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Butter Chicken Pizza

Try with Chardonnay! Shop Now

The medley of spices and flavors in this dish will pair beautifully with the fresh and crisp Chardonnay!



  • 1 tsp yeast
  • 1 tsp granulated sugar
  • 2 to 2 1/5  cups all-purpose flour
  • 1 cup warm water (115 degrees)
  • 1 tsp. salt
  • Cornmeal, for dusting


  • 2 T. vegetable oil
  • 1 lb. chicken breasts, cut into 1″ pieces
  • 1 tsp. salt, divided
  • 1 tsp pepper, divided
  • 1 yellow onion, diced
  • 4 cloves garlic, minced
  • 2 T. grated fresh ginger
  • 2 tsp. garam masala
  • 1 tsp. turmeric
  • 1 tsp. ground cinnamon
  • 1 tsp. red chili powder
  • 2 T. tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 3 T> butter
  • 1 1/2 cups mozzarella cheese, divided
  • 1 cup shredded cheddar cheese
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh plain yogurt
  • Fresh cilantro leaves, optional for garnish

Cooking Instructions

Serves: 2-3

  • Preheat oven to 500 degrees. Place pizza stone on bottom rack of oven and heat for at least 30 minutes.
  • For the Crust: Pour water into the bowl of a stand mixer.  Add sugar, stir until dissolved.  Sprinkle yeast on top, let stand for 5-10 minutes or until foamy.  Add 2 cups flour and salt, mix using dough hook attachment.  Gradually knead in enough of the remaining flour until a ball forms.  Transfer dough to a floured countertop, knead for about 8 minutes, adding flour as needed to make dough smooth.
  • Toppings: Heat vegetable oil in large skillet over medium heat; cook chicken and 1/2 tsp salt and pepper.  Cook for 8-10 minutes, turning occasionally until well browned.  Transfer to a plate and set aside.
  • Over medium heat, heat a bit more oil with the yellow onion, garlic and ginger for 3-5 minutes or until softened.  Add garam masala, turmeric, cinnamon, and chili powder, cook for another minute or until very fragrant.
  • Return chicken to skillet, stir until well coated.  Add tomato paste, cook for 1 minute.  Stir in crushed tomatoes and reduce heat to medium low.  Stir in cream and simmer 12-15 minutes or until thickened and chicken is cooked through.  Stir in butter and season with remaining salt and pepper.
  • Assemble:  Form dough into 14″ round.  Spread cornmeal on pizza peel and arrange dough on top.
  • Sprinkle 1 cup mozzarella and cheddar evenly over the dough.  Top with 2 1/2 cups of the chicken mixture.  Top with red onion and remaining mozzarella cheese.
  • Slide pizza onto pizza stone and bake for 13-15 minutes or until cooked as desired.
  • Top with a drizzle of yogurt and sprinkle of cilantro.

Tips: Use store-bought pizza dough, if desired.  Leftover butter chicken can be refrigerated for up to 3 days and served with steamed rice or pita bread.