Butter Chicken Naan Pizza

Pro tips

• Brush the naan lightly with melted butter before topping to ensure the underside crisps and the edges char slightly during baking.
• Spread the butter chicken sauce evenly to avoid sogginess; do not oversaturate, as naan is more delicate than thick pizza dough.
• Reserve fresh cilantro to sprinkle after baking to preserve its color and bright flavor—heat will dull it.
• Use pre-cooked or rotisserie chicken to speed assembly and ensure the pizza bakes through before the naan burns.

Substitutions

• Garlic naan → plain naan or peshwari naan (adjust topping quantity if using sweeter varieties)
• Butter chicken sauce → tandoori marinade or tikka masala sauce (reduces richness if preferred)
• Mozzarella → paneer crumbles or feta (paneer stays firm; feta adds tangy contrast)
• Fresh cilantro → mint leaves or green onion (cilantro's warmth pairs best with butter chicken, but mint adds freshness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–7 minutes until the cheese melts and the naan crisps.

Equipment

oven · baking sheet or pizza stone

Can I make this with store-bought naan?

Yes. Pre-made garlic naan from the bakery section works well and saves time. Simply brush with melted butter before topping and baking.

What temperature should I bake the naan pizza?

Bake at 425°F (220°C) for 10–12 minutes until the cheese is golden and bubbly and the naan edges are crispy.

Can I use store-bought butter chicken sauce?

Yes. Store-bought butter chicken sauce is a convenient shortcut and works perfectly in this recipe for quick assembly.

Can I substitute the mozzarella cheese?

Yes. Paneer crumbles, cheddar, or a mozzarella blend work well. Paneer pairs especially well with the Indian-fusion profile.

How do I store leftover naan pizza?

Refrigerate in an airtight container for up to 2 days. Reheat in a 350°F oven for 5–7 minutes until warmed through and cheese is melted.