Butter-chicken pizza


  • Prep Time20 mins
  • Total Time40 mins
  • Makes4 Servings
Butter-chicken pizza

Butter-chicken pizza.
Photo,Roberto Caruso.

Chatelaine Triple Tested


  • 225 g thin-crust flatbread

  • 1 cup crushed tomatoes

  • 2 tbsp 0.1 cream

  • 1 tbsp butter-chicken curry paste

  • 2 tsp brown sugar

  • 1 large chicken breast, cut into 1/2-in. cubes

  • 1 small Japanese eggplant, sliced into 1/8-in. rounds

  • 2 tbsp olive oil

  • 1/2 cup smooth ricotta, crumbled

  • 1/4 cup cilantro leaves


  • POSITION oven rack in bottom third of oven. Preheat to 425F. Place flatbread on a round pizza baking sheet.

  • COMBINE tomatoes, cream, curry paste and sugar in a medium saucepan. Bring to a boil, stirring often, about 2 min. Add chicken. Cook, stirring often, until chicken is cooked through, 4 to 5 min. Set aside.

  • TOSS eggplant with olive oil in a medium bowl until well coated. Spread sauce and chicken over flatbread, then top with eggplant and ricotta.

  • BAKE until eggplant is tender and pizza is golden, about 15 min. Transfer to a cutting board and garnish with cilantro.

Nutrition (per serving)

Calories 402, Protein 21g, Carbohydrates 43g, Fat 17g, Fibre 4g, Sodium 489mg.

Shopping Tip: Japanese eggplants are skinny and purple. They have a more silky texture than regular eggplant.