Grilled Butter Chicken Pizza
This! It’s like butter chicken and chewy charred naan all in one bite.
We’re in Windsor this weekend, Mike going to the Indy on Belle Isle and W and I catching up with relatives and visiting places I haven’t been to for far too long. We ate Windsor pizza last night – it’ll be Pat & Hank’s tonight, but the night before we left we had this butter chicken pizza to use up some roast chicken, tomatoes, cream and cheese before leaving town.
I veered from the original recipe, not wanting to open more tomatoes (I had half a 28 oz can) but wanting to use the last of the salsa – it worked perfectly, adding some heat without using cayenne. You really could wing this, using leftover butter chicken (is there such a thing?) or your own recipe, then spread it on pizza dough and bake at high heat or grill with plenty of melty mozza.
Grilled Butter Chicken Pizza
AuthorJulieIn a large heavy skillet, heat the oil and butter over medium-high heat. Add onion and cook, stirring often, for about 10 minutes or until golden. Add garlic, tomato paste, garam masala, ginger and cinnamon and cook, stirring constantly, for 1 minute. Stir in diced tomatoes, scraping any brown bits from the bottom of the pan; cook, stirring often for 5 to 10 minutes or until most of the liquid has been absorbed and sauce is thick. Whisk in cream until smooth and well combined; simmer for about 3 minutes or until slightly thickened. Stir in chicken. Remove from heat and set aside.
Preheat barbecue grill to medium heat.
On a lightly floured surface, stretch or roll dough into two thin rounds and bring them out to the grill on a cookie sheet or cutting board. Flip dough, oiled side down onto preheated grill. Grill, covered, for 3 to 6 minutes or until bubbles form on top and grill marked underneath without charring. Flip over; spread butter chicken evenly all over each pizza. Sprinkle with cheese and green onions. Slide back onto grill, cover and grill for 3 to 8 minutes or until the cheese is melted and bubbly and underside is browned. Sprinkle with cilantro before serving.
Ingredients
Directions
In a large heavy skillet, heat the oil and butter over medium-high heat. Add onion and cook, stirring often, for about 10 minutes or until golden. Add garlic, tomato paste, garam masala, ginger and cinnamon and cook, stirring constantly, for 1 minute. Stir in diced tomatoes, scraping any brown bits from the bottom of the pan; cook, stirring often for 5 to 10 minutes or until most of the liquid has been absorbed and sauce is thick. Whisk in cream until smooth and well combined; simmer for about 3 minutes or until slightly thickened. Stir in chicken. Remove from heat and set aside.
Preheat barbecue grill to medium heat.
On a lightly floured surface, stretch or roll dough into two thin rounds and bring them out to the grill on a cookie sheet or cutting board. Flip dough, oiled side down onto preheated grill. Grill, covered, for 3 to 6 minutes or until bubbles form on top and grill marked underneath without charring. Flip over; spread butter chicken evenly all over each pizza. Sprinkle with cheese and green onions. Slide back onto grill, cover and grill for 3 to 8 minutes or until the cheese is melted and bubbly and underside is browned. Sprinkle with cilantro before serving.
I’m starving and would eat this right now! But I have never heard of this ‘leftover butter chicken’ you speak of… how is it possible?
This looks fabulous!
Windsor pizza is the best! I am from Windsor:) Where did you get it from?
Love Windsor pizza!! I didn’t know Pat & Hank’s was still open. In the 70’s we had take out from there pretty much every Tuesday night for their Tuesday night special, which I see on their website that they still offer.
I wonder if it is still as delicious now as it was then?
Hope you’re having a good time!
Ahh! I LOVE BBQing pizza! It’s so much fun. With the charred crust and Indian flavours, that would be amazing.
This looks so amazing!! In my house butter chicken is a favourite (when we order in we double the order so there’s always leftovers!). I can’t wait to try making this. Thanks for the inspiration Julie. I come here often for dinner ideas and you never disappoint!
Combining all things I love. Grilling. Chicken. And a bit of a homage to Marcella Hazan’s butter spaghetti sauce which is our all time favorite. I must make this; I just have to!
We have a pizza place in Burnaby that makes Butter Chicken pizzas. Wonderful!
This looks good. Going to have to try it. Just got the 13″ Breville pizza stone for my Breville Smart Oven.
(These are great by the way, for cooking lots of things, don’t have to turn on the BIG oven)
Once the apples are tender, they can either be mashed or run through
a food mill. ) It is essential to have a lot of Rune – Scape gold
for this method, 50m or more preferably. Here I shared information of
emballage sous vide and machine sous vide.
Hey, I think your site might be having browser compatibility issues.
When I look at your blog site in Firefox, it looks fine but when opening in Internet Explorer, it has some overlapping.
I just wanted to give you a quick heads up! Other
then that, excellent blog!