Butter Chicken Pizza Recipe

Butter Chicken Pizza’s Recipe brings creamy makhani sauce, tender spiced chicken, and melty mozzarella on a crisp crust with gentle heat and a buttery finish. It suits weeknight pizza lovers and flavor-chasers, and the total time lands around 1 hour if you marinate while the oven heats. I tested this after soccer pickup, still in cleats, and it felt like a victory slice.

Why Butter Chicken Pizza’s Recipe Is Worth It

Butter Chicken Pizza’s Recipe gives you all the comfort of butter chicken with the handheld joy of pizza night. You get rich tomato-butter sauce, smoky tandoori-style chicken, and cheese that stretches like a yoga class that ends on time.

You can prep the chicken and sauce ahead, then assemble and bake fast. It works for parties, lazy Sundays, and quick dinners that still taste special.

“The crust stayed crisp under the creamy sauce, the chicken hit all the warm spices, and the leftovers tasted even better the next day.” ★★★★★

Ingredients You Need

• Chicken and Marinade
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste (or 1 teaspoon grated ginger + 2 minced garlic cloves)
  • 1 teaspoon Kashmiri chili powder or mild paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
• Makhani Sauce
  • 2 tablespoons unsalted butter
  • 1 tablespoon neutral oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon chili powder, to taste
  • 1 cup tomato puree or crushed tomatoes (I like Mutti for bright flavor)
  • 1/2 cup heavy cream (half-and-half works for a lighter sauce)
  • 1 teaspoon sugar or honey, to balance acidity
  • Salt, to taste
  • Shortcut: use 1 to 1 1/4 cups jarred butter chicken or makhani sauce when time runs tight
• Pizza Base and Toppings
  • 1 pound pizza dough at room temp (store dough works well; naan rounds make easy minis)
  • 1 1/2 to 2 cups shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan, optional for extra savory bite
  • 1/2 small red onion, thinly sliced
  • 1 to 2 green chiles or jalapeños, thinly sliced, optional
  • 2 tablespoons melted ghee or butter, for brushing crust
  • Fresh cilantro leaves, chopped
  • Lime wedges for serving
• Equipment
  • Large skillet, medium saucepan
  • Mixing bowls
  • Rolling pin or your hands for stretching dough
  • Pizza stone or steel, or a heavy sheet pan
  • Parchment paper
  • Oven mitts and a spatula or peel

Quick Tips & substitutions

• Use thighs for juicy chicken; swap with breast and pull it from heat a touch earlier.
• Short on time? Use rotisserie chicken and toss it in warm sauce.
• No pizza stone? Flip a sheet pan upside down and preheat it to mimic a deck.
• Sensitive to heat? Use paprika instead of hot chili and skip fresh chiles.
• Dairy-free path: swap butter with avocado oil and cream with full-fat coconut milk.
• Gluten-free path: use a sturdy gluten-free dough or naan-style flatbread.
• Sauce too thick? Loosen with a splash of water or cream. Too thin? Simmer a few minutes more.
• Aim for a light sauce layer so the crust bakes crisp.

How to Make Butter Chicken Pizza’s Recipe

Marinate the chicken – 20 minutes to overnight

1. Stir yogurt, lemon juice, ginger-garlic paste, Kashmiri chili, garam masala, cumin, and salt in a bowl.
2. Add chicken and coat well. Cover and chill while you start the sauce.

Cook the chicken – 8 to 10 minutes

1. Heat a large skillet over medium-high with a little oil.
2. Sear marinated chicken in a single layer. Cook until browned and just cooked through, then transfer to a plate.

Make the makhani sauce – 12 to 15 minutes

1. In a saucepan, melt butter with oil over medium heat. Add onion and cook until translucent.
2. Stir in garlic, ginger, coriander, cumin, turmeric, and chili powder. Toast until fragrant.
3. Pour in tomato puree, sugar, and a pinch of salt. Simmer until slightly thick.
4. Lower heat and stir in cream. Simmer 2 to 3 minutes, then taste and adjust salt.

Heat the oven and prep the dough – 20 minutes

1. Set a rack in the upper third. Place stone, steel, or flipped sheet pan inside and preheat to 500°F.
2. On lightly floured parchment, stretch dough to a 12-inch circle. Keep edges a bit thicker.

Assemble – 5 minutes

1. Spread a thin layer of makhani sauce over the dough, leaving a small border.
2. Scatter mozzarella and Parmesan. Add the cooked chicken, red onion, and chiles if using.

Bake – 12 to 15 minutes

1. Slide the pizza with parchment onto the hot stone or pan.
2. Bake until the crust turns golden and the cheese bubbles with brown spots.

Finish and slice – 2 minutes

1. Brush the crust with melted ghee or butter.
2. Shower with cilantro and hit it with a squeeze of lime. Slice and serve hot.

Variations

• Naan minis: Top store naan with sauce, cheese, and chicken, then bake 7 to 9 minutes at 450°F.
• Veggie paneer: Swap chicken with paneer cubes and bell pepper strips.
• Extra smoky: Add a pinch of smoked paprika to the sauce.
• Spicy twist: Dot with pickled jalapeños or drizzle with chili oil.
• Lighter cheese: Use half mozzarella and finish with a little crumbled feta after baking.

Ways to Serve

• Pair with cucumber raita or kachumber salad.
• Pour mango lassi for a sweet-cool contrast.
• Offer a crisp lager, hazy IPA, or off-dry Riesling.
• Add a quick side of roasted cauliflower dusted with garam masala.

Storage

Let leftovers cool, then store slices in an airtight container in the fridge for up to 4 days. Reheat on a skillet or in a 400°F oven until the crust crisps and the cheese melts again. Freeze slices on a sheet until firm, then bag for up to 2 months. Reheat from frozen at 425°F until hot and bubbly.

Ally Sanders

Butter Chicken Pizza’s Recipe

Butter Chicken Pizza’s Recipe brings creamy makhani sauce, tender spiced chicken, and melty mozzarella on a crisp crust with gentle heat and a buttery finish. It suits weeknight pizza lovers and flavor-chasers, and the total time lands around 1 hour if you marinate while the oven heats.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Lunch

Ingredients

  

• 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon Kashmiri chili powder or mild paprika
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt

• 2 tablespoons unsalted butter
• 1 tablespoon neutral oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder, to taste
• 1 cup tomato puree or crushed tomatoes
• 1/2 cup heavy cream
• 1 teaspoon sugar or honey
• Salt, to taste

• 1 pound pizza dough at room temperature
• 1 1/2 to 2 cups shredded low-moisture mozzarella
• 1/4 cup grated Parmesan cheese
• 1/2 small red onion, thinly sliced
• 1 to 2 green chiles or jalapeños, thinly sliced
• 2 tablespoons melted ghee or butter, for brushing crust
• Fresh cilantro leaves, chopped
• Lime wedges, for serving

Instructions

 

1. In a mixing bowl, stir together the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder or paprika, garam masala, ground cumin, and kosher salt until smooth.
2. Add the chicken pieces and toss until well coated in the marinade. Cover and refrigerate for at least 20 minutes or up to overnight while you prepare the sauce.

1. Heat a large skillet over medium-high heat and add a little neutral oil.
2. Add the marinated chicken in a single layer and cook, turning once or twice, until browned and just cooked through, 8 to 10 minutes. Transfer the chicken to a plate and set aside.

1. In a medium saucepan, melt the butter with the neutral oil over medium heat.
2. Add the finely chopped onion and cook, stirring, until softened and translucent.
3. Stir in the minced garlic, grated ginger, ground coriander, ground cumin, turmeric, and chili powder. Cook for about 1 minute, until fragrant.
4. Pour in the tomato puree or crushed tomatoes, add the sugar or honey and a pinch of salt, and bring to a simmer. Cook until slightly thickened.
5. Reduce the heat to low and stir in the heavy cream. Simmer for 2 to 3 minutes, then taste and adjust salt or chili to your liking. Remove from heat.

1. Place a rack in the upper third of the oven and set a pizza stone, steel, or flipped sheet pan on the rack. Preheat the oven to 500°F (260°C).
2. On a piece of lightly floured parchment paper, stretch or roll the pizza dough into a 12-inch circle, keeping the edges slightly thicker for a crust.

1. Spread a thin, even layer of makhani sauce over the dough, leaving a small border around the edge for the crust.
2. Scatter the shredded mozzarella and Parmesan over the sauce.
3. Distribute the cooked chicken pieces evenly over the cheese, then add the sliced red onion and green chiles or jalapeños, if using.

1. Slide the pizza on the parchment onto the preheated stone, steel, or pan.
2. Bake for 12 to 15 minutes, until the crust is golden and crisp and the cheese is melted and bubbling with browned spots.

1. Remove the pizza from the oven and brush the crust with melted ghee or butter.
2. Sprinkle with chopped fresh cilantro and finish with a squeeze of lime juice to taste. Slice and serve hot.

Notes

Nutrition Information
Approximate per serving (1/4 of pizza): 620 calories; fat 33 g; saturated fat 16 g; carbohydrates 44 g; fiber 2 g; sugars 7 g; protein 34 g; sodium 860 mg. Values will vary based on brands, exact dough thickness, cheese amount, and portion size.