Living in Surrey BC, an area rich with East Indian culture, introduced me to the butter chicken pizza. It is absolutely delicious, so of course I had to make my own low-carb, keto-friendly version for our enjoyment.
Pizza Ingredients:
- One batch of lupin flour sourdough pizza crusts OR keto cheesy pizza crusts OR keto cauliflower pizza crusts
- ⅔ cup cooked chicken, chopped
- ½ cup red or green pepper, diced
- ¼ cup red onion, sliced
Butter Chicken Sauce Ingredients:
- 2 tablespoons ghee
- ½ cup yellow onion, chopped
- 2 cloves garlic, minced
- ½ tablespoon fresh ginger, minced or finely grated
- ¾ teaspoon ground cumin
- ¾ teaspoon garam masala
- ⅛ teaspoon tandoori masala
- ½ teaspoon ground coriander
- 1½ tablespoons tomato paste
- ⅔ cup water
- ½ teaspoon mild chile powder (*Or to taste.)
- ¼ teaspoon kosher salt (or to taste)
- ½ cup heavy cream (*May swap with coconut cream if preferred.)
- ¼ teaspoon dried fenugreek leaves (*Omit if unavailable.)
- 2 tablespoons fresh cilantro, chopped (for garnish)
Directions:
Prepare your choice of keto pizza crusts and allow to cool. If using the sourdough pizza crust recipe, you do not have to wait for it to cool.
While the crusts are baking, prepare the sauce. Heat ghee in the same pan. Sauté the onions with a sprinkle of kosher salt until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin, garam masala and tandoori masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
Add tomato paste, water, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add 1-2 tablespoons of water in order to blend it (no more than 2).
Pour the puréed sauce back into the pan. Stir the cream and fenugreek leaves) through the sauce.
Preheat oven to 450F (or maintain heat at 350F for sourdough pizza crusts). Spread butter chicken sauce over the crusts. Sprinkle evenly with chopped chicken, peppers and onions. Top with mozzarella cheese.
Cook in preheated oven for 12-15 minutes (or 17-20 minutes for sourdough pizza crust) or until cheese is melted and bubbly.
Remove from oven and garnish with chopped cilantro. Slice and serve.
Did you make this keto butter chicken pizza recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
