Ingredients
4
4 servings
- •1 ½ lb boneless, skinless chicken thighs, cut into bite-size pieces
- •½ cup plain full-fat yogurt
- •1 ½ tablespoons Gourmet Garden™ Garlic Paste
- •1 tablespoon Gourmet Garden™ Ginger Paste
- •2 teaspoons garam masala
- •1 teaspoon McCormick® Ground Turmeric
- •1 teaspoon Mccormick® ground cumin
- •1 teaspoon McCormick® chili powder
- •1 teaspoon McCormick® Paprika
- •2 teaspoons kosher salt
- •2 tablespoons unsalted butter
- •2 tablespoons neutral oil
- •1 large yellow onion, chopped
- •2 tablespoons Gourmet Garden™ Garlic Paste
- •2 tablespoons Gourmet Garden™ Ginger Paste
- •1 ½ teaspoons Mccormick® ground cumin
- •1 ½ teaspoons garam masala
- •1 teaspoon ground coriander
- •1 teaspoon ground cardamom
- •1 teaspoon McCormick® chili powder
- •2 teaspoons McCormick® Paprika
- •14 oz crushed tomatoes
- •2 teaspoons kosher salt
- •1 tablespoon sugar
- •1 cup heavy cream
- •all-purpose flour, for dusting
- •1 lb pizza dough
- •1 ¼ cups fresh mozzarella cheese, torn into 1/2-inch (1.24-cm) pieces
- •1 shallot, thinly sliced
- •olive oil, for brushing
- •chopped fresh cilantro
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs, yogurt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Ginger Paste, garam masala, McCormick® Ground Turmeric, McCormick® Ground Cumin, McCormick® Chili Powder, McCormick® Paprika, and salt. Stir until the chicken is fully coated, then cover the bowl and marinate in the refrigerator for 30 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Make the butter chicken: In a large high-walled skillet, melt together the butter and oil over medium heat. Remove the chicken from the marinade, then add to the pan and sear, tossing occasionally, until golden brown, about 5 minutes. Transfer the chicken to a plate.
- Add the onion to the pan and sauté until starting to soften, about 3 minutes. Stir in the Gourmet Garden™ Garlic Paste and Gourmet Garden™ Ginger Paste and cook for 2 minutes, or until fragrant. Add the McCormick® Ground Cumin, garam masala, coriander, cardamom, McCormick® Chili Powder, and McCormick® Paprika and cook, stirring, for 1 minute, until the spices coat the onions well, then add the crushed tomatoes, salt, and sugar and stir to incorporate. Simmer for 5 minutes, or until slightly thickened. Remove the pan from the heat.
- Carefully transfer the sauce to a blender, then blend on medium speed until smooth. Reserve 1 cup of the tomato sauce, then pour the rest back into the pan and stir in the heavy cream.
- Add the chicken to the creamy tomato sauce and cook over medium heat until the chicken is fully cooked through, about 5 minutes.
- Assemble the pizza: On a lightly floured surface, roll out the pizza dough to a large rectangle.
- Transfer the pizza dough to the prepared baking sheet. Spread the reserved tomato sauce over the pizza, leaving a 1-inch border around the edges, then top with the chicken and creamy sauce, mozzarella cheese, and shallot. Brush the exposed edges of the dough with olive oil.
- Bake the pizza for 20–30 minutes, or until the dough is golden brown and the cheese is melted. Remove from the oven and let cool for 10 minutes.
- Garnish the pizza with cilantro, then slice and serve.
- Enjoy!
Related Recipes
5-Piece Pizza Party
Masala Chicken Burger
Meal Prep Meatballs And Sauce
Giant Veggie Burger
Sheet Pan Turkey Chili with Cornbread "Dumplings"
Sheet Pan Party Quesadilla 4 Ways
Tachin Joojeh
Instant Pot Butter Chicken
"Let Game Day Begin" Snack Board
One Whole Chicken, Three Different Meals
Spicy Chicken Curry Meatballs
