Butter Chicken ! Who doesn't love butter chicken? The only way to make this recipe better, is to learn how make a butter chicken calzone pizza Urban Rajah style! Spice up your pizza! Take a classic Butter Chicken recipe and combine it with a unique dough to create the world's best pizza! You may have seen Gordon Ramsay's Butter Chicken recipe which is fine if you only have 15 minutes, but you're here to see how an indian chef crafts a restaurant style butter chicken and then smashes it into a calzone pizza! Dive into the world of street food, explore the fusion of Indian flavours with Italian cuisine. Slow marinade tender chicken, make a luscious masala sauce and carefully assemble the world’s first Butter Chicken Calzone! Baked to perfection in a wood-fired oven, the charred crust gives way to a burst of flavours, complemented by ooey-gooey mozzarella.
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Enough for 2 x Calzone pizza fillings
• 500g skinless boneless chicken thighs, died into 2cm pieces
For the marinade
• 1 lemon juiced
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp hot chilli powder
• 200g natural yogurt
• Salt & Pepper
For the curry
• 3 tbsp vegetable oil
• 1 large onion, chopped
• 2 tbs ginger and garlic paste
• 1 green chilli finely chopped
• 1 tbsp garam masala
• 2 tbsp tomato purée
• 150ml chicken stock
• Salt to season
• 50g unsalted butter
Method
STEP 1
Using a large mixing bowl, thoroughly mix all the marinade ingredients with the chicken plus some salt and pepper seasoning. Cover the bowl and pop it into the fridge for 1hour or overnight.
STEP 2
In a large frying pan heat the oil over a medium high heat. Add the onion and fry until brown at the edges, now tip in the ginger and garlic paste, then add the chilli followed by the garam masala. Cook for a couple of minutes until the masala has yielded its scent, then add the tomato puree. Cook for another minute or two. Take off the heat and allow the mix to cool.
STEP 3
Tip the cooled tomato purée, spice and onion mix along with 50ml of chicken stock to the blender and pulse until smooth. Add the mixture back into the pan and tip in the remaining chicken stock into the pan and cook over a medium heat for around 6-8 minutes or until the sauce has started to thicken and bubble. Now add the marinated chicken into the pan and cook for 15 mins or until the chicken is cooked through, finally add the butter and simmer over a low heat for a couple minutes until the butter has melted and it’s looking silky. Remove from the heat.
Calzone Pizza
Heat oven to 220C/200C fan/gas 7
• Use 2 x 13 inch pizza trays, lightly grease them and scatter with some coarse semolina
• 2 x 220g of pre-made pizza dough
• 100g Mozzarella torn into chunks
• 30g flaked almonds, toasted
• Fresh coriander, chopped
• 1 egg, mixed with a little milk to make an egg wash to seal the Calzone edges
• Black sesame seeds to garnish the Calzone
STEP 1
Roll out the pizza dough to two 12inch/30cm circles, then split half the Butter Chicken mixture or enough to fill between the two dough circles evenly, piling it onto one side leaving a 2cm border. Top both of the pizza calzone fillings with the mozzarella, the toasted almonds and scatter the coriander over the top. Brush the egg wash around the edge of the circle.
STEP 2
Close the calzones, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Brush the top with some egg wash and scatter with black sesame seeds. Poke two holes into the top of each Calzone.
Transfer to the two semolina dusted pizza trays and cook for 15 minutes until golden and puffed up.
Remove from the oven, allow to cool for a minute or two, then divide and conquer!
Butter Chicken Calzone Pizza - Mission Accomplished!!
