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Flatbread met Butter Chicken Recipe

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★★★★★

4.8 from 144 reviews

This Flatbread with Butter Chicken recipe combines tender, spiced chicken thighs simmered in a creamy tomato sauce with homemade soft flatbreads filled with cheese and the buttery chicken mixture. The flatbreads are then pan-fried to golden perfection, making a deliciously savory meal that’s perfect for any occasion.

Ingredients

Scale

Butter Chicken Mixture

  • 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)

Flatbread Dough

  • 350 g bloem (all-purpose flour)
  • 6 g bakpoeder (baking powder)
  • 50 g kruidenroomkaas (herbed cream cheese)
  • 4 g zout (salt)
  • 170 ml water

Additional

  • kaasplakjes (cheese slices), quantity as needed for layering
  • zonnebloemolie (sunflower oil), for frying

Instructions

  1. Prepare the Butter Chicken: Heat the roomboter and zonnebloemolie in a skillet over medium heat. Add the chicken thighs along with garam masala, coriander powder, cumin powder, garlic powder, onion powder, and cayenne pepper. Cook for 5-6 minutes until the chicken starts to brown.
  2. Add Sauce Ingredients: Stir in the tomato paste, 50 ml water, heavy cream, and honey. Mix well and let it simmer for 5-7 minutes until the sauce thickens slightly.
  3. Finish Butter Chicken Mixture: Crumble the chicken bouillon cube over the pan, add grated cheese, and stir until the sauce is creamy and well combined. Remove from heat and allow the chicken mixture to cool completely.
  4. Make the Dough: In a large bowl, combine flour, baking powder, herbed cream cheese, salt, and 170 ml water. Knead for 10-12 minutes until a cohesive dough forms. Cover and let rest for 10 minutes.
  5. Divide and Shape Dough: Divide the dough into 8 equal portions, approximately 70 grams each, and roll each into a ball.
  6. Roll Out Dough: Flatten each dough ball into a round disc using a rolling pin.
  7. Fill Flatbreads: Place a slice of cheese on one half of each dough round, then spoon about 90 grams of the cooled butter chicken mixture over the cheese.
  8. Seal Flatbreads: Moisten the edges of the dough lightly with water, fold over the other half, and press the edges firmly to seal.
  9. Prepare for Cooking: Place each filled flatbread on a sheet of baking paper to keep them ready for cooking.
  10. Pan-Fry Flatbreads: Heat a heavy-bottomed skillet with a small amount of sunflower oil over medium heat. Fry the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side.

Notes

  • Ensure the butter chicken mixture is completely cooled before filling the dough to prevent it from becoming too soft or tearing.
  • You can adjust the spice level by modifying the amount of cayenne pepper according to your preference.
  • If you prefer, use a mix of cheeses for the filling for extra flavor.
  • Do not overfill the flatbreads to avoid leakage during frying.
  • Serve warm with a side of yogurt or chutney for a complete meal.

Keywords: Butter Chicken, Flatbread, Indian-inspired flatbread, Pan-fried flatbreads, Spiced chicken, Creamy chicken filling, Homemade flatbread recipe

Find it online: https://nayabaker.com/flatbread-met-butter-chicken-recipe/