Butter Chicken Indian Pizza Recipes

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BUTTER CHICKEN INDIAN PIZZA RECIPE



Butter Chicken Indian Pizza Recipe image

This ridiculously easy butter chicken pizza recipe comes together in less than 15 minutes and is made with just 5 ingredients.

Provided by Emily Dingmann of myeverydaytable.com

Categories     Dinner

Time 12m

Number Of Ingredients 5

4 pieces of naan bread (or 8 if small)
2 cups butter chicken⁠
8 oz. shredded provolone cheese (or Monterey Jack)⁠
1/2 bunch cilantro⁠
sriracha (optional, but highly recommend!)⁠

Steps:

  • Prepare ingredients: ⁠Preheat oven to 400 degrees F. Chicken: warm up slightly in the microwave. (Just so it's not cold).⁠Cilantro: wash and gently dry, then roughly chop.⁠⁠2. Bake naan, directly on oven rack for 2-4 minutes, until lightly crispy. ⁠⁠3. Remove from oven and place on a half sheet pan. Top with chicken and cheese. ⁠4. Bake for another 5-7 minutes until naan is golden brown and cheese is melted. Drizzle with sriracha if using and top with cilantro.⁠

Nutrition Facts : Calories 518 calories, Sugar 6.7 g, Sodium 1057.7 mg, Fat 22.5 g, SaturatedFat 10.9 g, TransFat 0 g, Carbohydrate 51.1 g, Fiber 2.5 g, Protein 27.3 g, Cholesterol 60.4 mg

THE BEST BUTTER CHICKEN



The Best Butter Chicken image

Butter chicken originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon, cardamom and cloves and finished with butter. It was an instant classic that we love to serve alongside basmati rice and plenty of naan to soak up the fragrant sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cup whole milk yogurt
4 teaspoons kosher salt
1 tablespoon finely grated ginger
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
6 tablespoons unsalted cultured butter (see Cook's Note)
1 teaspoon fenugreek seeds
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving

Steps:

  • For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
  • For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
  • Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
  • Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
  • Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
  • Stir in the cilantro. Serve with rice and naan alongside.

EASY INDIAN BUTTER CHICKEN



Easy Indian Butter Chicken image

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

Provided by mn

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 6

Number Of Ingredients 11

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 ½ pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
  • While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
  • Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Nutrition Facts : Calories 879.9 calories, Carbohydrate 12.8 g, Cholesterol 302.9 mg, Fat 82.3 g, Fiber 2.6 g, Protein 26.4 g, SaturatedFat 48.4 g, Sodium 1461 mg, Sugar 4.6 g

BUTTER CHICKEN PIZZA



Butter Chicken Pizza image

This super yummy Butter Chicken Pizza recipe uses butter chicken curry as the sauce, with lots of delicious toppings. Trust me, its seriously good.

Provided by Jennifer Pallian BSc, RD

Categories     Snack

Time 1h

Number Of Ingredients 20

1 cup mint
1 cup cilantro
1 large clove garlic
1 inch piece ginger
1 serrano chile (very spicy, use half for less heat!)
½ tsp kosher salt (+ more to taste)
½ cup water
1 3/4 cup warm water
1 tsp granulated sugar
2 1/4 tsp active dry yeast
2 tbsp olive oil
1 1/2 tsp salt
4 to 5 cups all purpose flour
vegetable oil (for bowl)
approximately 2 cups leftover butter chicken (chicken separated from sauce and shredded)
3 cups shredded mozzarella cheese
thinly sliced bell pepper
diced pineapple
sliced red onion or shallot
chopped cilantro (for garnish (optional))

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.

SAVORY BUTTER CHICKEN PIZZA



Savory Butter Chicken Pizza image

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

3 ½ pounds boneless, skinless chicken thighs
1 cup plain Greek yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon juice
5 tablespoons unsalted butter
2 medium onions, sliced
2 (14.5 ounce) cans crushed tomatoes
½ cup chicken stock
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons ground fenugreek
1 ½ teaspoons ground coriander
1 teaspoon salt
¼ jalapeno pepper, sliced
1 ½ cups heavy cream
1 tablespoon garam masala
2 (9 inch) naan breads
1 tablespoon olive oil, or as needed
8 ounces paneer, grated
¼ jalapeno pepper, sliced, or to taste
2 tablespoons chopped fresh cilantro, or to taste

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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