Butter chicken on pizza sounds a little wild until you taste it. Tender marinated chicken in creamy makhani sauce on a crisp crust with melted mozzarella just works. It feels new and familiar at once, like curry night and pizza night in one slice.
Butter chicken, or murgh makhani, started in Delhi in the mid 20th century when cooks folded leftover tandoori chicken into a mild tomato butter sauce. The pizza mashup took off in Indian restaurants abroad in the UK, Canada and Australia, then caught on in modern Indian cafés.
At home it stays simple. Spread the sauce on your dough, add the chicken and cheese, bake hot till the edges brown, then finish with a few onion rings or cilantro. One bite and it makes perfect sense.
Why You’ll Love This
- Unique Indo-fusion recipe that wows guests
- Combines the flavor of butter chicken with pizza fun
- Customizable toppings and spice levels
- Great way to repurpose leftover butter chicken
- Perfect for weeknights, parties, or game nights
Butter Chicken Pizza
Ingredients
For the Chicken:
- 1 lb 450 g boneless chicken thighs, cut in chunks
- ½ cup 120 g plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
For the Sauce:
- 2 tablespoons unsalted butter
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon paprika
- ½ teaspoon chili powder optional
- 1 can 15 oz / 425 g crushed tomatoes
- ½ cup 120 ml heavy cream (or coconut milk)
- 1 teaspoon sugar
- Salt to taste
For the Pizza:
- 1 pizza dough ball about 12-inch / 30 cm or 2 naan breads
- 1½ cups 150 g shredded mozzarella cheese
- Fresh cilantro chopped, for garnish
Instructions
- Marinate chicken
- Mix yogurt, lemon juice, and spices in a bowl. Coat chicken pieces and marinate at least 30 minutes (or overnight).
- Cook chicken
- Heat a skillet with a drizzle of oil. Cook chicken 6–8 minutes until browned and cooked through. Set aside.
- Make the sauce
- In the same pan, melt butter. Sauté onion 5 minutes until soft. Add garlic and ginger, cook 1 minute. Stir in spices, then tomatoes, cream, sugar, and salt. Simmer 10 minutes until thickened.
- Preheat oven
- Heat to 475°F (245°C). If using a pizza stone, preheat it too.
- Assemble pizza
- Roll out dough (or place naan on a sheet). Spread butter chicken sauce over the base. Top with cooked chicken pieces and mozzarella.
- Bake
- Bake 10–12 minutes until crust is crisp and cheese is golden and bubbling.
- Serve
- Scatter fresh cilantro on top. Slice and serve hot.
Notes
- Use naan bread as a quick base.
- Try paneer or tofu instead of chicken for a vegetarian version.
- Bake at high heat for a crisp base and gooey cheese.
- Don’t overload with sauce—keep balance so crust stays crisp.
- Dough can be made 1 day ahead and refrigerated.
- Leftover pizza keeps in the fridge for 2 days; reheat in oven.
- Serve with Coriander mint chutney dip for a cooling side.
- Pair with masala fries for a fusion dinner.
- Drizzle with garlic butter before serving.
- Sprinkle with chili flakes for heat.
- Swap mozzarella with smoked cheese for a bolder flavor.
Nutrition
FAQs
Can I use store-bought pizza dough?
Yes, pre-made dough or even naan makes a quick base for Butter Chicken Pizza.
What cheese works best?
Mozzarella gives stretch, while cheddar adds sharpness. A mix of both works great.
Can I make it without an oven?
Yes, cook the pizza on a stovetop skillet with a lid on low heat until cheese melts.
Is this recipe spicy?
It’s mild-medium by default, but you can increase chili or add fresh peppers.
Butter Chicken Pizza takes a global favorite and makes butter chicken weeknight-friendly in a new way. The creamy, spiced sauce works beautifully with cheese and crisp dough, so it feels indulgent but easy.
If you try this Butter Chicken Pizza, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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