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Butter Chicken Pizza


for 4 servings

Chicken Marinade

  • 1 ½ lb boneless, skinless chicken thighs (650 g), cut into bite-size pieces
  • ½ cup plain full-fat yogurt (120 g)
  • 1 ½ tablespoons Gourmet Garden™ Garlic Paste
  • 1 tablespoon Gourmet Garden™ Ginger Paste
  • 2 teaspoons garam masala
  • 1 teaspoon McCormick® Ground Turmeric
  • 1 teaspoon Mccormick® ground cumin
  • 1 teaspoon McCormick® chili powder
  • 1 teaspoon McCormick® Paprika
  • 2 teaspoons kosher salt

Butter Chicken

  • 2 tablespoons unsalted butter
  • 2 tablespoons neutral oil
  • 1 large yellow onion, chopped
  • 2 tablespoons Gourmet Garden™ Garlic Paste
  • 2 tablespoons Gourmet Garden™ Ginger Paste
  • 1 ½ teaspoons Mccormick® ground cumin
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • 1 teaspoon McCormick® chili powder
  • 2 teaspoons McCormick® Paprika
  • 14 oz crushed tomatoes (395 g)
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 1 cup heavy cream (240 mL)


  • all-purpose flour, for dusting
  • 1 lb pizza dough (425 g)
  • 1 ¼ cups fresh mozzarella cheese (125 g), torn into 1/2-inch (1.24-cm) pieces
  • 1 shallot, thinly sliced
  • olive oil, for brushing
  • chopped fresh cilantro

Nutrition Info

  • Calories 1068
  • Fat 65g
  • Carbs 79g
  • Fiber 7g
  • Sugar 18g
  • Protein 51g

Estimated values based on one serving size.

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  1. Marinate the chicken: In a large bowl, combine the chicken thighs, yogurt, Gourmet Garden™ Garlic Paste, Gourmet Garden™ Ginger Paste, garam masala, McCormick® Ground Turmeric, McCormick® Ground Cumin, McCormick® Chili Powder, McCormick® Paprika, and salt. Stir until the chicken is fully coated, then cover the bowl and marinate in the refrigerator for 30 minutes.
  2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Make the butter chicken: In a large high-walled skillet, melt together the butter and oil over medium heat. Remove the chicken from the marinade, then add to the pan and sear, tossing occasionally, until golden brown, about 5 minutes. Transfer the chicken to a plate.
  4. Add the onion to the pan and sauté until starting to soften, about 3 minutes. Stir in the Gourmet Garden™ Garlic Paste and Gourmet Garden™ Ginger Paste and cook for 2 minutes, or until fragrant. Add the McCormick® Ground Cumin, garam masala, coriander, cardamom, McCormick® Chili Powder, and McCormick® Paprika and cook, stirring, for 1 minute, until the spices coat the onions well, then add the crushed tomatoes, salt, and sugar and stir to incorporate. Simmer for 5 minutes, or until slightly thickened. Remove the pan from the heat.
  5. Carefully transfer the sauce to a blender, then blend on medium speed until smooth. Reserve 1 cup of the tomato sauce, then pour the rest back into the pan and stir in the heavy cream.
  6. Add the chicken to the creamy tomato sauce and cook over medium heat until the chicken is fully cooked through, about 5 minutes.
  7. Assemble the pizza: On a lightly floured surface, roll out the pizza dough to a large rectangle.
  8. Transfer the pizza dough to the prepared baking sheet. Spread the reserved tomato sauce over the pizza, leaving a 1-inch border around the edges, then top with the chicken and creamy sauce, mozzarella cheese, and shallot. Brush the exposed edges of the dough with olive oil.
  9. Bake the pizza for 20–30 minutes, or until the dough is golden brown and the cheese is melted. Remove from the oven and let cool for 10 minutes.
  10. Garnish the pizza with cilantro, then slice and serve.
  11. Enjoy!
Butter Chicken Pizza