Description
This Flatbread with Butter Chicken recipe combines rich, spiced butter chicken filling with soft, flavorful flatbreads stuffed with cheese. The dish involves cooking a creamy, mildly spiced chicken mixture then stuffing it into freshly made flatbreads and pan-frying until golden and crisp. It offers a delicious fusion of Indian-inspired flavors and a comforting, handheld meal perfect for lunch or dinner.
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
- kaasplakjes (cheese slices), quantity as needed for layering
- zonnebloemolie (sunflower oil), for frying
Instructions
- Cook the butter 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 begins to brown on all sides.
- Simmer with sauce ingredients: Stir in the tomato paste, 50 ml water, heavy cream, and honey. Mix thoroughly, then reduce heat and let the mixture simmer gently for 5-7 minutes until the sauce thickens slightly, melding the flavors.
- Add cheese and bouillon: Crumble the chicken bouillon cube over the pan and add the grated cheese. Stir continuously until the sauce becomes creamy and well combined. Remove the pan from the heat and allow the butter chicken mixture to cool completely before using.
- Make the dough: In a large bowl, combine the all-purpose flour, baking powder, herbed cream cheese, salt, and 170 ml water. Knead the ingredients together for 10-12 minutes until you have a smooth, cohesive dough. Cover the dough with a cloth and let it rest for 10 minutes.
- Portion and shape dough: Divide the rested dough into 8 equal portions, roughly 70 grams each. Roll each portion into a smooth ball.
- Roll flatbread discs: Flatten each dough ball into a round disc using a rolling pin on a lightly floured surface, about 5-6 inches in diameter.
- Fill flatbreads: Place a slice of cheese on one half of each disc, then spoon approximately 90 grams of the cooled butter chicken mixture evenly over the cheese layer.
- Seal edges: Lightly moisten the edges of the dough with water, fold the other half over the filling, and press firmly around the edges to seal completely, preventing leakage during cooking.
- Prepare for cooking: Place each stuffed flatbread onto a sheet of baking paper to keep them ready and prevent sticking.
- Fry the flatbreads: Heat a heavy-bottomed skillet over medium heat and add a small amount of sunflower oil. Fry each flatbread for about 3-4 minutes on each side until golden brown, crisp, and cooked through. Remove from pan and serve warm.
Notes
- Ensure the butter chicken mixture is completely cooled before filling the dough to avoid making the dough too soft or causing tearing.
- Adjust the spice level by varying the cayenne pepper quantity according to your taste.
- Try mixing different cheeses in the filling for additional depth of flavor.
- Avoid overfilling the flatbreads to prevent leaks and mess during frying.
- Serve warm flatbreads with yogurt or chutney on the side for a more balanced meal.
Keywords: butter chicken, flatbread, stuffed flatbread, Indian fusion, chicken thighs, pan-fried flatbread, creamy chicken filling, homemade flatbread