Butter Chicken Flatbread

Ingredients

• 25 g Butter (unsalted)
• 20 ml Vegetable Oil (sunflower oil)
• 600 g Chicken Thigh (cut into 2 cm cubes)
• 5 g Garam Masala
• 2 g Coriander (ground)
• 2 g Cumin (ground)
• 3 g Garlic Powder
• 4 g Onion Powder
• 2 g Cayenne Pepper
• 30 g Tomato Paste
• 220 ml Water (50 ml for chicken mixture; 170 ml for dough)
• 100 ml Heavy Cream
• 15 g Honey
• 1 Chicken Broth (cube)
• 100 g Cheddar Cheese (Gouda; grated)
• 350 g All-Purpose Flour
• 50 g Cream Cheese (herb)
• 4 g Table Salt (to taste)
• 6 g Baking Powder
• 8 American Cheese (slices)

Instructions

1. 1

   Heat the butter and sunflower oil in a frying pan over medium-high heat. Add the chicken thighs, garam masala, ground coriander, ground cumin, garlic powder, onion powder, and cayenne pepper. Fry for 5–6 minutes.

2. 2

   Add the tomato paste, water, cream, and honey. Mix well and let simmer for 5–7 minutes until the sauce has slightly thickened.

3. 3

   Crumble the chicken stock cube over the pan. Add the grated cheese and stir until creamy. Remove from the heat and let the chicken mixture cool completely.

4. 4

   Place the flour, baking powder, herb cream cheese, salt, and water in a large bowl. Knead for 10–12 minutes until smooth. Cover and let the dough rest for 10 minutes.

5. 5

   Divide the dough into 8 equal pieces of about 70 g each and shape into balls. Roll out a dough ball into a circle.

6. 6

   Place a slice of cheese on one half and spread about 90 g of the chicken mixture on top. Lightly moisten the edges, fold the dough closed, and press the edges firmly to seal.

7. 7

   Heat a heavy-bottomed frying pan with a little oil. Cook the breads over medium-high heat until golden brown and cooked through on both sides.