Rice-Crusted Butter Chicken Pizza

Name: Rice-Crusted Butter Chicken Pizza
Prep time: 15 min
Cook time: 45 min
Total time: 25 min
Yield: 4
Cuisine: Indian, Italian
Ingredients: 180 g packet Continental Indian Rice - Family Pack; 1 2/3 cups (415mL) hot water; 1 large egg, lightly beaten; 1/2 cup grated mozzarella; 1/4 cup Greek-style natural yoghurt, to serve; 1 thinly sliced red onion, to garnish; chopped fresh coriander, to garnish; 200 g mixed lettuce leaves, to serve; 2 tbsp butter; 1 onion, finely chopped; 350 g chicken breast fillet, cubed; 1 tsp crushed garlic; 2 tbsp butter chicken paste; 1 cup cream; 1/2 cup grated mozzarella cheese

Want to take a flavour holiday in your kitchen then try this deliciously easy Rice-Crusted Butter Chicken Pizza.

45 Mins

Cooking Time
medium

Difficulty
15 Mins

Prep Time
4 People

Serves

180 g packet Continental Indian Rice - Family Pack
1 2/3 cups (415mL) hot water
1 large egg, lightly beaten
1/2 cup grated mozzarella
1/4 cup Greek-style natural yoghurt, to serve
1 thinly sliced red onion, to garnish
chopped fresh coriander, to garnish
200 g mixed lettuce leaves, to serve

Butter Chicken Topping

2 tbsp butter
1 onion, finely chopped
350 g chicken breast fillet, cubed
1 tsp crushed garlic
2 tbsp butter chicken paste
1 cup cream
1/2 cup grated mozzarella cheese

Pre-heat oven to 200C (180C fan-forced). Line a 30cm diameter pizza tray or round baking dish with non-stick baking paper.
Place rice packet contents and hot water into a saucepan. Bring to the boil, stirring. Cover, reduce heat and simmer for 10 minutes. Remove from heat. Stir, cover again, and set aside to allow to cool for 10 minutes.
In a large bowl combine cooled rice, egg and cheese. Press mixture evenly over base of prepared pizza tray. Bake for 25 minutes
Meanwhile make the butter chicken topping: Heat butter in a frying pan over medium heat, until melted. Add onions and cook, stirring, for 3 minutes or until softened and golden. Add chicken and garlic and cook for 3-5 minutes until browned. Stir in butter chicken curry paste and cook, stirring, for 1 minutes or until fragrant. Reduce heat to low. Stir in cream and simmer for a further 6-8 minutes or until chicken is tender and sauce has thickened slightly.
Spoon chicken mixture over baked rice base. Sprinkle with extra mozzarella cheese. Bake for 8 minutes or until cheese is golden and melted. Top with a few dollops of yoghurt and garnish with onion and coriander. Cut into slices and serve with salad. Recipe & Image created by Foodies of Australia.