Description
This Flatbread met Butter Chicken recipe combines tender, spiced chicken thighs in a creamy, flavorful sauce enveloped in a soft, cheesy flatbread, pan-fried to golden perfection. A delightful fusion that transforms classic butter chicken into a savory stuffed flatbread, perfect for a satisfying meal.
Ingredients
Scale
Butter Chicken Filling
- 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 for Assembly and Cooking
- kaasplakjes (cheese slices), quantity as needed for layering
- zonnebloemolie (sunflower oil), for frying
Instructions
- Cook the Chicken: Heat the roomboter and zonnebloemolie in a skillet over medium heat. Add the boneless, skinless 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, ensuring spices release their aroma.
- Make the Sauce: Stir in the tomato paste, 50 ml water, unsweetened heavy cream, and honey. Mix well and let the mixture simmer gently for 5-7 minutes until the sauce thickens slightly, coating the chicken nicely.
- Add Final Ingredients: Crumble the chicken bouillon cube over the pan, add grated cheese, and stir until the sauce becomes creamy and well combined. Remove from heat, then allow the butter chicken mixture to cool completely to avoid dough damage later.
- Prepare the Dough: In a large bowl, combine flour, baking powder, herbed cream cheese, salt, and 170 ml water. Knead the dough for 10-12 minutes until it forms a smooth, cohesive ball. Cover the dough and let it rest for 10 minutes to relax the gluten.
- Divide and Shape Dough: Divide the rested dough into 8 equal portions, approximately 70 grams each. Roll each portion into a smooth ball, preparing them for flattening.
- Roll Out Flatbreads: Using a rolling pin, flatten each dough ball into a round disc, roughly 15 cm in diameter, ensuring even thickness for cooking.
- Assemble Flatbreads: Place a slice of cheese on one half of each dough disc. Spoon about 90 grams of the cooled butter chicken mixture over the cheese layer. This combination creates a flavorful filling with gooey melted cheese.
- Seal the Flatbreads: Lightly moisten the edges of the dough with water, fold over the other half to cover the filling, and press the edges firmly to seal and prevent leakage during cooking.
- Prepare for Cooking: Set each filled flatbread on a sheet of baking paper or tray to keep them separated and ready for frying.
- Pan Fry Flatbreads: Heat a heavy-bottomed skillet with a small amount of sunflower oil over medium heat. Fry the flatbreads for 3-4 minutes on each side until they are golden brown and cooked through, ensuring the filling inside is warmed and the dough is crispy outside.
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.
- For extra flavor, use a mix of cheeses in the filling instead of just one type.
- Avoid overfilling the flatbreads to prevent leakage during frying.
- Serve the flatbreads warm with a side of yogurt or chutney for a complete and delicious meal.
Keywords: butter chicken flatbread, stuffed flatbread, Indian fusion recipe, fried flatbread, cheesy butter chicken