Name: Flatbread met Butter Chicken Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Indian-inspired
Ingredients: 25 g roomboter (unsalted butter); 20 ml zonnebloemolie (sunflower oil); 600 g kippendijen (chicken thighs), boneless and skinless; 5 g garam masala; 2 g korianderpoeder (coriander powder); 2 g komijnpoeder (cumin powder); 3 g knoflookpoeder (garlic powder); 4 g uienpoeder (onion powder); 2 g cayennepeper (cayenne pepper); 30 g tomatenpuree (tomato paste); 50 ml water; 100 ml ongeklopte slagroom (unsweetened heavy cream); 15 g honing (honey); 1 kippenbouillonblokje (chicken bouillon cube); 100 g geraspte kaas (grated cheese); 350 g bloem (all-purpose flour); 6 g bakpoeder (baking powder); 50 g kruidenroomkaas (herbed cream cheese); 4 g zout (salt); 170 ml water; kaasplakjes (cheese slices), quantity as needed for layering; zonnebloemolie (sunflower oil), for frying

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Introduction

This Flatbread with Butter Chicken is a delicious fusion of creamy, spiced chicken wrapped in soft, warm flatbread. It’s perfect for a comforting meal that feels both hearty and indulgent. Great for dinner or a special lunch, this recipe is sure to impress your family or guests.

A woman's hand holds a half-eaten piece of stuffed flatbread with a soft, slightly browned outer layer and an orange cheesy filling with small white chunks inside. Below, a stack of several similar flatbreads is visible, showing a golden-brown, slightly charred surface with subtle green herb specks on a white marbled texture. The flatbreads' dough looks soft and pillowy with some toasted dark spots, suggesting a freshly cooked, warm texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25 g roomboter (butter)
20 ml zonnebloemolie (sunflower oil)
600 g kippendijen (chicken thighs)
5 g garam masala
2 g korianderpoeder (coriander powder)
2 g komijnpoeder (cumin powder)
3 g knoflookpoeder (garlic powder)
4 g uienpoeder (onion powder)
2 g cayennepeper (cayenne pepper)
30 g tomatenpuree (tomato paste)
50 ml water
100 ml ongeklopte slagroom (unwhipped cream)
15 g honing (honey)
1 kippenbouillonblokje (chicken stock cube)
100 g geraspte kaas (grated cheese)
350 g bloem (flour)
50 g kruidenroomkaas (herbed cream cheese)
4 g zout (salt)
6 g bakpoeder (baking powder)
170 ml water
kaasplakjes (cheese slices)
zonnebloemolie (sunflower oil) for frying

Instructions

Step 1: Heat the butter and sunflower oil in a frying pan over medium heat. Add the chicken thighs along with garam masala, coriander powder, cumin powder, garlic powder, onion powder, and cayenne pepper. Cook for 5 to 6 minutes until the chicken begins to brown.
Step 2: Add the tomato paste, water, cream, and honey to the pan. Stir well and let it simmer for 5 to 7 minutes until the sauce thickens slightly.
Step 3: Crumble the chicken stock cube over the pan. Add the grated cheese and stir until the mixture is creamy. Remove from heat and let the chicken mixture cool completely.
Step 4: In a large bowl, combine the flour, baking powder, herbed cream cheese, salt, and water. Knead the dough for 10 to 12 minutes until smooth and cohesive. Cover and let it rest for 10 minutes.
Step 5: Divide the dough into 8 equal portions of about 70 g each and shape them into balls.
Step 6: Roll out each dough ball into a round flat disc.
Step 7: Place a slice of cheese on one half of the disc, then spread approximately 90 g of the cooled chicken mixture over the cheese.
Step 8: Lightly wet the edges of the dough, fold it over to close, and press the edges firmly to seal.
Step 9: Place the stuffed dough on a piece of baking paper.
Step 10: Heat a thick-bottomed frying pan with a little sunflower oil over medium heat. Fry each flatbread on both sides until golden brown and cooked through.

Tips & Variations

For extra flavor, add fresh chopped cilantro or mint to the chicken mixture before filling the flatbread.
You can substitute chicken thighs with boneless chicken breasts if preferred, but thighs keep the filling juicier.
If you like a spicier dish, increase the cayenne pepper or add a pinch of chili flakes to the sauce.
Try using different cheeses like mozzarella or cheddar for a different melt and taste.

Storage

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat until warmed through and crisp on the outside. For longer storage, freeze the flatbreads wrapped individually and thaw before reheating.

How to Serve

A close-up view shows a woman's hand holding a half-eaten round flatbread with one visible layer of light golden dough that has a soft and slightly chewy texture, filled with a creamy mixture inside that looks like melted cheese and possibly some herbs or small vegetable pieces. Below the held piece is a pile of similar flatbreads, with a golden-brown charred pattern on top, lying on a white marbled surface. The flatbreads have a slightly puffy appearance with uneven browning and some green herb bits on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, you can prepare the chicken filling ahead of time and refrigerate it until you are ready to assemble the flatbreads. Just make sure it is fully cooled before storing.

Is it possible to make this recipe gluten-free?

To make this gluten-free, substitute the wheat flour with a gluten-free all-purpose flour blend and ensure the baking powder you use is gluten-free as well.