This butter chicken calzone brings together slow-cooked tomato-butter masala and a soft baked crust that crisps evenly in the oven. The dough is lightly enriched for structure, while the filling is cooked down to a thick, clingy texture that stays inside the fold. Each bite delivers spice, creaminess, and a clean cheese pull.
Combine warm water, sugar, and yeast in a bowl. Stir gently and let it sit until frothy and lightly aromatic. This stage confirms yeast activity and ensures the dough rises evenly. Avoid overheated water, as excess heat weakens fermentation.
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Step 2: Knead the dough
Add flour, salt, and olive oil to the yeast mixture. Mix and knead into a soft, elastic dough. The texture should feel smooth and slightly tacky, not dry. Shape into a ball, coat lightly with oil, cover, and rest.
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Step 3: First rise
Place the dough in a warm spot and allow it to rise until doubled. Proper fermentation builds flavour and helps the calzone puff during baking. Do not rush this step, as under-proofed dough bakes dense.
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Step 4: Sauté base
Heat the oil and butter together in a pan. Add chopped onion and cook until translucent with light browning. Stir in ginger-garlic paste and cook until the raw aroma fades and the mixture smells nutty.
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Step 5: Build masala
Add chilli powders and salt, stirring briefly before adding tomato puree. Cook on medium heat until the mixture thickens and fat releases at the edges. This reduction step prevents watery filling later.
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Step 6: Cook chicken
Add chicken pieces and coat them thoroughly in the masala. Cover and cook on low heat until the chicken turns tender and absorbs flavour. Stir occasionally to avoid sticking.
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Step 7: Finish filling
Add garam masala, crushed kasuri methi, and fresh cream. Mix gently and simmer briefly. The filling should be rich and thick, not saucy. Remove from heat and cool completely before use.
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Step 8: Shape calzone
Preheat the oven to 200°C. Punch down the dough and divide evenly. Roll each portion into a 6–7-inch disc. Keep the thickness uniform to avoid uneven baking.
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Step 9: Fill and bake
Layer mozzarella on one half, add butter chicken filling, then more cheese. Fold, seal edges tightly, and brush with butter. Bake until golden and crisp, rotating the tray halfway if needed.
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Indian
Intermediate
Main Course