Meet your new pizza obsession: Butter Chicken Pizza! Creamy, smoky, and a little bit spicy, this delicious mashup takes all the best parts of India’s iconic butter chicken curry and dials them up on a gloriously crisped pizza crust. Whether you’re a curry lover or a cheese-pull fanatic, this is the kind of recipe that brings pure joy to every bite.
Why You’ll Love This Recipe
- Fusion Perfection: All the creamy richness and spiced complexity of butter chicken, but with the satisfyingly chewy bite of artisan pizza dough.
- Flavor Bomb Toppings: Juicy chicken tikka, fiery green chilies, gooey mozzarella, and tangy red onions make every slice a wow moment.
- Customizable Heat: You control the spice—for the mild crowd, skip extra chilies; fire-lovers, grab the naga pickle.
- Meal Prep Magic: The sauce and chicken can be made ahead, so you’re always one step away from midweek pizza bliss.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each item plays a starring role in capturing that classic Butter Chicken Pizza flavor and texture. From the fragrant kasoori methi to gooey fresh mozzarella, every component works together for a show-stopping pizza night.
- Canned Whole Tomatoes: The base for your sauce—look for canned tomatoes without added basil so you get pure, bright flavor.
- Green Chilies (Jwala or Jalapeño): Adds a fresh, zippy heat for balance—remove the seeds for milder sauce or leave some for a kick.
- Garlic-Ginger Paste: The foundation of authentic Indian depth—homemade or store-bought both work beautifully.
- Kashmiri Chili Powder: Delivers vibrant color with gentle warmth; you can substitute with a blend of cayenne and paprika in a pinch.
- Kasoori Methi (Dried Fenugreek Leaves): Absolutely worth the trip to your Indian grocer—these leaves give that signature butter chicken aroma.
- Tandoori Masala: Essential for all the smoky, earthy notes—if yours is salty, adjust added salt in the marinade.
- Chicken Thighs: Boneless, skinless thighs stay juicy on the high heat of pizza baking (or use breast in a pinch, but thighs win on tenderness).
- Fior di Latte Mozzarella: Fresh, creamy, and milky—tear it into pieces for ultimate melt and pulling power.
- Pizza Dough: Use your favorite recipe, or grab a quality store-bought ball if you’re short on time (homemade is always the dream).
- Red Onion & Green Chilies (Topping): Sliced thin for bite and brightness.
- Cilantro: The final flourish—fresh, green, and herby, sprinkling it on just before serving is essential.
- Naga Pickle (Optional): For thrill-seekers—just a dab in your chicken marinade takes the warmth to wild heights.
Variations
One of the joys of Butter Chicken Pizza is how easy it is to riff on it, whether you’re working around allergies, dietary choices, or simply the contents of your fridge. Get creative and truly make it your own.
- Paneer Swap: For a vegetarian version, swap out chicken for cubes of grilled paneer or even roasted cauliflower florets.
- Shortcut Sauce: Use a high-quality jarred butter chicken sauce to save time on busy nights—just add fresh herbs and chilies for zing.
- Gluten-Free Crust: Choose a gluten-free store-bought or homemade pizza base so everyone can get in on the fun.
- Low-Lactose Option: Substitute mozzarella with a lactose-free cheese or vegan mozzarella alternatives for dietary needs.
How to Make Butter Chicken Pizza
Step 1: Make the Butter Chicken Sauce
Start by hand-crushing your canned tomatoes and prepping fresh chilies—this gives the sauce its classic tang. Sauté garlic-ginger paste until fragrant, then “bloom” your spices (don’t rush this step—it’s the key to deep, restaurant-quality flavor). Add tomatoes, chilies, and simmer until thick and luscious. When cooled a bit, blitz it silky smooth.
Step 2: Marinate and Cook the Chicken Tikka
Mix the tandoori masala, kasoori methi, garlic-ginger paste, and a touch of oil into a vibrant marinade—add naga pickle now if you dare! Use tongs to coat chicken thighs (protect your fingers from the food coloring!), then marinate in the fridge for peak flavor. Roast until cooked through and just a little charred at the edges—then slice while it rests.
Step 3: Roll Out and Top Your Pizza
Open your pizza dough gently by hand (no rolling pins if you can help it—let those edges puff!). Spoon butter chicken sauce over the top and spread to the edges, then top generously with chicken tikka, torn chunks of fior di latte, and scatter on red onion and green chilies for color and bite.
Step 4: Bake Until Golden and Finish Like a Pro
Bake in your hottest oven (or pizza oven if you have one) until the crust is bronzed, cheese bubbling, and toppings deliciously mingled—this can be blisteringly quick in a pizza oven or 7–10 minutes in a home oven. Once out, drizzle with a bit more butter chicken sauce and shower with freshly chopped cilantro. That’s your Butter Chicken Pizza ready for its close-up!
Pro Tips for Making Butter Chicken Pizza
- Sauce Consistency Matters: If your butter chicken sauce is too thin, simmer a few extra minutes until it coats a spoon—it should never be watery!
- Rest the Chicken: After roasting, let the chicken tikka cool slightly before slicing to keep every piece moist and flavorful on the pizza.
- Dough Handling 101: Resist the rolling pin and always stretch your dough by hand for those pillowy, rustic edges—your crust will thank you.
- Oven Power: The hotter, the better! If you have a pizza stone or steel, preheat it so your Butter Chicken Pizza cooks up beautifully crisp underneath.
How to Serve Butter Chicken Pizza
Garnishes
Fresh cilantro is non-negotiable for that burst of color and herbal lift. For extra sparkle, swirl a little extra butter chicken sauce over the top just as it comes out of the oven—a squirt bottle or spoon makes quick work and adds a pro finish.
Side Dishes
Pair this pizza with a crisp cucumber raita or a tangy kachumber salad—these sides balance the richness of the cheese and butter chicken sauce. A big green salad with lemony vinaigrette is also a perfect partner if you fancy something light.
Creative Ways to Present
Slice into narrow strips for party-friendly “pizza sticks,” serve on a wooden board with little bowls of extra sauce and fresh chilies, or cut into squares for a fun, family-style meal. You can even serve individual mini Butter Chicken Pizzas for pizza night with a twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices in foil or place them in an airtight container in the refrigerator. Butter Chicken Pizza keeps beautifully for up to 3 days—the flavors get even better as they meld!
Freezing
You can freeze the baked pizza slices for up to 2 months, or freeze extra butter chicken sauce and cooked chicken tikka separately for quick pizza assembly later. Just be sure to wrap portions well to prevent freezer burn.
Reheating
To reheat, pop slices in a hot oven or toaster oven for a few minutes—this brings back the gooey cheese and crispy crust. Skip the microwave if you can, as it tends to make pizza soggy.
FAQs
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Can I use store-bought naan or flatbread instead of pizza dough?
Absolutely! Store-bought naan or flatbread makes a wonderful quick base for Butter Chicken Pizza. Just keep an eye on them in the oven since they’ll crisp up faster than regular pizza dough.
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What should I do if I can’t find kasoori methi or Kashmiri chili powder?
If kasoori methi isn’t available, you can leave it out—the pizza will still be delicious, though you’ll miss a little of that authentic aroma. Substitute Kashmiri chili powder with a combo of paprika and cayenne for both color and mild heat.
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Can I make Butter Chicken Pizza ahead for a party?
Yes! Prepare the sauce and chicken tikka a day or two ahead and store them in the fridge. You can even pre-bake pizza bases, then top and bake right before serving for effortless entertaining.
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Is there a way to make this Butter Chicken Pizza dairy-free?
Definitely! Use your favorite plant-based mozzarella, and check that your tandoori masala is dairy-free. For the sauce, swap in coconut cream or vegan butter for richness if you like.
Final Thoughts
If you’re looking to wow guests or simply shake up pizza night, try this Butter Chicken Pizza—you’ll fall in love with every fragrant, saucy, and cheesy bite. Give it a go, and don’t be surprised if it becomes your go-to fusion favorite!
Print
Butter Chicken Pizza Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 2 pizzas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian-Italian Fusion
- Diet: Non-vegetarian
Description
This Butter Chicken Pizza recipe combines the flavors of butter chicken with a classic pizza, creating a delicious fusion dish that will satisfy your cravings for both Indian and Italian cuisine.
Ingredients
Butter Chicken Sauce:
- 1 28 oz can tomatoes
- 2 green chilies (jwala or jalapeño)
- 2 tbsp garlic ginger paste
- 1 tbsp kashmiri chili powder
- 2 tsp kasoori methi
- 1 tsp kosher salt
- 1/2 tsp tandoori masala
- 3 tbsp neutral oil
Quick Chicken Tikka:
- 1 lb chicken thighs, boneless, skinless
- 2 tbsp tandoori masala
- 1 tbsp garlic ginger paste
- 2 tsp kasoori methi
- 1/2 tsp kosher salt
- Naga pickle (optional)
- Neutral oil
Butter Chicken Pizza:
- 2 pizzas worth of dough
- 8 oz fior di latte fresh mozzarella
- Butter chicken sauce
- Chicken tikka
- Thinly sliced red onion
- Thinly sliced green chilies
- Finely chopped cilantro
Instructions
- The butter chicken sauce: Hand crush tomatoes, remove stems. Heat oil, add garlic ginger paste, spices, tomatoes, and chilies. Simmer for 30 mins, cool, puree.
- Make the chicken tikka: Combine marinade, coat chicken, marinate, cook, cool, and cut into pieces.
- Assemble the pizzas: Spread butter chicken sauce on dough, add chicken tikka, mozzarella, onions, chilies. Cook pizza at high heat, drizzle with more sauce, and top with cilantro.
Notes
- If you can’t find kashmiri chili powder, use cayenne pepper and paprika.
- You can make tandoori masala at home with ingredients from an Indian grocer.
Nutrition
- Serving Size: 1 slice of pizza
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
