I enjoy how this recipe combines soft, fluffy flatbread with a rich and creamy filling. The spices bring warmth, while the cheese adds a smooth, melty texture.
I also like that I can make everything from scratch, which gives me full control over the flavor and freshness.
Another reason I love this recipe is how perfect it is for sharing. I can divide it into portions and serve it for a cozy meal with family or friends.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
25 g butter 20 ml sunflower oil 600 g chicken thighs 5 g garam masala 2 g ground coriander 2 g ground cumin 3 g garlic powder 4 g onion powder 2 g cayenne pepper 30 g tomato paste 50 ml water 100 ml heavy cream 15 g honey 1 chicken bouillon cube 100 g shredded cheese 350 g flour 50 g herb cream cheese 4 g salt 6 g baking powder 170 ml water cheese slices sunflower oil
Directions
I start by heating the butter and sunflower oil in a pan over medium heat. I add the chicken thighs along with the spices and cook them for about 5 to 6 minutes.
Next, I add the tomato paste, water, heavy cream, and honey. I mix everything well and let it simmer for 5 to 7 minutes until the sauce thickens slightly.
I crumble in the chicken bouillon cube and stir in the shredded cheese until the mixture becomes creamy. Then I remove it from the heat and let it cool completely.
For the dough, I combine the flour, baking powder, herb cream cheese, salt, and water in a bowl. I knead it for about 10 to 12 minutes until smooth, then let it rest for 10 minutes.
I divide the dough into 8 equal pieces and shape them into balls. I roll each ball into a flat round.
On one half, I place a slice of cheese and about 90 g of the chicken mixture. I lightly moisten the edges, fold the dough over, and press it closed tightly.
I cook the filled flatbreads in a pan with a little sunflower oil over medium heat until they are golden brown and cooked through on both sides.
Servings and timing
I usually get about 8 servings from this recipe. The total time is around 2 hours, including preparation, cooking, and resting time.
Variations
I sometimes swap the chicken for turkey or even a vegetarian option like seasoned tofu for a different version.
If I want more heat, I add extra cayenne pepper or chili flakes. For a milder version, I reduce the spices slightly.
I also like experimenting with different cheeses such as mozzarella or cheddar for a different flavor and texture.
storage/reheating
I store the flatbreads in an airtight container in the refrigerator for up to 3 days.
When reheating, I use a pan to bring back the crispy exterior. The microwave works as well, but the texture will be softer.
I can also freeze them for up to 2 months. I thaw them before reheating in a pan.
FAQs
Can I make the dough ahead of time?
Yes, I can prepare the dough in advance and store it in the refrigerator. I let it come to room temperature before using it.
Can I use chicken breast instead of thighs?
Yes, I can use chicken breast, but I find thighs stay juicier.
How do I prevent the flatbreads from opening?
I make sure to seal the edges well and slightly moisten them before closing.
Can I bake these instead of pan-frying?
Yes, I can bake them, but I get a better golden crust when I cook them in a pan.
What can I serve with this?
I like serving it with a yogurt-based sauce or extra butter chicken sauce on the side.
Conclusion
This flatbread with butter chicken is one of my favorite dishes when I want something comforting and full of flavor. I love the creamy filling, the soft bread, and how satisfying each bite is. It’s a recipe I enjoy making when I want to serve something a little special and homemade.
The Best Flatbread met Butter Chicken is a delicious fusion recipe with fluffy flatbread, creamy butter chicken filling, and gooey melted cheese.
Author:Sarah
Prep Time:30 minutes
Cook Time:1 hour
Total Time:2 hours
Yield:8 servings
Category:Dinner, Main Course
Method:Dinner, Main Course
Cuisine:Stovetop
Ingredients
For the Butter Chicken Filling
25 g butter
20 ml sunflower oil
600 g chicken thighs
5 g garam masala
2 g coriander powder
2 g cumin powder
3 g garlic powder
4 g onion powder
2 g cayenne pepper
30 g tomato paste
50 ml water
100 ml heavy cream
15 g honey
1 chicken bouillon cube
100 g shredded cheese
For the Flatbread Dough
350 g flour
50 g herb cream cheese
4 g salt
6 g baking powder
170 ml water
For Assembly
Cheese slices
Sunflower oil (for cooking)
Instructions
Heat butter and sunflower oil in a skillet over medium-high heat. Add chicken thighs and spices (garam masala, coriander, cumin, garlic powder, onion powder, cayenne). Cook for 5–6 minutes.
Add tomato paste, water, heavy cream, and honey. Stir well and simmer for 5–7 minutes until slightly thickened.
Crumble in the chicken bouillon cube and add shredded cheese. Mix until creamy. Remove from heat and let cool completely.
In a large bowl, combine flour, baking powder, herb cream cheese, salt, and water. Knead for 10–12 minutes until smooth dough forms. Cover and let rest for 10 minutes.
Divide dough into 8 equal portions (about 70 g each) and shape into balls.
Roll each ball into a round flatbread.
Place a slice of cheese on one half and add about 90 g of the chicken mixture.
Lightly moisten the edges, fold the dough over, and press firmly to seal.
Place filled flatbreads on parchment paper.
Heat a skillet with a little sunflower oil over medium heat.
Cook each flatbread on both sides until golden brown and fully cooked through.
Notes
Let the filling cool before assembling to avoid soggy dough.
Seal edges well to prevent filling from leaking.
Adjust spice level to taste by increasing or reducing cayenne pepper.
Try mozzarella or cheddar for a different cheesy flavor.
Store in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in a pan for best texture.
