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5 from 1 vote

Butter Chicken Pizza

Butter Chicken Pizza combines creamy Murgh Makhani with a cheesy pizza base for the ultimate Indo-fusion dish. Perfect for weeknights or parties, this recipe is a flavor bomb that everyone will love.
Prep Time25 minutes
Cook Time20 minutes
Marination Time4 hours
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Keyword: Butter Chicken Pizza
Servings: 2
Calories: 167kcal

Ingredients

For the Chicken

  • 450 g boneless chicken thighs cut into chunks
  • 120 g plain yogurt
  • 15 ml lemon juice
  • 3 g garam masala
  • 3 g ground cumin
  • 3 g paprika
  • 1 g turmeric
  • 3 g salt

For the Sauce

  • 30 g unsalted butter
  • 100 g finely chopped onion about 1 small onion
  • 6 g minced garlic cloves about 2 cloves
  • 5 g grated fresh ginger
  • 3 g ground cumin
  • 3 g garam masala
  • 3 g paprika
  • 1.5 g chili powder optional
  • 425 g crushed tomatoes 1 can
  • 120 ml heavy cream or coconut milk
  • 4 g sugar
  • Salt to taste

For the Pizza

  • 1 pizza dough ball about 30 cm / 12-inch or 2 naan breads
  • 150 g shredded mozzarella cheese
  • Fresh cilantro chopped, for garnish
US Customary - Metric

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

Ingredient Swaps:
  • Use naan bread as a quick base.
  • Try paneer or tofu instead of chicken for a vegetarian version.
Technique Tips:
  • Bake at high heat for a crisp base and gooey cheese.
  • Don’t overload with sauce—keep balance so crust stays crisp.
Make-Ahead & Storage:
  • Dough can be made 1 day ahead and refrigerated.
  • Leftover pizza keeps in the fridge for 2 days; reheat in oven.
Serving Ideas:
Twist Ideas:
  • Drizzle with garlic butter before serving.
  • Sprinkle with chili flakes for heat.
  • Swap mozzarella with smoked cheese for a bolder flavor.

Nutrition

Calories: 167kcal | Carbohydrates: 12g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 106mg | Potassium: 225mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1512IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 2mg