Flatbread with Butter Chicken

Ingredients

• 454 gboneless, skinless chicken thighs or breasts
• 45 ml (3 tbsp)unsalted butter, melted for cooking
• 240 ml (1 cup)tomato purée
• 240 ml (1 cup)double cream or coconut cream
• 15 ml (1 tbsp)garam masala
• 5 ml (1 tsp)cumin
• 5 ml (1 tsp)coriander
• 2.5 ml (1/2 tsp)turmeric
• 2 clovesgarlic, minced
• 2.5 cm (1 in)ginger, minced
• 150 g (1 cup)onion, chopped
• 60 ml (1/4 cup)nutritional yeast
• 4 piecesflatbread, shop-bought or homemade
• To tasteyoghurt, for marinating
• To tastesalt, for marinating
• To tastefresh coriander, optional garnish

Instructions

1. 1

   Marinate chicken

   Coat the chicken with yoghurt, garam masala, cumin and salt. Leave it to marinate for at least 30 minutes.

2. 2

   Cook the onions

   Melt the butter in a large pan over medium heat. Add the chopped onions and cook until golden brown.

3. 3

   Add aromatics

   Stir in the minced garlic and ginger and cook until fragrant.

4. 4

   Thicken the sauce

   Add the tomato purée and let it simmer for a few minutes, until the sauce thickens.

5. 5

   Cook the chicken

   Add the marinated chicken to the sauce and cook until tender and fully cooked.

6. 6

   Add the cream

   Pour in the cream and stir to combine. Simmer for a further 10 minutes.

7. 7

   Serve with flatbread

   Serve the butter chicken over warm flatbread, with fresh coriander on top if desired.

What is butter chicken?

Butter chicken is a North Indian dish of chicken in a smooth, spiced tomato sauce, often associated with Punjabi cooking. This version pairs the creamy curry with flatbread, making the bread part of the meal rather than a side.

Butter and cream soften the acidity of the tomato, while garam masala and the other spices give the sauce warmth. Nutritional yeast adds a savoury note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 30g protein, 40g carbs, 30g fat.

The chicken supplies most of the protein, while the flatbread and tomato contribute carbohydrates. Butter and cream carry much of the fat; coconut cream also makes the sauce rich. To balance the plate, serve with a green vegetable or salad alongside.

The chicken marinade

Marinating time: the method calls for at least 30 minutes with yoghurt, garam masala, cumin and salt. That rest is useful for flavour, so allow for it when planning the stated 45-minute total time.

Chicken choice: thighs tend to stay juicy, while breasts are leaner and can cook more quickly. Whichever you choose, cook the pieces through before serving.

Building the sauce

Golden onions: cook them in the melted butter until browned, rather than rushing straight to the tomato. This gives the sauce a sweeter, deeper base.

Tomato purée: let it simmer for a few minutes before adding the chicken so it can thicken. Stir it occasionally to keep the sauce from catching on the pan.

Getting the texture right

Creamy finish: stir in the cream thoroughly, then simmer for the full additional 10 minutes specified. Keep the heat gentle so the sauce bubbles softly rather than boiling hard.

Chicken doneness: check the thickest piece is fully cooked before serving. If the chicken is ready before the sauce has finished simmering, keep the heat low and avoid overcooking it.

Choosing the cream

Double cream: this makes the sauce rich and smooth, complementing the butter and tomato.

Coconut cream: use it in the same quantity for a dairy-free alternative. Its flavour will be noticeable alongside the spices.

Warming and serving the flatbread

Warm the flatbread just before serving so it is soft and easy to fold or tear. Follow the packet instructions for shop-bought bread, or warm homemade flatbread in a dry pan.

Serve the chicken over the bread as directed, with extra flatbread alongside if you have it. Fresh coriander is an optional finishing touch.

Recipe notes & tips

• Start marinating the chicken before preparing the other ingredients to make use of the resting time.
• Chop the onions evenly so they cook at a similar rate.
• Keep the pan at medium heat while browning the onions and lower it if they begin to catch.
• Stir the tomato purée as it simmers to help it thicken evenly.
• Warm the flatbread shortly before serving so it stays soft.

Variations

• Use coconut cream: swap it for the double cream for a coconut-scented sauce.
• Choose chicken thighs: use them for a juicier result.
• Add fresh coriander: scatter it over the finished dish for a fresh herbal note.
• Adjust the spice: use less garam masala for a gentler flavour.
• Serve separately: bring the warm flatbread to the table alongside the chicken for easier scooping.

Common mistakes to avoid

• Skipping the marinade: leave the chicken in the yoghurt and spices for at least 30 minutes as directed.
• Undercooking the onions: let them turn golden brown before adding the aromatics.
• Rushing the tomato: give the purée a few minutes to simmer and thicken before adding the chicken.
• Boiling the cream hard: keep the sauce at a gentle simmer for its final 10 minutes.
• Serving cold flatbread: warm it just before the meal so it is soft and pliable.

How to store

Refrigerate leftover chicken and sauce in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened; warm the flatbread separately.

Frequently asked questions