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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
Divide and Shape Dough: Divide the dough into 8 equal portions, approximately 70 grams each, and form into balls.
Roll out the Dough: Roll each dough ball into a round flat disc.
Fill the Flatbread: On one half of each disc, place a slice of cheese and about 90 grams of the cooled chicken mixture evenly.
Seal the Flatbread: Lightly moisten the edges of the dough with water, fold over the other half, and press the edges firmly to seal.
Prepare for Cooking: Place the filled flatbreads on a sheet of baking paper.
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.
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