Butter Chicken Naan Pizza

Ingredients

• As neededHeavy-duty aluminium foil
• 1Baking tray or wire rack
• 480 ml (2 cups)Leftover butter chicken, including its sauce
• 4Naan, plain or garlic
• About 200 g (2 cups)Mozzarella cheese, shredded
• To tasteRed onion, sliced
• To tastePlain yoghurt
• To tasteCoriander, chopped

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Line the tray

   Cover a baking tray or wire rack with heavy-duty foil and set it aside.

3. 3

   Arrange the naan

   Place the naan on the prepared tray, fitting about four on each tray.

4. 4

   Build the pizzas

   Spread a layer of butter chicken sauce over each naan. Add the mozzarella, pieces of chicken and sliced red onion.

5. 5

   Bake until bubbly

   Bake for 10–12 minutes. For a crisp, browned cheese topping, switch the oven to the grill setting for a minute or two, if you like.

6. 6

   Add the toppings

   Take the naan pizzas out of the oven and finish with a drizzle of butter chicken sauce, yoghurt and chopped coriander.

7. 7

   Slice and serve

   Cut the naan pizzas into slices and serve.

What is butter chicken naan pizza?

This is a quick, informal take on pizza made with naan instead of dough and butter chicken in place of a traditional tomato topping. Butter chicken is a curry associated with North Indian cooking, while naan is a leavened flatbread with roots in South Asian food traditions.

Using ready-made naan and leftover curry makes the recipe especially convenient. The creamy, spiced sauce, tender chicken and melted mozzarella turn yesterday’s dinner into a fresh meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 31g protein, 57g carbs, 26g fat.

Most of the carbohydrates come from the naan, while the mozzarella and butter chicken contribute much of the fat and protein. Serve a naan pizza with a fresh salad or sliced vegetables to add colour and crunch to the plate.

Why these ingredients work

Leftover curry: Use both the chicken and enough sauce to coat the naan lightly. If the curry is very saucy, spoon off a little excess so the bread does not become soggy.

Mozzarella: Shredded mozzarella melts evenly and gives the topping a stretchy finish. Plain or garlic naan both work, so choose according to how much extra flavour you want.

Get the naan ready

Foil: Covering the tray or rack makes for easier handling and cleanup. Arrange the naan in a single layer so hot air can reach the edges.

Topping order: Spread sauce first, then add cheese, chicken and onion. Keeping the sauce layer modest helps the base stay firm enough to pick up.

Watch the texture

Doneness: The naan should be hot and crisp at the edges, with melted cheese across the top. Check from 10 minutes onwards, as naan thickness and ovens can vary.

Grill finish: A short turn under the grill can brown and bubble the cheese. Stay close and remove the tray as soon as the topping looks right.

Finish with fresh toppings

Yoghurt: A drizzle adds a cool contrast to the warm, spiced curry. Add it after baking so it stays creamy rather than drying out in the oven.

Coriander: Scatter over the chopped leaves just before serving for a fresh, fragrant finish. Slice the naan while it is hot and serve straight away.

What to serve alongside

Fresh sides: A crisp salad, sliced cucumber or tomato can bring a refreshing contrast to the rich topping. Keep the sides simple so the naan pizzas remain the focus.

For a bigger spread: Serve with extra yoghurt or a small bowl of chutney. Put these on the table separately so everyone can add as much as they like.

Recipe notes & tips

• Use cold leftover butter chicken, but make sure the chicken pieces are small enough to heat through quickly.
• Spread the sauce in a thin layer to help the naan keep its texture.
• Slice the red onion thinly so it softens during the short bake.
• Leave a little space between naan on the tray for more even heating.
• Add the yoghurt and coriander after baking to keep their fresh flavour.
• Watch closely if you use the grill setting, as the cheese can brown quickly.

Variations

• Garlic naan: Use garlic naan for an extra savoury note.
• Extra heat: Add sliced fresh chilli before baking for a spicier topping.
• More vegetables: Scatter over sliced peppers before the naan goes into the oven.
• Cheese blend: Replace some of the mozzarella with cheddar for a sharper flavour.
• Fresh finish: Add a squeeze of lemon alongside the yoghurt and coriander after baking.

Common mistakes to avoid

• Too much sauce: A heavy layer can make the naan soggy; spread it thinly.
• Large chicken pieces: They may not heat through evenly; break or cut them into bite-sized pieces.
• Crowded tray: Overlapping naan can bake unevenly; use another tray if needed.
• Skipping the preheat: A cold oven can delay crisping; wait until it reaches 200°C.
• Unwatched grilling: The cheese can go from bubbly to burnt quickly; stay by the oven.

How to store

Refrigerate leftover slices in an airtight container for up to 3 days. Reheat in an oven at about 180°C until hot; the naan may soften slightly in storage.

Frequently asked questions