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Flatbread with Butter Chicken

A delicious combination of warm, fluffy flatbread topped with rich and creamy butter chicken, perfect for cozy family gatherings or easy weeknight dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Indian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Flatbread
  • 2 cups all-purpose flour Can use gluten-free flour for a gluten-free option.
  • 1/2 teaspoon salt
  • 3/4 cup water Adjust as necessary for dough consistency.
  • 1 tablespoon olive oil
For the Butter Chicken
  • 2 cups cooked butter chicken Should use halal-compliant proteins.
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Gradually add 3/4 cup of water and 1 tablespoon of olive oil. Mix until combined, and knead for about 5 minutes until a soft dough forms.
  2. Cover the dough with a kitchen towel and let it rest for about 10-15 minutes.
Cooking the Flatbread
  1. Divide the rested dough into equal portions and roll each piece into a thin circle, approximately 6-8 inches wide.
  2. Heat a skillet over medium-high heat. Place one rolled flatbread onto the skillet and cook for about 2 minutes on each side, or until golden brown and puffed up. Repeat for all pieces of dough.
Final Assembly
  1. If using pre-cooked butter chicken, heat it in a skillet until warmed through.
  2. Place a generous portion of butter chicken over the freshly made flatbread and garnish with fresh cilantro before serving.

Notes

Store leftover flatbread and butter chicken separately in airtight containers. Cooked butter chicken can be refrigerated for up to 3 days. Flatbread is best eaten fresh but can be refrigerated for up to 2 days. To reheat, warm them in a skillet for a few minutes or microwave for about 15-20 seconds.