Butter Chicken Calzones
At their Chicago restaurant Superkhana International, Zeeshan Shah and Yoshi Yamada’s decadent, flavor-packed Butter Chicken Calzone takes three days to make; thankfully, they’ve shared some shortcuts (like a great store-bought butter chicken spice blend and store-bought pizza dough) for this homemade version. Whole-milk yogurt and gently acidic tomatoes team up with warm spices to flavor and tenderize boneless, skinless chicken thighs for the rich calzone filling. Amul is a firm and salty processed Indian cheese; double the mozzarella if it’s unavailable. Crimp the calzones firmly to seal.
Proceed with steps 1 through 5 as directed. Arrange unbaked calzones on 1 baking sheet lined with parchment paper; freeze, uncovered, until hard, about 1 hour. Divide calzones among ziplock plastic freezer bags; seal and freeze up to 1 month. To cook from frozen, preheat oven to 400°F. Place calzones on 2 baking sheets lined with parchment paper. Proceed with step 6, increasing cook time to 30 to 35 minutes.
Find MDH Butter Chicken Masala spice blend and Amul cheese at Indian grocery stores or online at desiclik.com.