A fusion of Indian and Italian cuisines, featuring a naan bread base topped with flavorful butter chicken, mozzarella, red onions, and a refreshing yogurt-mint drizzle.

cut into chunks
shredded
sliced
finely chopped
In a bowl, mix 200 g of chicken breast with 1 tablespoon of yogurt, 0.5 teaspoon of garam masala, 0.5 teaspoon of turmeric, 0.5 teaspoon of cumin, 0.5 teaspoon of coriander, and 0.25 teaspoon of salt. Marinate for 15 minutes.
Heat 1 tablespoon of butter in a pan over medium heat. Add marinated chicken and cook for 10 minutes until golden brown and fully cooked. Remove from pan and set aside.
In the same pan, melt an additional 1 tablespoon of butter. Add 1 teaspoon of ginger-garlic paste and sauté for 1 minute.
Add 1 cup of tomato puree, 0.5 teaspoon of chili powder, and 0.5 teaspoon of salt. Cook for 10 minutes until the sauce thickens.
Return the cooked chicken to the pan, stir in 0.25 cup of cream, and simmer for 5 minutes. Set aside to cool slightly.
Preheat the oven to 220°C (430°F).
Lay 4 pieces of naan bread on a baking sheet. Spread an even layer of butter chicken over each.
Sprinkle 200 g of shredded mozzarella cheese evenly over the butter chicken.
Scatter 0.5 cup of sliced red onions over each pizza.
Bake in the preheated oven for 10 minutes or until cheese is melted and naan is crispy.
For the yogurt-mint sauce, mix 0.25 cup of yogurt with 1 tablespoon of finely chopped mint and a pinch of salt.
Drizzle the yogurt-mint sauce over the baked pizza before serving.

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