Baking INDIAN PIZZAS at Home! Butter Chicken Curry & Spicy Chicken Curry Pizza | Miami, Florida
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I can’t get enough of Indian food, so I wanted to do another fun at-home cooking video involving my favorite cuisine in the world! Join me as I bake some Indian pizzas at home, including a butter chicken curry and a spicy chicken curry pizza!
For this video, I’d be making my own creations in a unique product from Capt’n Cook called the Oven Plus Salamander Grill. It’s a virtually smokeless grill that has a salamander grill to cook meats on the bottom and a pizza stone on top. It even comes with a pizza peel so you can easily place and remove your pizza from the oven. It runs on a propane tank and can be used indoors or outdoors. It also cooks everything evenly.
Ana and I had a ton of pizza ingredients ready in our kitchen. We have a granite countertop, which is great for rolling out pizza, but you can also use a butcher block cutting board or a well-floured plastic cutting board. Ana sprinkled some all-purpose white flour on the countertop, her hands, and the rolling pin. She placed the dough on the countertop and began rolling it out.
Once it was about 12 inches in diameter, she added a bit of our tomato sauce and spread it out from the center. She didn’t add too much since the curries are saucy. Then, she added the chicken curry from our favorite local Indian restaurant, Bollywood Masala. Then, she topped it with shredded mozzarella cheese and serrano chilies.
Then, Ana floured the pizza stone in the Capt’n Cook Oven Plus Salamander Grill. Next, we had to use a spatula to get the pizza onto the stone. It was a little too sticky, but it still worked. Then, she closed the grill and we waited for it to get to 450ºF. Then, I would lower the heat and let it would need to cook for 6-8 minutes. There were no flare-ups or smoke, so it’s a lot safer than a barbecue grill.
After 8 minutes, we took out our pizza, but it didn’t come out great because we didn’t use enough flour on the pizza peel or the stone.
I rolled out the second pizza and used a ton of flour on the pizza peel. I built the pizza on the pizza peel. I didn’t use any tomato sauce since butter chicken already has tomato sauce in it. I’d suggest dicing up the chicken more if you’d like it more spread out on the pizza, because it’s really chunky. Then, I topped it with lots of mozzarella cheese. Then, Ana floured the pizza stone well and let the oven get to 450ºF. We lowered the temperature and let it cook for 6-8 minutes.
I used an oven-safe mitt to get it out. It still stuck a little bit, but I was able to get it out in one piece. Then, it was time to eat!
The spicy chicken curry pizza didn’t come out the way we’d hoped, but hopefully it would still taste good! I cut the pizza into two halves and Ana cut the butter chicken into quarters. I could smell the spiciness of the spicy chicken curry pizza. It tasted super spicy as well! Meanwhile, Ana liked her pizza and got a huge piece of butter chicken in the first bite.
Mine tasted like mashed chicken with curry. The spice wasn’t just from the serrano peppers; the curry itself was spicy, too! It’s probably the spiciest pizza I’ve ever had! Ana’s butter chicken pizza was amazing! It was a good call to not add tomato sauce to it. It was kind of like a Hawaiian pizza: sweet and salty with a bit of spice. The bottom was still a little doughy, though.
I could easily see myself repeating the butter chicken pizza. The spicy chicken curry one, not so much because the spice level was too much even for me!
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About Me:
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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