely on the broil, because the intense heat can make pizza crust burn quite quickly.
• Remove the skillet and transfer the pizza onto a cutting board. Slice pizza into 4-6 pieces with a knife or pizza cutter and serve.

BUTTER CHICKEN PIZZA

Steps:

• Combine all ingredients in a blender or food processor and process until smooth.
• Combine warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment; let stand 10 minutes.
• Stir in oil and salt, then add 2 cups of the flour and beat on medium speed until smooth. Switch to dough hook, and beat in another 2 cups of flour. Knead the dough on low speed for 10 minutes, adding remaining 1 cup of flour as needed - your dough has enough flour when it sticks to the bottom of the bowl but releases from the sides.
• Remove the dough from the stand mixer and oil the bowl generously (no need to clean it); place the dough in the bowl, turning it around to coat on all sides with oil. Cover with a clean towel and put in a warm spot to rise for 1 1/2 hours (an oven with just the light turned on works perfectly).
• Punch down the dough and divide in 2 even balls. Let rest 30 minutes (or wrap tightly in plastic wrap and refrigerate up to 1 day, or freeze up to 3 months - either way, bring to room temperature before proceeding).
• While the dough rests, place a baking stone or baking sheet on the bottom rack and preheat oven to 450ºF for 30 minutes. Prepare all your toppings while you wait, so that you can work quickly in the next step.
• Roll out first ball of dough on a sheet of floured parchment paper. Remove heated baking stone or sheet from the oven, and place dough on top, parchment and all. Working quickly, top dough with half the curry sauce, half the mozzarella, half the chicken, and remaining toppings. Bake on bottom rack for 10-15 minutes, until crust is golden and cheese is bubbly. Top with cilantro, if desired, and repeat with remaining pizza. Serve with chutney.

BUTTER CHICKEN PIZZA

Steps:

• Prepare your butter chicken according to the directions on the sauce -chopping chicken in bite size pieces, cooking chicken in 1 tbsp of oil, adding sauce, and simmering. To make it more creamy, add heavy cream at the end.
• To make the carmelized onions, begin by slicing the onion. Add 1 tbsp of oil to a frying pan and sautee over a medium to low heat. Add 2 tbsp of sugar and cook until the onions are dark and soft, taking care not to burn them.
• To assemble the pizzas, place the Naan bread on a baking tray. Divide the butter chicken between the four Naan breads. Now add the carmalized onions, dividing them evenly over the 4 pizzas. Top each pizza with 1/2 cup of grated mozerella cheese.
• Bake the pizza at 400 in a pre-heated oven, for about 10 min. until the cheese is melted and bubbling.
• Before serving top each pizza with chopped fresh cilantro, and a drizzle of plain yogurt. Enjoy!

EASY BUTTER CHICKEN

Steps:

• In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
• In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
• Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.