Imported from TikTok

Flatbread with Butter Chicken

Name: Flatbread with Butter Chicken
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 25 g unsalted butter; 20 ml sunflower oil; 600 g chicken thighs (Cut into cubes of about 2 cm.); 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 stock cube (Crumble over the pan.); 100 g grated Gouda cheese; 350 g all-purpose flour; 6 g baking powder; 50 g herb cream cheese; 4 g salt (Add more to taste, if desired.); 170 ml water; 8 cheese slices (Extra; use any cheese you like.); oil (A little, for frying the filled breads.); salt (To taste.)

Recipe by @kookmutsjes @kookmutsjes · TikTok

Imported by Lily on SeeMeCook

Soft, sealed flatbreads filled with creamy, spiced butter chicken and melted cheese. The chicken filling is cooked until thick, cooled, then enclosed in a tender herb-cream-cheese dough and pan-fried until golden.

8 servings70 minSouth Asian

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Ingredients

25 g unsalted butter
20 ml sunflower oil
600 g chicken thighs (Cut into cubes of about 2 cm.)
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 stock cube (Crumble over the pan.)
100 g grated Gouda cheese
350 g all-purpose flour
6 g baking powder
50 g herb cream cheese
4 g salt (Add more to taste, if desired.)
170 ml water
8 cheese slices (Extra; use any cheese you like.)
oil (A little, for frying the filled breads.)
salt (To taste.)

Steps

1
Cut the chicken thighs into cubes about 2 cm across; larger cubes give the filling a better bite. Gather and measure the chicken-mixture ingredients.
2
Heat the butter and sunflower oil in a frying pan over medium-high heat.
3
Add the chicken, garam masala, ground coriander, ground cumin, garlic powder, onion powder, and cayenne pepper. Fry for 5–6 minutes.
4
Add the tomato paste, 50 ml water, heavy cream, and honey. Mix well, then simmer for 5–7 minutes until the sauce thickens and is creamy and firm rather than runny.
5
Crumble the chicken stock cube over the pan.
6
Add the grated Gouda and stir until the mixture is creamy. Taste and add salt as desired.
7
Remove the pan from the heat and let the chicken mixture cool completely; a warm filling can soften the dough and make sealing difficult.
8
Place the flour, baking powder, herb cream cheese, salt, and 170 ml water in a large bowl.
9
Knead the dough for 10–12 minutes, until smooth.
10
Cover the dough and let it rest for 10 minutes so it becomes more elastic and easier to roll out.
11
Divide the dough into 8 equal pieces, about 70 g each, and shape them into balls.
12
Roll one dough ball into a circle.
13
Place a slice of cheese on one half of the dough circle, then spread about 90 g of cooled chicken mixture over the cheese.
14
Lightly moisten the edges, fold the dough closed over the filling, and press the edges firmly together to seal.
15
Place the filled flatbread on a sheet of parchment paper. Repeat with the remaining dough, cheese slices, and filling.
16
Heat a heavy-bottomed frying pan with a little oil over medium-high heat.
17
Cook the flatbreads until golden brown and cooked through on both sides.
18
For an oven-baked option, preheat the oven to 200°C (390°F), brush the flatbreads with oil or butter, and bake for 15–20 minutes.

Notes

Makes 8 flatbreads. The source gives preparation and cooling as 20 minutes, dough preparation and resting as 25 minutes, and cooking as 10–15 minutes. It also mentions oven baking as an alternative. Extra oil or butter for brushing and a little oil for pan-frying are not quantified. The source does not give a separate cooling duration.