Recipes

Butter Chicken Flatbread with Raita

This satisfying flatbread, inspired by the Indian flavours, makes a delicious dinner – but can also be served as a party appetizer.

Side Side
Servings Serves 4 People
Preparation Time Takes 1 Hour 45 Minutes

Ingredients

Flatbreads:

  • Flour for dusting
  • 1 lb. pizza dough
  • 1½ cups shredded mozzarella cheese
  • ½ small red onion, sliced

Raita:

  • ½ cup shredded cucumber
  • ⅓ cup Rolling Meadow Dairy™ Greek yogourt
  • 2 tbsp. finely chopped fresh cilantro, divided
  • 1 green onion, finely sliced
  • 2 tsp. lime juice
  • ¼ tsp. ground cumin
  • Pinch each salt and pepper

Instructions

  1. Heat butter in large skillet set over medium heat; cook onion, garlic and ginger for about 2 minutes or slightly softened.
  2. Have chicken lengthwise; slice into 1/4-inch pieces.
  3. Stir chicken, curry paste, salt and pepper into skillet; cook for about 2 minutes or until chicken starts to brown.
  4. Stir in tomato paste; cook for 1 minute.
  5. Stir in strained tomatoes; bring to boil.
  6. Reduce heat to simmer; cook for about 5 minutes or until chicken is cooked through and sauce is thickened. Remove from heat.
  7. Stir in yogurt; let cool to room temperature.

Flatbreads:

  1. Preheat oven to 425˚F.
  2. Arrange rack in lowest position in oven; brush large baking sheet with oil.
  3. On lightly floured work surface, divide pizza dough into two portions. Roll out each portion into 10×6-inch rectangle, about ¼-inch thick.
  4. Divide butter chicken mixture between flatbreads; spread evenly over dough.
  5. Scatter cheese and red onion over top.
  6. Transfer to prepared baking sheet; bake for 20 to 25 minutes or until golden and bubbly.

Raita:

  1. Meanwhile, stir together cucumber, yogurt, half of the cilantro, green onion, lime juice, cumin, salt and pepper; drizzle over flatbread.
  2. Garnish with remaining cilantro.
  3. Cut each flatbread into 4 pieces.

Tip: Substitute boneless skinless chicken thighs for the breasts if desired.

In This Recipe