Butter Chicken Naan Pizza

The best way to use leftover Indian food from the night before is turn it into pizza! It’s spicy, creamy, cheesy and makes for the perfect lunch or dinner in under 30 minutes that everyone will love. Leftovers just got better!

I’m excited to be partnering with Reynolds Wrap® for this recipe, an essential tool in my kitchen! All thoughts are my own. Thank you for supporting brands that make Moribyan possible.

I originally created this recipe a few years ago when I had leftover butter chicken in the fridge from dinner the night before. I wanted to make a little appetizer for my family to break their fast on in Ramadan and immediately thought to make pizzas out of it. I only had pita on hand, so I actually used that as the bread but obviously naan just makes a million times more sense and that’s how this recipe was born!

How to Make the Butter Chicken

Now this recipe is meant to be super easy, so you don’t have to make butter chicken from scratch just to make this pizza. If you are just that dedicated though and don’t have any leftovers, by all means feel free to do so. If you went to an Indian restaurant the night before or got takeout, this is the perfect opportunity to use the leftover butter chicken or chicken tikka masala up (yes, either will work perfectly fine here). Maybe your mom cooked some butter chicken the night before and there’s some leftover sitting in a Tupperware in the fridge just waiting to be used! 

If you’ve never made butter chicken from scratch before, we have a really popular recipe on the blog here that I used to make this pizza. It’s so easy to make and packed with spice! Definitely don’t be intimidated if it’s your first time.

The Naan

For the “dough” or bread part of the pizza, we’ll be using naan. It’s fluffy, crispy on the edges, and just the perfect pairing with the butter chicken. You can use plain naan or garlic naan, just depends on your preference.

If you end up making the butter chicken from scratch, you can also make garlic naan from scratch with this recipe on the blog! It turns out amazing and is surprisingly not as difficult as you’d think making bread is. 

Another option is to buy naan from the freezer section of the grocery store in the bread aisle. Either version works fine, just pick whatever is easiest for you and what you have time for.

Assembling the Pizzas

Once you have the butter chicken and naan ready to go, the recipe starts, and it literally takes 5 to 10 minutes of hands-on time for this recipe to come together. 

Preheat oven to 400°F. 

Grab a baking tray and line it with Reynolds Wrap® Heavy Duty Foil. Not only does this make for the easiest clean up but it’s a tough and durable foil making it perfect for cooking these loaded pizzas without a worry of ripping or tearing! This year, Reynolds Wrap® is celebrating its 75th anniversary and having used it for 25 of those years, it’s my go-to foil in the kitchen with an unbeatable quality.

The box makes it so easy to tear a piece of foil to the size of my pan and then seal the box up shut to store in my drawer. Now flatten out the foil on the baking tray and add the naan. About 4 should be able to fit comfortably on 1 tray unless you have a very large tray.

Add a layer of just the sauce from the butter chicken to the naan. This is going to act as the “pizza sauce” instead of marinara. Cover in shredded mozzarella and then add pieces of the chicken and red onion on top. 

Pop in the oven to bake for 10 to 12 minutes or until the cheese is melted. Optional, broil for an additional 1 to 2 minutes to get the cheese bubbly and crispy.

When it’s out of the oven, add a drizzle of yogurt on top and for more spice, a drizzle of the butter chicken sauce. Then sprinkle on some chopped cilantro! Now just slice the pizza up and enjoy.

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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