Name: Butter Chicken Flatbread Recipe (Easy, Cheesy & Homemade)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 4 pieces Flatbread (naan, pita, or store-bought) (Use your favorite type.); 2 cups Cooked chicken, shredded or chopped (Rotisserie chicken works great.); 2 tablespoons Butter (For classic buttery flavor.); 2 cloves Garlic, minced; 1 teaspoon Ginger, grated (Fresh is best, but paste is fine.); 3/4 cup Tomato sauce or crushed tomatoes (Base of the sauce.); 1/3 cup Heavy cream or half and half (Makes it rich.); 1-1.5 teaspoons Garam masala (Main spice blend.); 1/2 teaspoon Smoked paprika or chili powder (For warmth and color.); to taste Salt and black pepper; 1 cup Mozzarella cheese, shredded (For gooey cheese pull.); 1 small Red onion, sliced (optional) (Adds a little bite.); 1/4 cup Cilantro, chopped (optional) (For a fresh finish.); 1 squeeze Lemon (optional) (Wakes everything up.)

Description

A comforting, easy-to-make flatbread topped with tender chicken in a buttery, spiced sauce, perfect for weeknight dinners.

Ingredients

For the flatbread

4 pieces Flatbread (naan, pita, or store-bought) (Use your favorite type.)

For the butter chicken sauce

2 cups Cooked chicken, shredded or chopped (Rotisserie chicken works great.)
2 tablespoons Butter (For classic buttery flavor.)
2 cloves Garlic, minced
1 teaspoon Ginger, grated (Fresh is best, but paste is fine.)
3/4 cup Tomato sauce or crushed tomatoes (Base of the sauce.)
1/3 cup Heavy cream or half and half (Makes it rich.)
1-1.5 teaspoons Garam masala (Main spice blend.)
1/2 teaspoon Smoked paprika or chili powder (For warmth and color.)
to taste Salt and black pepper

For assembly

1 cup Mozzarella cheese, shredded (For gooey cheese pull.)
1 small Red onion, sliced (optional) (Adds a little bite.)
1/4 cup Cilantro, chopped (optional) (For a fresh finish.)
1 squeeze Lemon (optional) (Wakes everything up.)

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Instructions

Preparation

Preheat the oven to 425°F (220°C). If using a pizza stone or sheet pan, let it heat up as well.
In a skillet, melt 2 tablespoons of butter over medium heat. Add 2 minced garlic cloves and 1 teaspoon grated ginger, and stir for 30 seconds until fragrant.
Pour in 3/4 cup of tomato sauce (or crushed tomatoes) and add 1 to 1.5 teaspoons of garam masala, 1/2 teaspoon smoked paprika, and a pinch of salt and pepper. Let it simmer for about 5 minutes until it thickens slightly.
Stir in 1/3 cup of heavy cream and keep the heat low, allowing the mixture to bubble gently for 2 minutes. Adjust the seasoning as needed.
Add about 2 cups of cooked chicken to the sauce and stir well to coat. Warm it through for 2 to 3 minutes.

Assembly

Place flatbreads on a baking sheet, spoon the butter chicken mixture on top, and sprinkle with mozzarella cheese. Add red onion if using.
Bake for 8 to 12 minutes until the cheese is melted and the edges are crisp.
Finish with chopped cilantro and a squeeze of lemon before slicing.

Notes

Allow the flatbread to cool for 2 minutes before slicing to help toppings stay intact. Use a thicker sauce to prevent soggy flatbreads, and do not overload toppings.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: dinner, Main Course
Cuisine: Indian