Butter Chicken Pizza

Butter Chicken Pizza

Recipe by McCormick from tasty.co

Lunch

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!

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