Description
This recipe features a delicious combination of aromatic butter chicken stuffed inside soft flatbread, creating a flavorful and comforting meal perfect for sharing. The chicken is cooked with traditional Indian spices and a creamy tomato-based sauce, then wrapped in a spiced dough with cheese for a satisfying stuffed flatbread that is pan-fried to golden perfection.
Ingredients
Butter Chicken Filling
- 25 g roomboter (butter)
- 20 ml zonnebloemolie (sunflower oil)
- 600 g kippendijen (chicken thighs)
- 5 g garam masala
- 2 g korianderpoeder (coriander powder)
- 2 g komijnpoeder (cumin powder)
- 3 g knoflookpoeder (garlic powder)
- 4 g uienpoeder (onion powder)
- 2 g cayennepeper (cayenne pepper)
- 30 g tomatenpuree (tomato paste)
- 50 ml water
- 100 ml ongeklopte slagroom (unwhipped cream)
- 15 g honing (honey)
- 1 kippenbouillonblokje (chicken bouillon cube)
- 100 g geraspte kaas (grated cheese)
Flatbread Dough
- 350 g bloem (flour)
- 6 g bakpoeder (baking powder)
- 50 g kruidenroomkaas (herbed cream cheese)
- 4 g zout (salt)
- 170 ml water
- kaasplakjes (cheese slices for stuffing)
- zonnebloemolie (sunflower oil) for frying
Instructions
- Cook the Chicken: Heat the butter and sunflower oil in a frying pan over medium heat. Add the chicken thighs along with garam masala, coriander powder, cumin powder, garlic powder, onion powder, and cayenne pepper. Cook for 5-6 minutes until the chicken is browned and spices are fragrant.
- Add Sauce Ingredients: Stir in the tomato paste, water, cream, and honey. Mix well and let simmer for 5-7 minutes until the sauce thickens slightly.
- Finish the Filling: Crumble the chicken bouillon cube over the pan and add the grated cheese. Stir until creamy and well combined. Remove from heat and allow the filling to cool completely.
- Prepare the Dough: In a large bowl, combine flour, baking powder, herbed cream cheese, salt, and water. Knead the mixture for 10-12 minutes until a cohesive dough forms. Cover and let rest for 10 minutes.
- Divide and Shape Dough Balls: Portion the dough into 8 equal pieces of about 70 g each. Roll each piece into a ball.
- Roll Out Flatbreads: Roll each dough ball into a round flat disc.
- Assemble the Flatbreads: Place a cheese slice on one half of the dough round, then spread approximately 90 g of the cooled chicken filling over the cheese.
- Seal the Flatbreads: Moisten the edges of the dough lightly with water. Fold the dough over the filling and press the edges firmly to seal completely.
- Prepare for Cooking: Place the filled flatbreads on a sheet of baking paper.
- Pan-Fry the Flatbreads: Heat a heavy-bottomed frying pan with a little sunflower oil over medium heat. Cook the stuffed flatbreads, turning occasionally, until both sides are golden brown and cooked through, about 4-5 minutes per side.
Notes
- Ensure the chicken filling is fully cooled before stuffing to prevent the dough from becoming soggy.
- Use a heavy-bottomed pan to evenly cook the flatbreads without burning.
- Adjust cayenne pepper to taste for desired spiciness.
- The resting time for the dough improves its elasticity and makes rolling easier.
- These stuffed flatbreads are best enjoyed warm and fresh.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Indian-inspired
