Serves 1
Directions
- 1Take 300g boneless chicken.
- 2Add 1 tablespoon ginger-garlic paste, 0.5 teaspoon salt, 1 teaspoon red chili powder, 1 teaspoon black pepper powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 1 teaspoon Kashmiri red chilies for color, and 1 teaspoon kasuri methi.
- 3Mix well and let the chicken rest for 10 minutes.
- 4For the dough, take 4 cups of all-purpose flour (which is 0.5 kg by weight).
- 5Add 1 teaspoon salt, 0.5 teaspoon sugar, 2 teaspoons instant yeast, 0.5 teaspoon baking powder, 3 teaspoons yogurt, and 2 teaspoons cooking oil.
- 6Mix well and knead into a soft dough using lukewarm water.
- 7Apply oil to the dough and let it rest for one hour.
- 8To prepare the butter chicken, add 1 tablespoon butter and 1 tablespoon oil to a pan.
- 9Add the marinated chicken and 2 tablespoons yogurt.
- 10Add the puree of one medium-sized tomato.
- 11Cover and cook for 5-6 minutes.
- 12Add 2 tablespoons chili garlic ketchup and 4 tablespoons fresh cream (or fresh malai).
- 13Add approximately 0.33 cup of mozzarella cheese and cheddar cheese. This completes the stuffing.
- 14Once the dough has risen well after an hour, cut it into eight equal pieces to make eight equal-sized dough balls.
- 15Lightly flour a tray, place the dough balls, cover, and set aside.
- 16Take one dough ball, roll it out into a medium-sized flatbread, not too thin or too thick.
- 17Place some cheddar cheese and mozzarella cheese, about 3 tablespoons of the butter chicken stuffing, in the center.
- 18Apply water to the edges and seal them well with your fingers to prevent the stuffing from coming out.
- 19Heat a tawa (griddle), place one flatbread on it, cover, and cook on medium-low heat for 2-3 minutes.
- 20Once one side is cooked, flip it and apply a little oil or butter.
- 21Cover for 1-2 minutes periodically and keep turning the sides to ensure it cooks thoroughly from the inside.
- 22Cook the edges by holding them with tongs until golden.
- 23Repeat the process for all flatbreads.
- 24Take a little butter (or ghee), add crushed red chilies and green coriander.
- 25Apply this mixture generously over the cooked flatbreads to keep them soft and enhance their flavor.
Ingredients
- 300 g boneless chicken
- 1 tbsp ginger-garlic paste
- 0.5 tsp salt
- 1 tsp red chili powder
- 1 tsp black pepper powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 0.25 tsp turmeric powder
- 1 tsp Kashmiri red chilies
- 1 tsp kasuri methi
- 4 cups all-purpose flour (maida)
- 1 tsp salt
- 0.5 tsp sugar
- 2 tsp instant yeast
- 0.5 tsp baking powder
- 3 tsp yogurt
- 2 tsp cooking oil
- lukewarm water
- 1 tbsp butter
- 1 tbsp oil
- 2 tbsp yogurt
- 1 medium-sized tomato, pureed
- 2 tbsp chili garlic ketchup
- 4 tbsp fresh cream
- 0.33 cup mozzarella cheese
- 0.33 cup cheddar cheese
- crushed red chilies
- green coriander
Equipment
panbowlrolling pintawa (griddle)
Tips
- Kasuri methi adds a great flavor to the chicken.
- Rest the chicken for 10 minutes after marinating.
- Rest the dough for 1 hour to rise well.
- When cooking the flatbread, cover and cook on medium-low heat for 2-3 minutes per side.
- Apply oil or butter to the flatbread while cooking.
- Cook the corners of the flatbread to ensure it is cooked through.
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