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Recipe Detail Page
Butter Chicken Pizza
Winter 2012
Murg makhani (butter chicken) goes with everything! This simplified recipe makes a small enough amount to work perfectly on these pizzas, but the recipe can be doubled so there are leftovers to have with naan and basmati rice. In a pinch, a prepared sauce will work well, too.
½ cup (125 mL) plain Greek yogurt
2 cloves garlic, minced
1-inch (2.5-cm) piece fresh ginger, minced
1 tsp (5 mL) garam masala
1 tsp (5 mL) lime juice
1 tsp (5 mL) medium curry paste
½ tsp (2 mL) mild paprika
½ tsp (2 mL) ground cumin
½ tsp (2 mL) coriander
¼ tsp (1 mL) salt
1 lb (500 g) cubed chicken, white and/or dark meat
SAUCE
1 tsp (5 mL) vegetable oil
½ onion, chopped
1 tsp (5 mL) garam masala
½ tsp (2 mL) mild paprika
½ tsp (2 mL) medium curry paste
½ cup (125 mL) canned diced tomatoes
3 tbsp (45 mL) whipping cream
2 tbsp (30 mL) cold butter, cubed
4 pieces naan bread
1 cup (250 mL) paneer or pressed cottage cheese, crumbled
¼ cup (60 mL) chopped fresh cilantro
1 In a bowl, stir together yogurt, garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt until well blended. Stir in chicken until completely coated. Cover and refrigerate at least 1 hour and up to 1 day.
2 Preheat oven to 425°F (220°C). Arrange chicken on a greased, foil-lined baking sheet.Roast in oven until cooked through, about 15 minutes. Put into bowl. (Do not turn off oven).
3 In a saucepan, heat oil over medium-high heat. Cook onion until golden, about 8 minutes. Stir in garam masala, paprika and curry paste. Add tomatoes, scraping up any bits from the bottom of the pan. Cook for 10 minutes. Stir in cream and butter until well combined. Stir in chicken and remove from heat.
4 Arrange naan on a large baking sheet. Divide chicken mixture over each. Sprinkle with paneer and put back into the oven until naan starts to crisp and sauce is hot, about 12 minutes.
5 Sprinkle with fresh coriander and serve immediately.
Serves 4
