# Restaurant Style Flatbread with Butter Chicken

A delicious combination of soft flatbread stuffed with creamy, rich, and juicy butter chicken, offering a restaurant-quality experience at home.

- Cuisine: Indian
- Category: Soup
- Language: ur

## 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

## Instructions

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

## Equipment

- pan
- bowl
- rolling pin
- tawa (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.

## Source

- Original video: https://www.instagram.com/reel/DVF8E4LDYvQ/?igsh=c2wzeWtzaHR1MXJ3
- Recipe page: https://www.cliprecipe.com/recipe/adb12689-4c66-4e73-b1aa-b71d5a620ae0
- Extracted: 2026-03-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt