Flatbread with Butter Chicken – Creamy and Smooth
Ingredients
Scale
For the Flatbread
- 3 cupsall-purpose flour
- 1 tspinstant yeast
- 1 tspsugar
- 1 tspsalt
- 3/4 cupwarm water
- 1/2 cupplain yogurt
- 2 tbspolive oil
For the Butter Chicken
- 500 gboneless chicken breast, diced
- 2 tbspbutter
- 1 tbspolive oil
- 1small onion, finely chopped
- 3garlic cloves, minced
- 1 tbspgrated fresh ginger
- 2 tbsptomato paste
- 1 tspgaram masala
- 1 tsppaprika
- 1/2 tspground cumin
- 1/2 tspturmeric
- 1/2 tspchili powder, optional
- 1/2 cupheavy cream
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Make the flatbread dough:Combine the flour, yeast, sugar, and salt. Add the warm water, yogurt, and olive oil. Knead until smooth, cover, and let rise for 45–60 minutes.
- Prepare the chicken:Season the diced chicken with garam masala, paprika, cumin, turmeric, chili powder, salt, and pepper.
- Cook the chicken:Heat the olive oil and 1 tablespoon of butter in a skillet. Add the chicken and cook until golden and fully cooked, reaching an internal temperature of 165°F (74°C). Set aside.
- Make the butter sauce:In the same skillet, melt the remaining butter. Sauté the onion until soft, then add the garlic and ginger. Stir in the tomato paste and cook for 1–2 minutes.
- Finish the sauce:Add the heavy cream and stir until smooth. Return the chicken to the skillet and simmer gently for 3–5 minutes until the sauce thickens slightly. Adjust the seasoning.
- Shape the flatbreads:Divide the dough into 6 equal portions. Roll each portion into a thin circle.
- Cook the flatbreads:Heat a dry skillet over medium-high heat. Cook each flatbread for 1–2 minutes per side, until puffed and lightly golden. Keep them covered in a clean kitchen towel.
- Assemble and serve:Spoon the creamy butter chicken onto the warm flatbreads. Garnish with fresh cilantro and serve immediately.
Find it online:https://www.cookwam.com/flatbread-with-butter-chicken/