This is what happens when a curry house and a pizza shop decide to collaborate after closing time. Soft naan bread loaded with rich butter chicken, molten cheese, red onions, fresh coriander, and enough creamy curry sauce to make absolutely sure you're not eating this neatly. It's part curry. Part pizza. Part terrible decision. And completely brilliant.
You’ll Need
2 naan breads
400g chicken thighs, diced, 100g grated mozzarella
50g grated cheddar, ½ small red onion, sliced thin
Fresh coriander
Butter Chicken Sauce
1 tbsp butter
1 small onion, finely diced, 2 cloves garlic, crushed
1 tsp grated ginger, 1 tsp garam masala
1 tsp smoked paprika, ½ tsp turmeric, 1 tbsp tomato purée
150ml passata, 100ml double cream
1 tsp sugar
Salt and black pepper
Optional but Dangerous
Chilli flakes
Mango chutney drizzle
Extra cheese
Method
Preheat your air fryer to 190°C.
Place the diced chicken into the air fryer basket.
Cook at 190°C for 10–12 minutes until lightly golden and cooked through.
Meanwhile melt the butter in a saucepan.
Add the onion, garlic, and ginger.
Cook gently for 3–4 minutes until softened.
Stir in the garam masala, smoked paprika, turmeric, and tomato purée.
Cook for 1 minute.
Add the passata, cream, sugar, salt, and pepper.
Simmer gently for 8–10 minutes until rich and creamy.
Add the cooked chicken to the sauce and stir thoroughly.
Lay the naan breads onto a tray or liner.
Spread the butter chicken mixture evenly over each naan.
Top with mozzarella, cheddar, and red onion.
Air fry at 190°C for 5–7 minutes until the cheese is melted, bubbling, and lightly golden.
Finish with fresh coriander and chilli flakes if using.
Slice and serve immediately while everything is still molten.