SAVORY BUTTER CHICKEN PIZZA

Savory Butter Chicken Pizza image

Marinated chicken thighs are simmered in a homemade butter sauce and baked atop naan for a "pizza" version of the favorite Indian dish.

Provided by Cooking in the Comments

Categories Chicken Pizza

Time 1h35m

Yield 12

Number Of Ingredients 29

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Ingredients

3 ½ pounds boneless, skinless chicken thighs
1 cup plain Greek yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon lemon juice
5 tablespoons unsalted butter
2 medium onions, sliced
2 (14.5 ounce) cans crushed tomatoes
½ cup chicken stock
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons ground fenugreek
1 ½ teaspoons ground coriander
1 teaspoon salt
¼ jalapeno pepper, sliced
1 ½ cups heavy cream
1 tablespoon garam masala
2 (9 inch) naan breads
1 tablespoon olive oil, or as needed
8 ounces paneer, grated
¼ jalapeno pepper, sliced, or to taste
2 tablespoons chopped fresh cilantro, or to taste

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.

Nutrition Facts : Calories 499.1 calories, Carbohydrate 24 g, Cholesterol 143.8 mg, Fat 30.7 g, Fiber 5.1 g, Protein 30.8 g, SaturatedFat 14.3 g, Sodium 930.7 mg, Sugar 2.1 g