Restaurant Style Flatbread with Butter Chicken

Serves 1
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Directions

  1. 1Take 300g boneless chicken.
  2. 2Take 300g boneless chicken.
  3. 3Take 300g boneless chicken.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Mix well and let the chicken rest for 10 minutes.
  8. 8Mix well and let the chicken rest for 10 minutes.
  9. 9Mix well and let the chicken rest for 10 minutes.
  10. 10For the dough, take 4 cups of all-purpose flour (which is 0.5 kg by weight).
  11. 11For the dough, take 4 cups of all-purpose flour (which is 0.5 kg by weight).
  12. 12For the dough, take 4 cups of all-purpose flour (which is 0.5 kg by weight).
  13. 13Add 1 teaspoon salt, 0.5 teaspoon sugar, 2 teaspoons instant yeast, 0.5 teaspoon baking powder, 3 teaspoons yogurt, and 2 teaspoons cooking oil.
  14. 14Add 1 teaspoon salt, 0.5 teaspoon sugar, 2 teaspoons instant yeast, 0.5 teaspoon baking powder, 3 teaspoons yogurt, and 2 teaspoons cooking oil.
  15. 15Add 1 teaspoon salt, 0.5 teaspoon sugar, 2 teaspoons instant yeast, 0.5 teaspoon baking powder, 3 teaspoons yogurt, and 2 teaspoons cooking oil.
  16. 16Mix well and knead into a soft dough using lukewarm water.
  17. 17Mix well and knead into a soft dough using lukewarm water.
  18. 18Mix well and knead into a soft dough using lukewarm water.
  19. 19Apply oil to the dough and let it rest for one hour.
  20. 20Apply oil to the dough and let it rest for one hour.
  21. 21Apply oil to the dough and let it rest for one hour.
  22. 22To prepare the butter chicken, add 1 tablespoon butter and 1 tablespoon oil to a pan.
  23. 23To prepare the butter chicken, add 1 tablespoon butter and 1 tablespoon oil to a pan.
  24. 24To prepare the butter chicken, add 1 tablespoon butter and 1 tablespoon oil to a pan.
  25. 25Add the marinated chicken and 2 tablespoons yogurt.
  26. 26Add the marinated chicken and 2 tablespoons yogurt.
  27. 27Add the marinated chicken and 2 tablespoons yogurt.
  28. 28Add the puree of one medium-sized tomato.
  29. 29Add the puree of one medium-sized tomato.
  30. 30Add the puree of one medium-sized tomato.
  31. 31Cover and cook for 5-6 minutes.
  32. 32Cover and cook for 5-6 minutes.
  33. 33Cover and cook for 5-6 minutes.
  34. 34Add 2 tablespoons chili garlic ketchup and 4 tablespoons fresh cream (or fresh malai).
  35. 35Add 2 tablespoons chili garlic ketchup and 4 tablespoons fresh cream (or fresh malai).
  36. 36Add 2 tablespoons chili garlic ketchup and 4 tablespoons fresh cream (or fresh malai).
  37. 37Add approximately 0.33 cup of mozzarella cheese and cheddar cheese. This completes the stuffing.
  38. 38Add approximately 0.33 cup of mozzarella cheese and cheddar cheese. This completes the stuffing.
  39. 39Add approximately 0.33 cup of mozzarella cheese and cheddar cheese. This completes the stuffing.
  40. 40Once the dough has risen well after an hour, cut it into eight equal pieces to make eight equal-sized dough balls.
  41. 41Once the dough has risen well after an hour, cut it into eight equal pieces to make eight equal-sized dough balls.
  42. 42Once the dough has risen well after an hour, cut it into eight equal pieces to make eight equal-sized dough balls.
  43. 43Lightly flour a tray, place the dough balls, cover, and set aside.
  44. 44Lightly flour a tray, place the dough balls, cover, and set aside.
  45. 45Lightly flour a tray, place the dough balls, cover, and set aside.
  46. 46Take one dough ball, roll it out into a medium-sized flatbread, not too thin or too thick.
  47. 47Take one dough ball, roll it out into a medium-sized flatbread, not too thin or too thick.
  48. 48Take one dough ball, roll it out into a medium-sized flatbread, not too thin or too thick.
  49. 49Place some cheddar cheese and mozzarella cheese, about 3 tablespoons of the butter chicken stuffing, in the center.
  50. 50Place some cheddar cheese and mozzarella cheese, about 3 tablespoons of the butter chicken stuffing, in the center.
  51. 51Place some cheddar cheese and mozzarella cheese, about 3 tablespoons of the butter chicken stuffing, in the center.
  52. 52Apply water to the edges and seal them well with your fingers to prevent the stuffing from coming out.
  53. 53Apply water to the edges and seal them well with your fingers to prevent the stuffing from coming out.
  54. 54Apply water to the edges and seal them well with your fingers to prevent the stuffing from coming out.
  55. 55Heat a tawa (griddle), place one flatbread on it, cover, and cook on medium-low heat for 2-3 minutes.
  56. 56Heat a tawa (griddle), place one flatbread on it, cover, and cook on medium-low heat for 2-3 minutes.
  57. 57Heat a tawa (griddle), place one flatbread on it, cover, and cook on medium-low heat for 2-3 minutes.
  58. 58Once one side is cooked, flip it and apply a little oil or butter.
  59. 59Once one side is cooked, flip it and apply a little oil or butter.
  60. 60Once one side is cooked, flip it and apply a little oil or butter.
  61. 61Cover for 1-2 minutes periodically and keep turning the sides to ensure it cooks thoroughly from the inside.
  62. 62Cover for 1-2 minutes periodically and keep turning the sides to ensure it cooks thoroughly from the inside.
  63. 63Cover for 1-2 minutes periodically and keep turning the sides to ensure it cooks thoroughly from the inside.
  64. 64Cook the edges by holding them with tongs until golden.
  65. 65Cook the edges by holding them with tongs until golden.
  66. 66Cook the edges by holding them with tongs until golden.
  67. 67Repeat the process for all flatbreads.
  68. 68Repeat the process for all flatbreads.
  69. 69Repeat the process for all flatbreads.
  70. 70Take a little butter (or ghee), add crushed red chilies and green coriander.
  71. 71Take a little butter (or ghee), add crushed red chilies and green coriander.
  72. 72Take a little butter (or ghee), add crushed red chilies and green coriander.
  73. 73Apply this mixture generously over the cooked flatbreads to keep them soft and enhance their flavor.
  74. 74Apply this mixture generously over the cooked flatbreads to keep them soft and enhance their flavor.
  75. 75Apply this mixture generously over the cooked flatbreads to keep them soft and enhance their flavor.

Ingredients

  • 300 g boneless chicken
  • 300 g boneless chicken
  • 300 g boneless chicken
  • 1 tbsp ginger-garlic paste
  • 1 tbsp ginger-garlic paste
  • 1 tbsp ginger-garlic paste
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp red chili powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 1 tsp coriander powder
  • 0.25 tsp turmeric powder
  • 0.25 tsp turmeric powder
  • 0.25 tsp turmeric powder
  • 1 tsp Kashmiri red chilies
  • 1 tsp Kashmiri red chilies
  • 1 tsp Kashmiri red chilies
  • 1 tsp kasuri methi
  • 1 tsp kasuri methi
  • 1 tsp kasuri methi
  • 4 cups all-purpose flour (maida)
  • 4 cups all-purpose flour (maida)
  • 4 cups all-purpose flour (maida)
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 0.5 tsp sugar
  • 2 tsp instant yeast
  • 2 tsp instant yeast
  • 2 tsp instant yeast
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 3 tsp yogurt
  • 3 tsp yogurt
  • 3 tsp yogurt
  • 2 tsp cooking oil
  • 2 tsp cooking oil
  • 2 tsp cooking oil
  • lukewarm water
  • lukewarm water
  • lukewarm water
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp oil
  • 1 tbsp oil
  • 1 tbsp oil
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 2 tbsp yogurt
  • 1 medium-sized tomato, pureed
  • 1 medium-sized tomato, pureed
  • 1 medium-sized tomato, pureed
  • 2 tbsp chili garlic ketchup
  • 2 tbsp chili garlic ketchup
  • 2 tbsp chili garlic ketchup
  • 4 tbsp fresh cream
  • 4 tbsp fresh cream
  • 4 tbsp fresh cream
  • 0.33 cup mozzarella cheese
  • 0.33 cup mozzarella cheese
  • 0.33 cup mozzarella cheese
  • 0.33 cup cheddar cheese
  • 0.33 cup cheddar cheese
  • 0.33 cup cheddar cheese
  • crushed red chilies
  • crushed red chilies
  • crushed red chilies
  • green coriander
  • green coriander
  • 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.