Flatbread with Butter Chicken Filling Recipe

Introduction

Discover the rich flavors of this homemade flatbread filled with creamy, spiced butter chicken. It’s a satisfying dish perfect for a cozy meal that combines soft flatbread with a luscious, aromatic filling.

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

1. 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 5-6 minutes.
2. Step 2: Stir in the tomato paste, water, cream, and honey. Mix well and simmer for 5-7 minutes until the sauce thickens slightly.
3. Step 3: Crumble the chicken stock cube into the pan. Add the grated cheese and stir until creamy. Remove from heat and let the chicken mixture cool completely.
4. Step 4: In a large bowl, combine the flour, baking powder, herbed cream cheese, salt, and water. Knead for 10-12 minutes until you have a cohesive dough. Cover and rest for 10 minutes.
5. Step 5: Divide the dough into 8 equal portions, approximately 70 g each, and shape into balls.
6. Step 6: Roll out each dough ball into a round flat shape.
7. Step 7: Place a cheese slice on one half of the dough round, then spread about 90 g of the chicken mixture on top.
8. Step 8: Moisten the edges lightly, fold the dough over the filling, and press the edges firmly to seal.
9. Step 9: Place the stuffed dough onto a sheet of baking paper.
10. Step 10: Heat a heavy-bottomed frying pan with a little sunflower oil on medium heat. Cook the flatbreads on both sides until golden brown and cooked through.

Tips & Variations

• For extra flavor, add fresh chopped cilantro to the chicken filling before sealing the flatbread.
• You can substitute chicken thighs with boneless chicken breast, but thighs keep the filling juicier.
• Serve with a side of yogurt or mango chutney for a complementary taste.
• Use full-fat cream cheese for a richer dough texture.

Storage

Store any leftover flatbreads in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven to keep the bread crisp and the filling warm. You can also freeze the cooked flatbreads for up to 1 month; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All-purpose flour works best for this recipe to achieve a soft yet sturdy dough. Whole wheat flour can be used but may produce a denser bread.

Is it possible to prepare the filling in advance?

Yes, the butter chicken filling can be made a day ahead and refrigerated. Just ensure it is cooled completely before assembling the flatbreads.

Flatbread with Butter Chicken Filling Recipe

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★★★★★

4.5 from 119 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 8 stuffed flatbreads 1x

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Description

This Flatbread with Butter Chicken recipe combines soft, homemade flatbread filled with a creamy, spiced butter chicken mixture and melted cheese. The rich and flavorful chicken filling is made with a blend of aromatic Indian spices, simmered in a creamy tomato sauce, then enclosed within a soft flatbread dough and pan-fried to golden perfection. It’s a comforting and delicious fusion dish perfect for a hearty meal.

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Ingredients

Scale 1x2x3x

Butter Chicken Filling

• 25 g unsalted butter (roomboter)
• 20 ml sunflower oil (zonnebloemolie)
• 600 g chicken thighs (kippendijen)
• 5 g garam masala
• 2 g coriander powder (korianderpoeder)
• 2 g cumin powder (komijnpoeder)
• 3 g garlic powder (knoflookpoeder)
• 4 g onion powder (uienpoeder)
• 2 g cayenne pepper (cayennepeper)
• 30 g tomato paste (tomatenpuree)
• 50 ml water
• 100 ml heavy cream (ongeklopte slagroom)
• 15 g honey (honing)
• 1 chicken bouillon cube, crumbled (kippenbouillonblokje)
• 100 g grated cheese (geraspte kaas)

Flatbread Dough

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

Assembly and Cooking

• Cheese slices (kaasplakjes), amount as needed
• Sunflower oil for frying (zonnebloemolie)

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Instructions

1. Cook the Chicken: Heat the butter and sunflower oil 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 is browned and spices are fragrant.
2. Prepare the Sauce: Add tomato paste, water, heavy cream, and honey to the pan. Stir well to combine and simmer for 5-7 minutes until the sauce thickens slightly.
3. Finish the Filling: Crumble the chicken bouillon cube over the pan, add the grated cheese, and stir until creamy. Remove from heat and allow the chicken filling to cool completely.
4. Make the Dough: In a large bowl, combine flour, baking powder, herb cream cheese, salt, and water. Knead the mixture for 10-12 minutes until a cohesive dough forms. Cover the dough and let it rest for 10 minutes.
5. Divide and Shape Dough: Divide the dough into 8 equal portions, approximately 70 grams each, and form into balls.
6. Roll out the Dough: Roll each dough ball into a round flat disc.
7. Fill the Flatbread: On one half of each disc, place a slice of cheese and about 90 grams of the cooled chicken mixture evenly.
8. Seal the Flatbread: Lightly moisten the edges of the dough with water, fold over the other half, and press the edges firmly to seal.
9. Prepare for Cooking: Place the filled flatbreads on a sheet of baking paper.
10. Cook the Flatbreads: Heat a heavy-bottomed skillet with a little sunflower oil over medium heat. Fry each flatbread on both sides until golden brown and cooked through, about 3-4 minutes per side.
11. Serve: Remove from the pan and serve warm for best taste and texture.

Notes

• Ensure the chicken filling is fully cooled before assembling to prevent the dough from becoming soggy.
• Kneading the dough sufficiently develops gluten, giving the flatbread a nice chewy texture.
• You can substitute chicken thighs with breast meat but the dish may be less juicy.
• Adjust cayenne pepper to your heat preference.
• If desired, add fresh cilantro or mint as a garnish when serving.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indian Fusion

Keywords: Flatbread, Butter Chicken, Indian Spices, Stuffed Bread, Fried Flatbread, Chicken Recipe