Butter chicken on a pizza sounds like a menu typo, but one Muskegon restaurant serves it on purpose. The crust is naan, the soft Indian flatbread usually torn apart and dragged through curry.
Here, it becomes the base for pizza toppings instead.
The same kitchen also turns out goat curry, dal makhani, malai kofta, and crispy samosas. So one table can order a curry dinner while another shares a pizza, and nobody has to compromise.
I like that idea a lot. Michigan has plenty of pizza and a growing number of Indian kitchens, yet few places put both under one roof in such a playful way.
It feels practical for groups, too.
There is also a small detail about ordering takeout that could save you a little money. That tip shows up later, along with a few spice warnings worth hearing first.
Where Curry Meets the Pizza Box
Two menus share one address on the north side of downtown Muskegon. The restaurant is called Curry Kitchen & Naan Pizza, and it sits at 1133 3rd St, Suites 1 and 2, in Muskegon, Michigan 49441, United States.
The name tells you most of the story. One half of the business focuses on traditional Indian cooking, with dishes like chicken tikka, goat curry, and butter chicken.
The other half takes naan, the classic Indian flatbread, and uses it as a pizza crust.
Google lists it as a pizza restaurant, which is a little funny given how deep the curry menu runs. Its own description calls it a laid-back spot for familiar Indian dishes.
Both labels are accurate, and that split identity is the whole point.
The double suite number hints at a roomy setup. One visitor described a cozy waiting area toward the back, which comes in handy on busy takeout nights.
What catches my attention is how normal the combination feels once you think about it. Naan is already warm, chewy bread.
Adding sauce and cheese seems like a small step, and the next section explains how that step works.
Naan Takes Over the Crust Job
Flatbread has been doing quiet work under curry for centuries. At this Muskegon spot, it finally gets promoted to the main event.
Naan is a leavened bread traditionally baked against the hot wall of a tandoor oven. It usually arrives in a basket beside your entree, ready for scooping sauce.
Here, the kitchen uses it as the foundation for a pizza.
The restaurant gives the naan pizza its own menu page, so it is a real focus, not a side gimmick. Toppings lean on Indian flavors, which means the pizza connects directly to the curry side of the kitchen.
I find the format practical. Naan is lighter than many thick pizza crusts, so it can work for a solo lunch or as a shared plate alongside other dishes.
One customer called out a vegetarian naan pizza, and a large group visit mentioned pizza alongside chaat and vegetarian dishes. That suggests the pizzas fit easily into a bigger Indian meal.
So which topping gets the most attention? Butter chicken, a dish that already has fans on its own, has a strong claim to that title.
Butter Chicken Pulls Double Duty
Butter chicken shows up twice on this menu, and that tells you something. It appears as a classic curry and also as a pizza topping.
The curry version is a North Indian favorite built on chicken in a creamy, tomato-based sauce. It’s often the first dish people try at an Indian restaurant because it tends to be mild and approachable.
One newcomer to Muskegon ordered the butter chicken pizza with a combo appetizer platter. Another couple who said they had eaten curry in England and India shared the butter chicken as a regular entree.
Not everyone agrees on it, which is fair. Opinions on butter chicken can run strong, and one diner felt it was sweeter than expected.
Taste varies, and the owner responded by offering to adjust orders.
My suggestion for a first visit is simple. If your group can’t decide, get the butter chicken one way and the pizza another way, then compare.
That kind of side-by-side tasting works especially well with a group. And groups seem to be something this kitchen handles with surprising ease, which leads to the vegetarian side of the menu.
Vegetarians Get a Long List Here
Meat-free diners sometimes get one sad option at a restaurant. That’s not the case here.
The vegetarian lineup includes dal makhani, a slow-cooked lentil dish, plus aloo gobi made with potatoes and cauliflower. Palak paneer pairs cheese with spinach, and kadai paneer brings its own sauce.
Malai kofta, which features vegetable dumplings in gravy, also has a following.
One customer returned with a group of 17 people and praised both the variety and the vegetable platter appetizer. Another recent diner pointed out that vegan options are available too.
Lentil soup gets mentions, and there’s an eggplant dish on the menu as well. Potatoes in spinach sauce round things out for people who want comfort food without meat.
Gobi manchurian deserves a quick note. It’s an Indo-Chinese dish of fried cauliflower in a tangy sauce, and one traveler called this version different from others in the United States.
I’d start with dal makhani and garlic naan. It’s a simple pairing that shows how the kitchen handles slow-cooked flavor, and it sets up the goat curry perfectly.
Goat Curry for the Curious
Goat is one of the most widely eaten meats in the world, yet many Michigan menus skip it entirely. This kitchen keeps goat curry on the lineup.
In Indian cooking, goat is usually simmered for a long time in a spiced gravy. It’s often served bone-in, since the bones add flavor to the sauce.
That detail matters for planning. One recent diner enjoyed the goat curry but mentioned there were more bones than expected.
If you prefer boneless bites, chicken or lamb dishes might suit you better.
Lamb biryani is also on the menu, along with chicken biryani. Biryani is a layered rice dish cooked with meat and spices, and it makes a filling meal on its own.
Kashmiri chicken and chicken vindaloo appeared in one older visit, with the Kashmiri chicken served on a sizzling platter. Tandoori chicken also has a spot on the menu.
I like that the menu goes beyond the standard few dishes. Goat curry gives adventurous eaters a reason to order something new, though the spice level you choose deserves careful thought.
Choose Your Spice Level Carefully
Medium means different things in different kitchens. At this restaurant, it may mean more than you expect.
Spice level comes up often in feedback. One recent group felt their medium dishes ran hot and their hot dishes were too much to finish.
Another diner loved the heat and said you could taste the chili flavor itself.
Then there’s the opposite view. One customer found the food leaned sweet rather than spicy.
That range tells me spice tolerance is personal, so a little caution goes a long way.
My advice is to order one step milder than usual on your first visit. You can always add heat with a side, but you can’t take it out of a sauce.
Groups can split the difference. Get one mild dish, one medium dish, and some plain naan or rice to balance things out.
A mango lassi helps too. This yogurt drink is a classic pairing with spicy food, and one customer specifically called theirs good.
Once you’ve sorted out heat, it’s time to think about starters, and this menu has some fun ones.
Samosas Got Some People in the Door
A single samosa at a food festival can start a habit. One customer tried them at Taste of Muskegon, the local food event, and later came in to explore the full menu.
Samosas are fried pastry pockets filled with spiced potatoes and peas. This kitchen offers both vegetable and meat versions, so there’s an option for most diners.
Onion bhaji is another starter worth a look. These are crispy onion fritters made with chickpea flour batter, and one recent diner called them a highlight.
Chaat also appears on the menu, including a tikka chaat. Chaat is a family of Indian street snacks that usually mix crunchy, tangy, and savory elements.
Combo platters let you sample several starters at once. Both a combo appetizer platter and a vegetable platter have earned mentions from diners.
Garlic naan and garlic cheese naan deserve their own spot on the table. Sweet naan with raisins is a less common choice that one diner especially enjoyed.
Starters are a smart way to share. Speaking of sharing, the restaurant has a track record with big groups.
Big Groups Seem to Fit Right In
Feeding fifteen people at once is no small task. One customer said a staff member named Dollie took orders for a group of 15 and had the food ready when they arrived.
Another diner described a visit with 17 people and praised their server for keeping up. Those stories suggest the restaurant can handle family gatherings or team lunches.
The menu helps here. Pizza fans, curry lovers, vegetarians, and vegan diners can all order from the same kitchen without anyone settling for a side salad.
Calling ahead seems wise for larger parties. It gives the kitchen time to prepare and helps your group avoid a long wait.
Weekends can get busy with takeout. One customer mentioned a longer wait than expected on a weekend, though they didn’t mind and used the time to explore the area.
Kindness also shows up in the feedback. One couple arrived 40 minutes before closing, and the owner still welcomed them to dine in.
Small touches stand out, too. One guest even mentioned a googly-eyed sugar holder, which is exactly the kind of quirky detail I enjoy.
A Smart Takeout Tip Worth Knowing
Here’s the money-saving detail promised earlier. A staff member told one customer it’s less expensive to call in orders directly instead of using food delivery apps.
That’s useful because price comes up in feedback. Some diners feel certain dishes, like biryani, cost more than they expected.
Ordering direct could trim the total a bit.
The schedule takes a little planning. Google lists Tuesday as closed.
Most other days, the restaurant splits service into a lunch window and a dinner window, with a break in the afternoon.
Weekend hours run a bit shorter, with dinner ending earlier on Saturday and Sunday. Checking current hours before heading over is a good habit.
An older review mentions a lunch buffet, and buffet comes up often in public mentions. I’d confirm whether it’s running before planning around it.
Takeout pairs nicely with the naan pizza, since it travels in a box like any pizza. Curries and rice also hold up well for a meal at home.
Planning ahead pays off. Knowing the hours means you won’t show up hungry during the afternoon break.
Why the Mix Makes Sense in Muskegon
Many years of service count for something. The owner has noted that the restaurant has been serving the community for a long time, and reviews stretching back several years back that up.
For some diners, it’s a doorway into a new cuisine. One person wrote that it was their first time trying Indian food.
Naan pizza makes that first step easier, since pizza feels familiar.
For others, it’s a taste of home. One diner noted it was the only desi option they knew of in Muskegon, which gives the place extra importance for South Asian families in the area.
The overall vibe is casual. Its listing describes it as low-key and laid-back, and one diner called it a no-frills place.
Feedback is mixed in places, as with any restaurant. Some love the flavors, while others wanted more heat or bigger portions.
The owner does respond to comments and invites unhappy guests back.
I like the honesty of that approach. A kitchen willing to adjust your order is one worth giving a fair try, especially when it hands you curry and pizza on the same table.
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