Make Restaurant Style Flatbread with Butter Chicken like a Pro with This Trick

Ingredients

• 300 g Chicken Breast (boneless, cut into bite‑size pieces)
• 1 tbsp Garlic Ginger Paste (store‑bought)
• 1 tsp Salt (fine sea salt)
• 1 tsp Red Chili Powder (mild)
• 1 tsp Black Pepper Powder (ground)
• 1 tsp Cumin Powder (ground)
• 1 tsp Coriander Powder (ground)
• 0.25 tsp Turmeric Powder (ground)
• 1 tsp Kashmiri Red Chili Powder (bright red, mild heat)
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 4 cups All-Purpose Flour (sifted)
• 0.5 tsp Sugar (granulated)
• 2 tsp Instant Yeast (active dry)
• 0.5 tsp Baking Powder (double‑acting)
• 3 tbsp Plain Yogurt (room temperature)
• 2 tbsp Cooking Oil (neutral vegetable oil)
• 200 ml Warm Water (lukewarm, adjust as needed for soft dough)
• 1 tbsp Butter (unsalted)
• 1 tbsp Oil (neutral, for butter chicken)
• 2 tbsp Yogurt (plain, for butter chicken)
• 0.5 cup Tomato Puree (freshly blended from a medium tomato)
• 2 tbsp Chili Garlic Ketchup (store‑bought)
• 4 tbsp Fresh Cream (heavy cream)
• 0.33 cup Mozzarella Cheese (shredded)
• 2 tbsp Cheddar Cheese (shredded)
• 1 tbsp Butter or Ghee for Topping (unsalted butter or ghee)
• 1 tsp Red Chili Flakes (optional, for topping)
• 1 tbsp Fresh Coriander (chopped)

Instructions

1. Marinate the Chicken

   In a bowl combine chicken pieces with garlic‑ginger paste, salt, red chili powder, black pepper, cumin, coriander, turmeric, Kashmiri chili, and kasuri methi. Mix well and let rest for 10 minutes.

   Time: PT15M

2. Prepare the Naan Dough

   In a large mixing bowl add sifted flour, salt, sugar, instant yeast, baking powder, yogurt, and cooking oil. Gradually add warm water while mixing until a soft, non‑sticky dough forms. Knead for 5‑7 minutes.

   Time: PT10M

3. Let the Dough Rise

   Lightly oil the surface of the dough, cover with a kitchen towel, and let it rest in a warm place for 1 hour until doubled in size.

   Time: PT1H

4. Cook the Butter Chicken Filling

   Heat 1 tbsp butter and 1 tbsp oil in a pan over medium heat. Add the marinated chicken and sauté 2 minutes. Stir in 2 tbsp yogurt, then add tomato puree, cover, and cook 5‑6 minutes. Uncover, add chili‑garlic ketchup, fresh cream, shredded mozzarella and cheddar, and cook another 2 minutes until cheese melts. Set aside.

   Time: PT12M

5. Divide and Shape the Dough

   Punch down the risen dough, divide it into 8 equal portions, and roll each into a smooth ball. Let rest for 5 minutes covered with a damp cloth.

   Time: PT5M

6. Roll, Fill, and Seal the Naan

   On a lightly floured surface roll each ball into a medium‑thick circle. Sprinkle a little shredded cheddar and mozzarella in the center, add about 3 tbsp of the butter‑chicken stuffing, fold the edges over, and seal the edges by pinching with wet fingers.

   Time: PT15M

7. Cook the Stuffed Naan on the Tawa

   Heat a tawa over medium‑low heat. Place one naan on the hot surface, cover with a lid, and cook 2‑3 minutes until the bottom is lightly golden. Flip, brush the top with a little oil or butter, cook another 2‑3 minutes, then cover for an additional 1 minute. Repeat for all naan.

   Time: PT40M

8. Finish with Herb Butter

   Mix melted butter or ghee with red chili flakes and chopped coriander. Brush this mixture over the hot naan before serving.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12g

Carbohydrates

30g

Fat

11g

Fiber

2g