- Course Main Dishes
- Prep. Time 30 mins
- Cooking Time 30 - 40 mins
- Yields 8 to 10 servings
Want to have Indian and Italian on the same night? This fun recipe combines two classic dishes into one simple and delicious meal. Grilling the prepared pizza dough gives the crust a great, crisp texture that provides a perfect balance with the creamy sauce.
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Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.This recipe is brought to you by:
In a large non-stick skillet, melt butter over medium-high heat. Add onion and cook, stirring often for about 10 minutes or until golden. Add garlic, tomato paste, garam masala, ginger, cinnamon and cayenne and cook, stirring constantly, for 1 minute. Stir in diced tomatoes, scraping any brown bits from the bottom of the pan; cook, stirring often for 5 to 10 minutes or until most of the liquid has been absorbed and sauce is thick. Whisk in cream until smooth and well combined; simmer for about 3 minutes or until slightly thickened. Stir in chicken. Remove from heat and set aside.
Preheat barbecue grill to medium heat.
On a lightly floured surface, stretch or roll dough to roughly 16- x 12-inch (40 x 30 cm) rectangle. Place on a baking sheet or cutting board. Brush top with olive oil. Flip dough, oiled side down onto preheated grill. Grill, covered, for 3 to 6 minutes or until bubbles form on top and grill marked underneath without charring. Flip over; grill, covered, for about 1 minute, just until surface is cooked but not browned. Remove from grill, sliding onto baking sheet with the oiled side down; reduce heat to medium-low.
Spread butter chicken evenly all over pizza. Sprinkle with cheese and green onions. Slide back onto grill, cover and grill for 3 to 8 minutes or until the cheese is melted and bubbly and underside is browned. Sprinkle with cilantro before serving.
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