Two worlds combining in the best way possible🧡 BIG thanks to @mypantry.nz for gifting us the ground coriander, turmeric, cumin, coconut cream, honey and pizza dough flour - once again helping us get creative with superb ingredients 🤍
Combine the ingredients in a bowl and let marinate for 20 mins.
Pan fry on a high heat with olive oil for 2-3 mins to seal the chicken, not to fully cook through (as it will when the pizza’s in the oven).
In a large pan, add the butter and onion and stir until the onion becomes translucent.
Add the garlic and ginger and stir for 1 min, Add all the spices + chilli and fry off until fragrant.
Add the cashew nuts, water, tomato paste, honey, coconut cream and leave to simmer/thicken on a low heat for about 15 minutes (stirring occasionally).
Lastly, add the fenugreek leaves and lemon juice. Allow to cool slightly then blitz until smooth. Mix the chicken through with the sauce.
Spread/roll your pizza dough out to your
desired size/thickness. Lay over the butter chicken and sprinkle over
mozzarella. Bake in the oven at 210 degrees for approx 15 minutes (until the
cheese is melted & the base is cooked/edges starting to brown).
Remove from the over and top with fresh coriander.
We also drizzled over a pan fried mix of butter, crushed coriander seeds,
chopped chilli, garlic and coconut cream.