Butter Chicken Pizza Video Recipes

BUTTER CHICKEN PIZZA

Steps:

• Prepare your butter chicken according to the directions on the sauce -chopping chicken in bite size pieces, cooking chicken in 1 tbsp of oil, adding sauce, and simmering. To make it more creamy, add heavy cream at the end.
• To make the carmelized onions, begin by slicing the onion. Add 1 tbsp of oil to a frying pan and sautee over a medium to low heat. Add 2 tbsp of sugar and cook until the onions are dark and soft, taking care not to burn them.
• To assemble the pizzas, place the Naan bread on a baking tray. Divide the butter chicken between the four Naan breads. Now add the carmalized onions, dividing them evenly over the 4 pizzas. Top each pizza with 1/2 cup of grated mozerella cheese.
• Bake the pizza at 400 in a pre-heated oven, for about 10 min. until the cheese is melted and bubbling.
• Before serving top each pizza with chopped fresh cilantro, and a drizzle of plain yogurt. Enjoy!

BUTTER CHICKEN PIZZA | VIDEO

Steps:

• Preheat oven to 220C. If you are using pizza stone, place it in the oven.
• Combine together yeast, sugar and water in a small bowl. Set aside for 5 minutes or until foamy.
• Place flour, yogurt, and yeast mixture in a large bowl. Season with salt. Add milk little by little to make sticky dough. Cover, and set aside in a warm place for 30 minutes or 2 hours or until the dough doubles in size.
• Turn the dough onto a lightly floured surface. Sprinkle more flour on top. Knead for 3-4 minutes, or until smooth and elastic. Use your hands to shape the pizza into a large circle. Use a fork to prick all over the base.
• While making butter chicken, make sure the sauce is really thick. Click for the butter chicken recipe. After making butter chicken, take out all the chicken pieces from the sauce, and shred them into bite-sized pieces. Set aside.
• Spread the butter chicken sauce all over the base. Top with shredded chicken and then mozzarella.
• Transfer pizza onto the stone. Bake for 20-25 minutes.
• Remove from oven. Top with red onions and mint leaves.
• Serve with mint chutney if you like.

BUTTER CHICKEN PIZZA

Steps:

• Preheat the oven to 425°F. Mix the VH® Butter Chicken Sauce with the yogurt, salt, and roasted garlic.Mix three tablespoons of the sauce with the pieces of chicken, reserving the rest for the assembly of the pizza. Cover and marinate the chicken for 15 minutes.Spray a small skillet or sauté pan with PAM® Original Cooking Spray and heat over medium heat. Add the marinated chicken and cook until just done; about 5 minutes.Spread the reserved sauce over the pizza crust. Sprinkle with 1/2 cup of the cheese. Layer the spinach, onion, cherry tomatoes (cut side up), and cooked chicken. Top with the remaining 1/2 cup of cheese.Bake directly on the oven rack for 12 to 15 minutes at 425°F. Remove from the oven and let sit for 2 to 3 minutes before cutting into 10 slices.

SAVORY BUTTER CHICKEN PIZZA

Steps:

• Cut chicken into bite-sized pieces. Combine yogurt, ginger paste, garlic paste, garam masala, cumin, turmeric, chili powder, salt, and lemon juice for marinade in a large glass or ceramic bowl. Mix ingredients together, then add chicken and toss to combine. Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours.
• Heat butter for sauce in a saucepan over medium-high heat. Add sliced onions and cook until translucent, about 5 minutes. Add tomatoes, chicken stock, ginger paste, garlic paste, cumin, chili powder, fenugreek, coriander, salt, and jalapeno. Stir in heavy cream and garam masala. Reduce heat and let simmer.
• Meanwhile, remove chicken from marinade and cook in a grill pan over medium-high heat until about 75% done, 3 to 5 minutes, flipping halfway though.
• Use an immersion blender or electric blender to puree the sauce to desired consistency. Add chicken to the sauce and continue to simmer until chicken is cooked through and flavors have melded, about 10 more minutes.
• While sauce simmers, preheat the oven to 350 degrees F (175 degrees C). Drizzle naan breads with olive oil.
• Bake naan in the preheated oven for 15 minutes.
• While naan is baking, remove sauce from heat and let cool to room temperature.
• Remove naan from the oven and cover with a layer of butter sauce. Top with some of the paneer and jalapenos; add chunks of butter chicken, cilantro, and more paneer cheese. Reserve remaining paneer for topping after baking.
• Return to the oven and bake for 10 minutes. Remove and sprinkle with remaining paneer and cilantro. Serve.