Butter Chicken Naan Pizza

My mum and dad are vegetarians but I was never asked to be one just because they were and still are. I was always given the freedom to decide if I’d like to eat meat which is, to be honest not something that I see many parents doing even today. Not only that but because I enjoyed chicken, my mum learned how to make it from some of her friends and my dad who doesn’t even eat eggs would go get it for so she could cook for me. That’s the kind of love that I remember when I think about food and my memories attached to it. Butter Chicken with naan (Indian flatbread) was a big favourite.

Ofcourse I make the same curry for my little girl now but there is something else we love making too; a butter chicken naan pizza. My little spin on my childhood fav. Loads of colored peppers, butter chicken and cheese. What’s not to love about it!

Butter Chicken Naan Pizza

Makes 6-8 pizzas


  • For the butter chicken marinade:
    • ¾ cup thick yoghurt
    • 2 tsp garlic paste
    • 2 tsp ginger paste
    • 1 tbsp lemon juice
    • 1 tsp red chilli powder
    • 1 tsp garam masala
    • Salt to taste
    • 2 tbsp oil
    • Boneless chicken around 500 grams
    • 4 tbsp butter to baste and to cook
  • For the gravy
    • Butter 2 tablespoons
    • 4 green cardamoms, crushed
    • 4 cloves
    • One 2 inch stick of cinnamon
    • 2 tsp garlic paste
    • 2 tsp ginger paste
    • 1 cup tomato puree
    • ½ cup of water (or less depending on how thick or thin you want your gravy to be)
    • 2 tsp sugar
    • Salt to taste
    • 200 ml cooking cream
  • 6-8 naans (homemade or store bought)
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 green pepper, diced
  • 4 small red onions, chopped
  • 4 cups of mozzarella, shredded
  • Mint chutney to serve with (optional)


  1. Combine the yoghurt, ginger and garlic paste, lemon juice, red chilli powder, garam masala, salt, and oil. Apply this marinade to the chicken pieces and let it rest in the refrigerator for 3-4 hours.
  2. Preheat the oven to 180 degrees Celsius and cook the chicken pieces for about 10-12 minutes. Halfway through baste with butter. Remove and keep aside.
  3. For the gravy: In a pan, heat butter in large pan. Add the crushed green cardamoms, cloves and cinnamon. When they begin to splutter a bit add the ginger and garlic paste and fry for a few minutes. Add the tomato puree, water, sugar and salt, and the grilled chicken pieces and bring the mixture to a boil. Reduce the heat and let it simmer for about 8-10 minutes. Add the cooking cream and simmer for another 5 minutes.
  4. At this point, you can simply eat it with a naan or make a naan pizza (great for leftovers!).
  5. For the pizza:
    1. Preheat the oven to 200 degrees Celsius.
    2. Place the naans on a baking sheet. Spread the gravy of the butter chicken all across the naan. Much like you would while making a pizza.
    3. Shred the chicken next and add to your “pizza”
    4. Add all the other toppings (peppers, onion, and cheese) and grill for 8-10 minutes (until the cheese has melted and the crust is golden).
    5. Enjoy on its own or with mint chutney on the side.

Images: If you like any of the pictures on the blog and would like to use those please write to me. I put in hours of work behind each post and would love to share it with you but it would hurt me if you use those without my permission. Just ask! 

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