Flatbread Butter Chicken
Flatbread Butter Chicken
Ingredients
For the Butter Chicken Filling
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch pieces
- 2 tablespoons olive oil, or melted butter
- 1 teaspoon dried herbs, (such as dill or parsley)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika, or chili powder
- 1/2 teaspoon garam masala, (optional)
- 1 tablespoon tomato paste
- 1/2 cup milk
- 1/4 cup heavy cream, or plain yogurt
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Flatbread Dough
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon dried herbs, (such as dill or parsley)
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 3/4 cup water, cold
For Assembly and Cooking
- 4 cheddar cheese slices, or other melting cheese
- 2 tablespoons vegetable oil, for cooking
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil or melted butter in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 2
Add the dried herbs, garlic powder, ground cumin, paprika (or chili powder), and garam masala (if using) to the skillet. Stir well to coat the chicken evenly with the spices. Cook for 1 minute more, until fragrant.
⏱️ 2 min
- 3
Stir in the tomato paste, then pour in the milk and heavy cream (or yogurt). Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until the sauce thickens slightly.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the shredded mozzarella cheese until it is fully melted and incorporated into the sauce. Taste and adjust seasoning if needed. Set the butter chicken filling aside.
⏱️ 3 min
- 5
In a large mixing bowl, combine the all-purpose flour, salt, and dried herbs. Stir until well combined.
⏱️ 2 min
- 6
Create a well in the center of the flour mixture. Add the cold butter pieces to the well. Gradually pour the cold water into the well while using your hands to gently incorporate the butter and flour, forming a shaggy dough.
⏱️ 3 min
- 7
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until a smooth, cohesive dough ball forms. Do not overwork the dough. Shape the dough into a ball and set aside.
⏱️ 7 min
- 8
Divide the dough into 4 equal portions. On a lightly floured surface, take one portion of dough and roll it out using a rolling pin into a thin, round flatbread, approximately 8-10 inches in diameter.
⏱️ 5 min
- 9
Place one slice of cheddar cheese on one half of the rolled-out dough, leaving a 1/2-inch border around the edges. Spoon a generous amount of the prepared butter chicken filling (about 1/2 cup) over the cheese.
⏱️ 3 min
- 10
Fold the other half of the dough over the filling to create a half-moon shape. Firmly crimp the edges of the flatbread with your fingers or a fork to seal the filling inside, ensuring no gaps.
⏱️ 2 min
- 11
Repeat steps 8-10 with the remaining dough portions and filling.
⏱️ 10 min
- 12
Heat 1 tablespoon of vegetable oil in a large frying pan or griddle over medium heat. Carefully place 1-2 assembled flatbreads into the hot pan, depending on the size of your pan.
⏱️ 1 min
- 13
Cook the flatbreads for 3-5 minutes per side, or until they are golden brown, puffed up, and the dough is cooked through. The cheese inside should be melted and the filling heated.
⏱️ 8 min
- 14
Remove the cooked flatbreads from the pan and repeat with the remaining flatbreads, adding more oil as needed. Garnish with fresh chopped parsley, if desired, and serve warm.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Flatbread Butter Chicken
For the Butter Chicken Filling
- 1 1/2 pounds boneless, skinless chicken breast, diced into 1-inch pieces
- 2 tablespoons olive oil, or melted butter
- 1 teaspoon dried herbs, (such as dill or parsley)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika, or chili powder
- 1/2 teaspoon garam masala, (optional)
- 1 tablespoon tomato paste
- 1/2 cup milk
- 1/4 cup heavy cream, or plain yogurt
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Flatbread Dough
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon dried herbs, (such as dill or parsley)
- 4 tablespoons unsalted butter, cold, cut into small pieces
- 3/4 cup water, cold
For Assembly and Cooking
- 4 cheddar cheese slices, or other melting cheese
- 2 tablespoons vegetable oil, for cooking
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat the olive oil or melted butter in a large skillet over medium heat. Add the diced chicken and season with salt and pepper. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 2
Add the dried herbs, garlic powder, ground cumin, paprika (or chili powder), and garam masala (if using) to the skillet. Stir well to coat the chicken evenly with the spices. Cook for 1 minute more, until fragrant.
⏱️ 2 min - 3
Stir in the tomato paste, then pour in the milk and heavy cream (or yogurt). Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes, or until the sauce thickens slightly.
⏱️ 7 min - 4
Remove the skillet from the heat. Stir in the shredded mozzarella cheese until it is fully melted and incorporated into the sauce. Taste and adjust seasoning if needed. Set the butter chicken filling aside.
⏱️ 3 min - 5
In a large mixing bowl, combine the all-purpose flour, salt, and dried herbs. Stir until well combined.
⏱️ 2 min - 6
Create a well in the center of the flour mixture. Add the cold butter pieces to the well. Gradually pour the cold water into the well while using your hands to gently incorporate the butter and flour, forming a shaggy dough.
⏱️ 3 min - 7
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until a smooth, cohesive dough ball forms. Do not overwork the dough. Shape the dough into a ball and set aside.
⏱️ 7 min - 8
Divide the dough into 4 equal portions. On a lightly floured surface, take one portion of dough and roll it out using a rolling pin into a thin, round flatbread, approximately 8-10 inches in diameter.
⏱️ 5 min - 9
Place one slice of cheddar cheese on one half of the rolled-out dough, leaving a 1/2-inch border around the edges. Spoon a generous amount of the prepared butter chicken filling (about 1/2 cup) over the cheese.
⏱️ 3 min - 10
Fold the other half of the dough over the filling to create a half-moon shape. Firmly crimp the edges of the flatbread with your fingers or a fork to seal the filling inside, ensuring no gaps.
⏱️ 2 min - 11
Repeat steps 8-10 with the remaining dough portions and filling.
⏱️ 10 min - 12
Heat 1 tablespoon of vegetable oil in a large frying pan or griddle over medium heat. Carefully place 1-2 assembled flatbreads into the hot pan, depending on the size of your pan.
⏱️ 1 min - 13
Cook the flatbreads for 3-5 minutes per side, or until they are golden brown, puffed up, and the dough is cooked through. The cheese inside should be melted and the filling heated.
⏱️ 8 min - 14
Remove the cooked flatbreads from the pan and repeat with the remaining flatbreads, adding more oil as needed. Garnish with fresh chopped parsley, if desired, and serve warm.
⏱️ 8 min