Print Recipes
1Marinate the Chicken
In a bowl, toss chicken with garam masala, cumin, paprika, yogurt, and a pinch of salt. Let sit for 15–30 minutes to tenderize and absorb flavor.
2Make the butter chicken sauce
In a skillet over medium heat, melt the butter. Add ginger and garlic; cook until fragrant (about 30 seconds). Stir in tomato paste and cook 2–3 minutes, until slightly darkened. Add marinated chicken and sauté until nearly cooked through (5–6 minutes). Stir in heavy cream and simmer 2–3 more minutes until thickened and rich. Season with salt to taste.
Tip: Sauce can be made up to a day in advance and gently reheated before topping the pizza.
3Preheat your grill or oven
Heat to 500°F with a pizza stone or steel inside. Allow 30 minutes for the stone to fully heat.
4Prepare the Dough
Dust a pizza peel with cornmeal or flour. Stretch or roll dough into a 12″ round. Brush edges lightly with olive oil.
5Assemble the pizza
Spread about ½ cup of the butter chicken mixture over the dough — just enough to coat evenly without overloading, leaving a ½″ border. Sprinkle with mozzarella and scatter the thinly sliced red onion over the top.
6Bake or grill
Slide the pizza onto the hot stone. Close the grill lid (or oven door) and bake for 7–10 minutes, rotating once, until crust is golden and cheese is bubbling.
7Finish & serve
Remove from heat and immediately top with torn fresh cilantro. Allow to cool slightly, slice and serve with a glass of Rombauer Chardonnay.
