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Grilled Butter Chicken Pizza

This! It’s like butter chicken and chewy charred naan all in one bite.

We’re in Windsor this weekend, Mike going to the Indy on Belle Isle and W and I catching up with relatives and visiting places I haven’t been to for far too long. We ate Windsor pizza last night – it’ll be Pat & Hank’s tonight, but the night before we left we had this butter chicken pizza to use up some roast chicken, tomatoes, cream and cheese before leaving town.

I veered from the original recipe, not wanting to open more tomatoes (I had half a 28 oz can) but wanting to use the last of the salsa – it worked perfectly, adding some heat without using cayenne. You really could wing this, using leftover butter chicken (is there such a thing?) or your own recipe, then spread it on pizza dough and bake at high heat or grill with plenty of melty mozza.

Grilled Butter Chicken Pizza

2 Tbsp canola or olive oil
2 Tbsp butter
1 onion, halved & thinly sliced
4 garlic cloves, minced
1-2 tsp. grated fresh ginger
1 tbsp tomato paste
2 tsp garam masala
1/2 tsp ground cinnamon
1 14 oz (398 mL) can diced tomatoes
2 cups chopped cooked chicken
1/2 cup half & half or whipping cream
1 batch pizza dough
2 cups shredded Canadian Mozzarella cheese
2-3 green onions, chopped
chopped fresh cilantro (optional)

In a large heavy skillet, heat the oil and 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 and cinnamon 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 into two thin rounds and bring them out to the grill on a cookie sheet or cutting board. 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; spread butter chicken evenly all over each 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. Serves 6-8.

button print gry20 Grilled Butter Chicken Pizza

June 02 2012 | chicken & turkey and on the grill and one dish | 9 Comments »

Grilled Asian Steak with Sweet Ginger Slaw

Now, it could have been the appetite I worked up at the gym, intensified by then not nibbling at all between the time I got home and managed to get dinner on the table. (Which was, to be honest, only about 20 minutes.) But this was really good. And easy. A bag of slaw would have streamlined it even further, but at this moment we have no fewer than 4 full-sized cabbages hogging a good quarter of our fridge space, begging to be used. This week’s theme just may be slaw. (More possibilities than colcannon.)

This particular slaw is sweet and gingery, with no oil. (You could add some, if you like.) The original requested red jalapenos, which I don’t expect many to have on hand (nor make a special trip for), and because the comments unanimously reported it to be too hot, I, being of wimpy palate, demoted the jalapenos to a pinch of dried red pepper flakes. Easy, sufficient, and it made removing my contacts later this evening that much less painful.

This is a keeper. If I was the sort to plan a dinner rotation, with pork chops on Mondays and chicken on Thursdays and pizza on Fridays, this might just snag the Tuesday spot.

Grilled Asian Steak with Sweet Ginger Slaw

adapted from Bon Appétit, June 2008

1/4 cup soy sauce
1 Tbsp canola oil
2 tsp sesame oil (optional)
1 Tbsp freshly grated ginger, divided
2 garlic cloves, crushed or sliced
1 1 1/2 lb flat iron or flank steak
1/4 cup rice vinegar
1/4 cup sugar
pinch red pepper flakes
4-5 cups thinly sliced cabbage (or half a bag of prepared coleslaw)
a few green onions, chopped

Stir together the soy sauce, canola oil, sesame oil, half the ginger and garlic in a zip-lock bag or bowl; add the steaks and turn to coat. Let them sit for at least half an hour, or refrigerate overnight.

In a small saucepan, whisk together the rice vinegar and sugar and bring to a simmer; add the ginger and red pepper flakes and remove from heat. In a medium bowl, toss together the cabbage and green onions. Drizzle the warm vinegar mixture overtop and toss to coat.

Preheat your grill and grill the steaks to your desired doneness – 4-5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing thinly against the grain and serving atop (or alongside) the slaw. Serves 4.