Category Archives: Indian

Butter Chicken Pizza

We love pizza at our house.  You can put pretty much anything you could imagine on pizza, there are no rules.  You can make breakfast pizza, dessert pizza and this post is about pizza made using leftovers!

I recently made the Crockpot Butter Chicken from Food & Whine and they had another post about making pizza using the leftovers.  While we loved the butter chicken, I have to say I think we loved the pizza even more!  It was so good!  I’m tempted to make a pot of butter chicken and then just divide it in ziplocs to freeze to make pizzas!  We made it two nights using the leftovers.  So easy and SO yummy!

Butter Chicken Pizza

Butter Chicken Pizza
Recipe from Food & Whine

Ingredients:
1 store-bought pizza crust
leftover butter chicken
fresh baby spinach
grated Mozzarella cheese

Method:
Preheat oven according to directions on the pizza crust wrapper.  Generously spread the butter chicken with its’ sauce over the pizza crust.  Top with spinach, then mozzarella cheese.  Bake until cheese is melted and slightly browning.

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Crockpot Butter Chicken

My husband and I love Indian food.  Unfortunately for us, our favorite Indian restaurant is 2 hours away, so we have to make do with cooking it at home.  I think a lot of people are intimidated in trying to cook foods from other cultures because the seasonings and ingredients are so different from our own, but there really isn’t anything to be scared of.

This recipe is a great choice if you’re just trying to expand your taste horizons.  It’s very easy to make, you really just throw everything in the crockpot!  I added about a tsp of curry powder just because I like it, it’s optional really.  I had never had this particular Indian dish but I was a big fan, it was delicious!  We liked it even more using the leftovers on a pizza!

Crockpot Butter Chicken

Crockpot Butter Chicken
Recipe slightly adapted from Food and Whine

Ingredients:
1.5 lbs. boneless skinless chicken breasts
2 tbsp butter
1 medium onion, chopped
2 cloves garlic, chopped
1 tsp ginger (I used fresh ginger, with a microplane to shred it)
1.5 tsp chili powder
3/4 tsp turmeric
1/2 tsp cinnamon
1/2 tsp cumin
1 tsp curry powder
2 tsp tandoori paste
1 (19 oz) can diced tomatoes
1 (19 oz) can crushed tomatoes
1.5 cups chicken broth
1 tbsp brown sugar
1/2 tsp salt
1/4 tsp ground pepper
1/3 cup light sour cream
1 tbsp peanut butter

Method:

Spray the interior of the crockpot dish with nonstick spray.  Add all ingredients except for the sour cream and peanut butter.  Cook on LOW for 8 hours.  Shred the chicken with two forks and add the sour cream and peanut butter, stir in and allow to warm.

Serve over rice with some naan (optional).