Butter Chicken Pizza — Easy Step-by-Step

Marinate the chicken with salt, 1 tsp red chili powder, 1 tsp cumin powder, and ginger-garlic paste. Mix well and set aside.

Heat oil in a pan. Add the marinated chicken and cook until golden brown and completely cooked. Set aside.

In the same pan, add 2 tbsp butter, sliced onion, cashews, diced tomatoes, and dried red chilies.

Add salt, 1 tsp red chili powder, sugar, 0.5 tsp cumin powder, and coriander powder.

Cook over medium heat until the onion and tomatoes become soft.

Allow the mixture to cool slightly. Transfer to a blender and blend until smooth.

Heat 5 tbsp butter in the same pan. Add the blended sauce and cook for 1–2 minutes. Stir in heavy cream.

Combine warm water, instant yeast, and sugar. Mix and let sit for 7–10 minutes until bubbly.

Add neutral oil to the yeast mixture and mix well.

In a large bowl, combine all-purpose flour with salt.

Pour the yeast mixture into the flour. Mix until a soft dough forms.

Lightly coat the dough with olive oil. Cover and leave in a warm place until it doubles in size.

Divide the dough into 2 equal portions. Shape each into a smooth ball. Cover and let rest for 20 minutes.

Stretch each dough ball into an 8–10 inch pizza base.

Spread about 1 cup of the prepared butter chicken sauce evenly over each pizza base.

Add the cooked chicken, mozzarella, jalapeño, and red onion over the sauce before baking.

Bake at 450°F for about 12 minutes, or until the crust turns golden brown.

Garnish with fresh cilantro and brush the pizza crust edges with melted butter.