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.