Butter Chicken Pizza with Creamy Tomato Butter Sauce

Why You’ll Love This Recipe

• Combines cozy butter chicken and cheesy pizza into one rich, comforting dish.
• Creamy tomato–butter sauce replaces traditional pizza sauce for extra flavor.
• Uses simple supermarket ingredients but tastes like a restaurant specialty.
• Flexible: prep the butter chicken ahead, then assemble and bake when you are ready.

Grocery List

• Produce: 1 small yellow onion, 1 lemon, fresh ginger, garlic (at least 4 cloves), fresh cilantro
• Dairy: Plain whole-milk yogurt, heavy cream, unsalted butter, shredded low-moisture mozzarella, Parmesan (optional)
• Pantry: Pizza dough (or ingredients to make it), tomato puree (passata), olive oil, neutral oil, sugar, salt, garam masala, ground cumin, ground coriander, ground turmeric, mild chili powder (or Kashmiri chili), garlic powder (optional)

Full Ingredients

Butter Chicken

For the chicken and marinade

• 1 lb (450 g) boneless skinless chicken thighs, cut into 1 inch pieces
• 1/2 cup plain whole-milk yogurt
• 1 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp mild chili powder or Kashmiri chili powder
• 1/2 tsp fine sea salt

For the butter tomato sauce

• 1 tbsp neutral oil (such as canola, sunflower, or vegetable oil)
• 2 tbsp unsalted butter
• 1 small yellow onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4–1/2 tsp mild chili powder, to taste
• 1 cup (240 ml) tomato puree (passata) or very smooth crushed tomatoes
• 1/2 cup (120 ml) heavy cream
• 1/4 cup (60 ml) water, as needed to adjust sauce consistency
• 1 tsp sugar
• 1/2 tsp fine sea salt, or to taste

Pizza

• 1 lb (450 g) pizza dough (enough for two 10–12 inch thin/medium crust pizzas)
• 1 tbsp olive oil (for greasing parchment or pans)
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella cheese
• 1/4 cup (25 g) finely grated Parmesan cheese (optional but recommended)
• 2 tbsp unsalted butter, melted (optional: mix in 1/2 tsp garlic powder for brushing the crust)
• 1/4 cup loosely packed fresh cilantro leaves, roughly chopped, for garnish
• Optional toppings: a few very thin slices of red onion; thin slices of fresh green chili or jalapeño for heat

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, garam masala, turmeric, chili powder, and salt. Stir until smooth and well mixed. Add the chicken pieces and toss until every piece is thoroughly coated with the marinade. Cover and refrigerate for at least 20 minutes. If you have extra time, marinate for up to 12 hours for even more flavor. While the chicken marinates, you can chop the onion, garlic, ginger for the sauce, and get the rest of the ingredients measured out.

Step 2: Preheat the oven and prepare the dough

Place a pizza stone or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 25 minutes so the stone or pan gets very hot. If using refrigerated pizza dough, bring it to room temperature for 20–30 minutes so it is easier to stretch. Lightly grease two sheets of parchment paper with olive oil. Divide the dough into two equal balls and loosely cover with a clean kitchen towel while you cook the chicken and sauce.

Step 3: Cook the marinated chicken

Heat a large skillet over medium-high heat. Add the neutral oil. When the oil is hot and shimmering, add the marinated chicken pieces in a single layer, letting any excess marinade drip back into the bowl first. Cook for 3–4 minutes without moving them too much so they develop a little color, then flip and cook another 3–4 minutes until cooked through and lightly browned in spots. (The chicken will cook a bit more later on the pizza, so do not worry about deep browning.) Transfer the cooked chicken and any juices to a plate and set aside. Do not wipe out the skillet; you will build your sauce in the same pan for extra flavor.

Step 4: Make the creamy tomato–butter sauce

In the same skillet over medium heat, add the butter. Once melted, add the chopped onion. Cook, stirring often, for 5–7 minutes until the onion is soft and lightly golden around the edges. Add the minced garlic and grated ginger and cook for 1 minute until fragrant. Stir in the garam masala, ground coriander, ground cumin, and chili powder, and cook for 30 seconds to bloom the spices. Pour in the tomato puree, heavy cream, and sugar. Stir until smooth. If the sauce seems very thick, add 2–4 tablespoons of water to loosen it slightly. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the sauce is velvety and coats the back of a spoon. Taste and adjust salt and chili to your liking.

Step 5: Reserve the pizza base sauce and coat the chicken

Ladle out 1/2 cup of the creamy tomato–butter sauce into a small bowl; this will be your pizza “sauce” base. If it is extremely thick, thin it with 1–2 tablespoons of water or cream so it spreads easily but is still rich. Set aside. Add the cooked chicken and any accumulated juices into the skillet with the remaining sauce. Stir to coat the chicken thoroughly. Simmer for 2–3 minutes over low heat until the sauce clings nicely to the chicken and there is very little loose liquid. Remove from the heat and let the mixture cool for 5 minutes; slightly cooled toppings are less likely to make the pizza soggy.

Step 6: Shape the pizza bases

Working with one dough ball at a time on a lightly oiled piece of parchment paper, gently press and stretch the dough into a 10–12 inch round. Leave the edges a little thicker to form a crust. If the dough springs back, let it rest for 5 minutes, then try again. Repeat with the second dough ball on another piece of oiled parchment. Spread about 1/4 cup of the reserved butter sauce over each pizza round, leaving a 1/2 inch border for the crust. You should still have some sauce left to drizzle on top later, if you like it extra saucy.

Step 7: Top and bake the pizzas

Sprinkle each sauced dough round with 1 cup of shredded mozzarella. Spoon the butter chicken mixture evenly over both pizzas, distributing the chicken pieces and some sauce across the surface without overloading any one area. If using, sprinkle Parmesan and a few very thin slices of red onion or fresh chili on top. Working carefully, slide the first pizza (still on its parchment) onto the preheated stone or baking sheet. Bake for 12–15 minutes, until the crust is puffed and deep golden and the cheese is melted and starting to brown in spots. Repeat with the second pizza. If your oven can fit both at once, bake them together, rotating halfway through for even browning.

Step 8: Finish with butter and cilantro, then serve

As soon as each pizza comes out of the oven, brush the exposed crust with the melted butter (plain or garlic butter). This adds shine, flavor, and that classic butter chicken richness. If you reserved a bit of extra sauce, drizzle a small amount over the hot cheese in a thin swirl. Scatter chopped fresh cilantro generously over the top. Let the pizzas rest for 2–3 minutes so the cheese settles slightly, then slice into wedges and serve while hot and bubbly.

Pro Tips

• If you have time, marinate the chicken for several hours or overnight; the yogurt tenderizes the meat and the spices penetrate more deeply.
• Keep the butter chicken mixture fairly thick; too much loose sauce on the pizza will make the crust soggy.
• For the best crust, preheat the stone or inverted baking sheet thoroughly; a very hot surface helps mimic a pizzeria oven.
• Use low-moisture mozzarella rather than fresh mozzarella balls; it melts beautifully without releasing excess liquid.
• Do not overload the pizza with toppings. A relatively even single layer of chicken and sauce gives better browning and structure.

Variations

• Spicier version: Add 1 finely chopped green chili or 1/4–1/2 tsp extra chili powder to the sauce, and top the baked pizza with sliced fresh green chilies.
• Paneer “butter chicken” pizza: Replace the chicken with 12 oz (340 g) paneer cubes. Marinate and cook them the same way, taking care not to break them up as you stir.
• Whole wheat or thin-crust: Use a whole wheat pizza dough or stretch your dough thinner for a crisper base that contrasts with the creamy sauce.

Storage & Make-Ahead

The butter chicken portion can be made up to 2 days ahead. Store the saucy chicken and the reserved pizza-base sauce in separate airtight containers in the refrigerator. When ready to bake, gently rewarm the chicken in a skillet with a splash of water so it is spreadable, then assemble your pizzas as directed.

Leftover baked pizza keeps well in an airtight container in the refrigerator for up to 3 days. Reheat slices in a hot oven (400°F / 200°C) or in a covered skillet over medium heat for 5–8 minutes until the crust is crisp again and the cheese is hot. Freezing is possible: cool slices completely, wrap individually, and freeze for up to 1 month; reheat from frozen in a 400°F (200°C) oven for 12–15 minutes.

Nutrition (per serving)

Approximate for 1 of 4 servings (about 2 slices, assuming two 10–12 inch pizzas): 820 calories; 40 g protein; 65 g carbohydrates; 40 g fat; 18 g saturated fat; 4 g fiber; 1,350 mg sodium. Actual values will vary based on specific ingredients, brands, and crust thickness.