Butter Chicken Pizza Recipe

Get ready to fall absolutely head over heels for Butter Chicken Pizza! This zesty, saucy, cheese-laden mashup brings together the beloved flavors of classic Indian butter chicken and the irresistible comfort of homemade pizza. Every bite is an adventure—creamy, savory, a bit smoky and spicy, and finished with melty mozzarella and vibrant herbs. If fusion food excites you, just wait until you try this pie!

Ingredients You’ll Need

With just a handful of pantry staples and a few special Indian ingredients, you’ll be creating restaurant-worthy Butter Chicken Pizza in your own kitchen. Each element brings something unique to the party—creamy sauce, juicy spiced chicken, and melty cheese combine for magic!

• Can of Tomatoes: Use a high-quality 28 oz can with only tomatoes and salt—skip anything with basil to keep the flavors bright and not muddied.
• Green Chilies (Jwala or Jalapeño): For zing and color; you can control the heat by seeding them or swapping for milder chilies.
• Garlic Ginger Paste: This fragrant paste forms the savory backbone of both the sauce and marinade—fresh is best, store-bought works in a pinch.
• Kashmiri Chili Powder: Mellow, vibrant, and red—this adds warmth and that signature butter chicken color (see notes for substitutes).
• Kasoori Methi (Dried Fenugreek Leaves): A touch of these leaves brings authentic aroma and a hint of sweetness—totally worth a trip to the Indian market.
• Tandoori Masala: The spice blend that gives the chicken its characteristic red hue and gentle warmth; avoid brands with too much salt.
• Neutral Oil (Canola, Vegetable): Used to smoothly bloom the spices—key for richness and carrying all those flavors.
• Chicken Thighs: Boneless, skinless thighs stay juicy and are perfect for absorbing all that vibrant marinade.
• Naga Pickle (Optional): If you’re craving serious heat, add a dab to the marinade.
• Pizza Dough: Enough for 2 pizzas—use your favorite high-heat dough or even store-bought for a shortcut.
• Fior di Latte (Fresh Mozzarella): Torn into pieces, this cheese delivers stretchy texture and creamy, mellow flavor.
• Red Onion & Green Chilies: Thinly sliced and scattered for crunch and extra color.
• Cilantro: The perfect finishing herb for bold flavor and a pop of green.
• Kosher Salt (and Regular Table Salt): Use as specified for optimal seasoning balance in both the sauce and the chicken.

Variations

One of my favorite things about Butter Chicken Pizza is how easy it is to make your own! Whether you’re catering to dietary preferences or raiding the fridge for odds and ends, this recipe welcomes your creative twists with open arms.

• Vegetarian Version: Swap out the chicken for paneer cubes or roasted cauliflower florets and proceed as usual—just as delicious.
• Dairy-Free Delight: Use your favorite vegan mozzarella and plant-based yogurt in the marinade and sauce for a pizza everyone can enjoy.
• Low-Carb Option: Make mini Butter Chicken Pizzas using cauliflower crusts or naan for a lighter spin.
• Extra Spicy: Add extra chilies, a swirl of hot sauce, or more naga pickle if you like to turn up the heat!
• Cheese Lovers’ Dream: Add a layer of shredded mozzarella beneath the fior di latte for extra cheese pull heaven.

How to Make Butter Chicken Pizza

Step 1: Make the Butter Chicken Sauce

Start by hand-crushing your canned tomatoes, removing any stems along the way—if you have a food mill, even better for an ultra-smooth sauce. Sauté your garlic ginger paste in oil until the raw aroma is gone and it just stops sputtering. Next, bloom the kashmiri chili powder, kasoori methi, tandoori masala, and salt over low heat. This key step—blooming—is what wakes up the spices, so don’t skimp on oil! Once fragrant, add the tomatoes and chilies, cover, and let simmer to let all those flavors meld. Once cooled, puree until silky smooth.

Step 2: Prepare the Chicken Tikka

Make a marinade by combining tandoori masala, garlic ginger paste, kasoori methi, salt, a splash of oil, and a spoonful of naga pickle if you’re a spice fanatic. Toss the whole chicken thighs in until every piece is coated in a vivid, fragrant slurry. Marinate in the fridge anywhere from 1–4 hours (but even 15 minutes will do in a pinch), then cook at 400°F or on a grill until just done—the chicken will continue to cook atop the pizza. Let the chicken rest before slicing into bite-sized pieces.

Step 3: Assemble the Pizza

Stretch out your pizza dough with your hands—avoid the rolling pin if you can for a beautiful, bubbly rim! Spread a generous layer of butter chicken sauce over the base using one spoon to place and another to spread (no cross-contamination for leftovers!). Scatter the juicy chicken tikka pieces, fresh fior di latte, red onion, and more sliced chilies as you like.

Step 4: Bake and Finish

Slide your creation into a blazing hot oven or pizza oven—at 750–800°F it takes just 90 seconds, but even in a regular oven you’ll get gorgeous results. Once golden and bubbling, pull your Butter Chicken Pizza out and, for an extra-chefy flourish, drizzle over more warm sauce. Liberally scatter with chopped fresh cilantro right before serving.

How to Serve Butter Chicken Pizza

Garnishes

This pizza begs for a finishing shower of finely chopped cilantro for a fresh, herbal pop. For even more zest, scatter on a little extra sliced green chili or a swirl of tangy yogurt drizzle. Don’t forget a finishing pinch of flaky salt for bonus pizzazz!

Side Dishes

Butter Chicken Pizza pairs brilliantly with crispy wedges of cucumber and carrot, a zingy kachumber salad, or a raita to cool things down. If you’re serving a crowd, round it out with masala sweet potato fries or a simple arugula salad tossed with lemon.

Creative Ways to Present

Cut your pizza into party squares for sharing, or serve individual “naan pizzas” for a twist. If you’re feeling extra, offer guests an array of dipping sauces—think extra butter chicken sauce, herb chutney, or spicy aioli. For pizza night, serve on a big wooden board with fresh herbs scattered over the top for maximum effect.

Make Ahead and Storage

Storing Leftovers

Any leftover Butter Chicken Pizza will keep beautifully! Wrap slices tightly in foil or an airtight container and pop them in the fridge, where they’ll stay fresh and tasty for up to 3 days. The sauce and chicken both keep well separately too—perfect for make-ahead lunches.

Freezing

You can freeze extra butter chicken sauce in a freezer-safe container or zip bag—just thaw in the fridge overnight and reheat gently when pizza cravings strike. Fully baked pizza slices also freeze like a dream: wrap each slice individually before storing in a freezer bag.

Reheating

For the crispiest results, reheat Butter Chicken Pizza in a hot oven (about 400°F) for 7–10 minutes directly on the rack or a preheated pizza stone. A quick skillet reheat over medium-low also revives the crisp base—microwaving works for speed but the crust will soften.

FAQs

Final Thoughts

Butter Chicken Pizza is genuine joy on a slice—cozy, rich, and absolutely bursting with flavor. If you’re looking for a recipe that’s fresh, crowd-pleasing, and a bit out of the ordinary, I hope you’ll give this one a go. Invite some friends, turn up your favorite tunes, and get ready for a pizza night to remember!

Butter Chicken Pizza Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 96 reviews

• Author: Alvarez
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 2 pizzas 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Indian-Italian Fusion
• Diet: Non-vegetarian

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Description

Indulge in the fusion of Indian flavors and Italian comfort with this delectable Butter Chicken Pizza recipe. A mouthwatering combination of butter chicken sauce, chicken tikka, and fresh mozzarella, this pizza is sure to tantalize your taste buds!

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Ingredients

Units USM Scale 1x2x3x

Butter chicken sauce:

• 1 28 oz can tomatoes
• 2 green chilies, seeded
• 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
• A bit of 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

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Instructions

1. The butter chicken sauce – Hand crush tomatoes, remove seeds from chilies, heat oil, add garlic ginger paste and spices, simmer with tomatoes and chilies, cool, puree.
2. Make the chicken tikka – Combine marinade ingredients, coat chicken, refrigerate, cook and slice.
3. Assemble the pizzas – Spread butter chicken sauce on dough, add chicken tikka, mozzarella, onions, chilies, and bake. Drizzle with more sauce and cilantro before serving.

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Notes

• If you can’t find kashmiri chili powder, you can substitute with cayenne pepper and paprika.
• Great tandoori masala can be made at home with ingredients from an Indian grocer.

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Nutrition

• Serving Size: 1 slice
• Calories: 280
• Sugar: 2g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 60mg