Butter Chicken Deep Dish Pizza

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  1. Preheat oven to 180ºC.
  2. In a bowl, mix together the yoghurt, tandoori masala, lemon juice, ginger-garlic, green chilli, lemon juice and salt.  Add the chicken and toss to coat. Marinate for 30 minutes. 
  3. Heat 2 tsp oil in a pan over medium-high heat. Add chicken with a slotted spoon leaving excess marinade in the bowl. Saute until just starting to colour.  Add the peppers and onions. Continue cooking until chicken is cooked through. Set aside.
  4. In a separate pan, heat oil and cumin seeds until sizzling.  Add the onions and fry until golden brown and softened. Add the ginger-garlic paste and cook until aromatic. Add all the spices except the garam masala.  Cook for 2 minutes. Add the tomato paste and cook for another 2 minutes. Add the cream and butter and garam masala. Bring to a simmer, remove from the heat. 
  5. Grease a 9” spingform pan. Add the pizza dough to the pan and spread out and up the sides evenly. Poke the bottom with a fork. Bake for 5 minutes, remove and press down any bubbles. 
  6. Add a layer of cheese on the bottom, followed by a layer of the chicken mix.  Top with the butter chicken sauce. Bake for 30 minutes until crust is golden brown. 
  7. Remove from the tin, sprinkle with grated parmesan cheese and chopped coriander