Costco-Style Butter Chicken Bake
This butter chicken bake is a homemade take on the beloved Costco food court classic, filled with tender chicken simmered in a rich, spiced tomato-butter sauce. The creamy butter chicken is wrapped in pizza dough, layered with a garlicky cilantro butter and a blend of mozzarella, Parmesan, and provolone, then baked until golden and melty. Warm, cheesy, and deeply flavorful, it’s a fun, comforting dinner that feels indulgent while still being totally doable at home.
Tasty Team
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Total Time
1 hr 35 min
1 hr 35 min
Prep Time
30 minutes
30 min
Cook Time
1 hr
1 hr
Ingredients
for 4 servings
Butter Chicken:
- 2 lb boneless, skinless chicken breast, cut into ½-inch cubes
- ½ teaspoon ground turmeric
- 2 teaspoons kosher salt, divided
- 2 teaspoons black pepper, divided
- 2 teaspoons chili powder, divided
- 6 tablespoons unsalted butter, divided
- 1 ½ cups finely chopped yellow onion (from 1 medium onion)
- 1 teaspoon grated fresh ginger
- 1 tablespoon grated fresh garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 3 garlic cloves, grated
- 1 (3-inch) cinnamon stick
- 1 (8-ounce) can tomato sauce
- ½ cup heavy cream
Garlic-Cilantro Butter:
- ⅓ cup finely chopped fresh cilantro
- 4 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
- 5 garlic cloves, minced
Remaining Ingredients:
- 1 lb store-bought pizza dough, at room temperature
- 2 tablespoons all-purpose flour
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded parmesan cheese, divided
- 1 cup shredded provolone cheese, divided
- 1 large egg
- 1 tablespoon water
Nutrition Info
- Calories 1111
- Fat 51g
- Carbs 63g
- Fiber 4g
- Sugar 3g
- Protein 99g
Estimated values based on one serving size.
Preparation
- Make the butter chicken: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper, and set aside.
- Place the chicken, turmeric, and 1 teaspoon each of the salt, pepper, and chili powder in a large bowl. Using tongs, gently toss until the chicken is evenly coated.
- Melt 2 tablespoons of the butter in a 12-inch skillet over medium-high heat. Add the seasoned chicken, and cook, stirring occasionally, until golden and browned all over, about 6 minutes. Remove the chicken from the skillet, and set aside. Do not wipe the skillet clean.
- Add 2 tablespoons of the butter to the skillet, and melt over medium-high heat. Using a wooden spoon, stir in the onion, ginger, garam masala, cumin, cayenne pepper, garlic, cinnamon, and remaining 1 teaspoon each salt, pepper, and chili powder. Cook, stirring often, until the onion is translucent and the mixture becomes fragrant, about 2 minutes.
- Stir the tomato sauce into the skillet mixture, and bring it to a simmer over medium-high heat. Simmer the mixture, undisturbed, for about 4 minutes, or until it slightly thickens. Stir in the cream. Simmer, undisturbed, for about 4 minutes, or until the mixture achieves a thick and creamy consistency. Return the chicken to the pot, and stir to incorporate. Cover the skillet, and reduce the heat to medium. Cook, undisturbed, for 5 minutes. Uncover the skillet, and stir in the remaining 2 tablespoons butter until fully incorporated. Remove from heat. Let cool slightly, about 10 minutes.
- Make the garlic-cilantro butter: Stir together the cilantro, melted butter, salt, and garlic in a small bowl until combined. Set aside.
- Place the pizza dough on a work surface dusted with the flour. Divide the dough evenly into 4 portions. Using a rolling pin, roll 1 of the dough portions into a rectangle (about 12 x 5 x ¼ inches).
- Brush 1 tablespoon of the garlic-cilantro butter down the lengthwise center of the dough rectangle, leaving a 1-inch border around all edges of the rectangle. Spoon ¾ cup of the butter chicken evenly over the garlic cilantro butter, then sprinkle with 2 tablespoons each of the mozzarella, Parmesan, and Provolone.
- Fold 1 of the short (5-inch) edges of the rectangle inward over the filling, and press down around the border to seal the edges. Repeat this process with the other short edge of the rectangle. Pull 1 of the long (12-inch) edges up over the filling, and tuck it securely until you have a tight log.
- Repeat this process with the remaining dough portions to make 4 filled dough rectangles total. Set aside.
- Whisk together the egg in a small bowl until the yolk is broken up. Add the water, and whisk for about 1 minute, or until the ingredients are fully combined.
- Transfer the 4 chicken bakes, seam side down, to the prepared parchment-lined baking sheet. Brush the tops and sides of each chicken bake with the egg wash. Sprinkle 2 tablespoons each of the mozzarella, Parmesan, and Provolone cheeses evenly over the top of each chicken bake. Bake for 18–22 minutes, until golden brown and the cheese is bubbly. Remove from the oven, and serve immediately.
- Enjoy!
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