Butter Chicken Flatbread Recipe (Easy & Creamy Dinner Idea)
Make butter chicken flatbread with tender chicken and creamy spiced sauce. Easy, flavorful recipe perfect for a quick dinner or fusion meal!
Equipment
- Mixing bowls
- Skillet or saucepan
- Rolling pin (for flatbread)
- Griddle or skillet (for cooking flatbread)
- Oven or stovetop
Ingredients
For Butter Chicken:
- 1 lb chicken breast or thighs, cubed
- ½ cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp chili powder
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 cup tomato puree
- 1 cup heavy cream (or yogurt for lighter version)
- Salt and pepper to taste
- Fresh cilantro for garnish
For Flatbread (Naan or Roti):
- 2 cups all-purpose flour (or whole wheat for roti)
- ½ cup yogurt (for naan)
- ½ cup warm water
- 1 tsp salt
- 1 tsp baking powder
- 2 tbsp oil or ghee
Instructions
- Marinate chicken: Mix yogurt, lemon juice, and spices. Coat chicken and marinate for at least 30 minutes.
- Cook chicken: Grill or sauté until lightly charred and cooked through. Set aside.
- Make sauce: Melt butter in a skillet. Sauté onion, garlic, and ginger until fragrant. Add tomato puree and simmer. Stir in cream and seasonings. Add chicken and simmer until flavors meld.
- Prepare flatbread: Mix flour, yogurt, water, salt, and baking powder. Knead into dough. Roll out portions and cook on a hot skillet until puffed and golden.
- Serve: Place butter chicken in a serving dish and accompany with warm flatbread. Garnish with cilantro.
- Expert Tip: Brush flatbread with garlic butter before serving for extra indulgence.
Notes
- Whole wheat flatbread adds fiber and a nutty flavor.
- Substitute cream with yogurt or coconut milk for a lighter version.
- Paneer or chickpeas can replace chicken for a vegetarian alternative.
- Store butter chicken separately from flatbread; reheat gently before serving.
- Perfect for customizing: add extra spice, cheese, or stuffed paratha for variety.