Best Flatbread with Butter Chicken – Creamy 40-Minute Dinner

The problem: you love the rich, creamy comfort of butter chicken, but you're tired of the same old rice or store-bought naan that turns soggy. You want a meal that feels indulgent yet comes together on a busy weeknight.

This flatbread with butter chicken solves that. Instead of rice, I use a simple homemade flatbread that soaks up the sauce without falling apart. The chicken stays juicy, the sauce is velvety and spiced just right, and the whole thing comes together in about 40 minutes.

The key is a two-step process: first, you make a quick yogurt-based flatbread that gets blistered on a hot skillet. Then you cook the chicken in a spiced tomato-butter sauce. The flatbread is sturdy enough to hold the sauce, yet soft enough to tear and dip.

About the Ingredients

1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces

Thighs stay moist better than breasts. If using breasts, reduce cooking time by 3 minutes to avoid drying out.

1/2 cup (120g) plain full-fat yogurt

Full-fat yogurt adds richness and helps tenderize. Greek yogurt works; thin with 1 tablespoon milk if too thick.

1 tablespoon garam masala

Use a good-quality store-bought blend or make your own. For a milder version, reduce to 2 teaspoons.

1 teaspoon ground cumin

Cumin adds earthy warmth. Substitute with ground coriander for a citrusy note.

1 teaspoon smoked paprika

Smoked paprika gives a subtle smoky depth. Regular paprika works, but add a pinch of cayenne for heat.

1/2 teaspoon salt, plus more to taste

Salt is essential to balance the spices. Use kosher salt and adjust at the end.

2 tablespoons (28g) unsalted butter, divided

Butter is the soul of this dish. Use salted butter and reduce the added salt by 1/4 teaspoon.

1 small yellow onion, finely chopped (about 1 cup)

Onion sweetens the sauce. Shallots or leeks also work—use 1/2 cup.

3 cloves garlic, minced

Fresh garlic is best. Jarred minced garlic: use 1 tablespoon.

1 tablespoon grated fresh ginger

Fresh ginger adds brightness. Ground ginger: use 1 teaspoon, but the flavor is less vibrant.

1 can (15 oz / 425g) tomato puree

Tomato puree gives a smooth sauce. Crushed tomatoes work too; blend them first for a silkier texture.

1/2 cup (120ml) heavy cream

Heavy cream creates a rich sauce. For a lighter option, use half-and-half, but reduce simmering time to avoid curdling.

1/2 teaspoon sugar (optional)

Sugar balances acidity if your tomatoes are tart. Omit if using sweet tomato puree.

For the flatbread: 2 cups (250g) all-purpose flour

All-purpose flour gives a soft flatbread. Whole wheat flour can replace half, but the texture will be denser.

1 teaspoon baking powder

Baking powder helps the flatbread puff slightly. Omit if you prefer a chewier, denser bread.

1/2 teaspoon salt

Salt seasons the dough. Use fine sea salt.

1/2 cup (120ml) plain yogurt

Yogurt adds tenderness and a slight tang. Buttermilk also works—use 1/2 cup.

2-3 tablespoons water, as needed

Water helps bring the dough together. Add gradually; you may not need all of it.

2 tablespoons melted butter or oil for brushing

Brushing the cooked flatbread keeps it soft and adds flavor. Use olive oil for a dairy-free option.

Tips & Tricks

Use cold butter for the sauce

Cold butter cubes emulsify better into the sauce, making it glossy and creamy.

Don't overcook the chicken

Simmer just until cooked through, about 5 minutes. Overcooking makes it tough.

Let the dough rest

Resting the flatbread dough for 10 minutes relaxes the gluten, making it easier to roll and more tender.

Step-by-Step Instructions

1. Marinate the Chicken

In a bowl, combine chicken, yogurt, garam masala, cumin, paprika, and 1/2 teaspoon salt. Stir to coat. Let sit at room temperature for 15 minutes, or up to 24 hours in the fridge.

2. Make the Flatbread Dough

In a large bowl, whisk flour, baking powder, and salt. Add yogurt and mix with a fork. Gradually add water until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth. Cover and rest for 10 minutes.

3. Cook the Flatbreads

Heat a dry cast-iron skillet over medium-high heat (375°F / 190°C). Divide dough into 6 balls. Roll each into a 6-inch circle. Cook one at a time for 1-2 minutes per side, until golden brown spots appear and the bread puffs slightly. Brush with melted butter and keep warm.

4. Sauté the Aromatics

In a large skillet, melt 1 tablespoon butter over medium heat (350°F / 175°C). Add onion and cook, stirring, until soft and translucent, about 4 minutes. Add garlic and ginger, cook for 1 minute until fragrant.

5. Bloom the Spices

Add the remaining 1 tablespoon butter. Once melted, add the marinated chicken (with its marinade). Cook, stirring, for 2-3 minutes until the chicken is lightly browned on the outside but not cooked through.

6. Simmer the Sauce

Pour in the tomato puree and bring to a gentle simmer. Reduce heat to low (200°F / 95°C) and cook, uncovered, for 10 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through (internal temperature reaches 165°F / 74°C).

7. Finish with Cream

Stir in the heavy cream and sugar (if using). Simmer for another 2 minutes until the sauce is velvety. Taste and adjust salt. If the sauce is too thick, add a splash of water.

8. Serve on Flatbreads

Place a warm flatbread on each plate. Spoon the butter chicken over the top, letting the sauce soak into the bread. Garnish with fresh cilantro if desired.

Delicious Variations

Vegetarian

Replace chicken with 1.5 cups of paneer cubes or chickpeas. Reduce simmering time to 5 minutes.

Spicy

Add 1-2 minced green chilies with the garlic, or 1/2 teaspoon cayenne pepper in the marinade.

Dairy-free

Use coconut yogurt for the marinade, coconut cream instead of heavy cream, and olive oil instead of butter.

How to Store Flatbread with Butter Chicken

Frequently Asked Questions

If you try this flatbread with butter chicken, I'd love to know how it turned out. Leave a comment below or tag me in your photos. And if you're looking for more quick weeknight meals, check out my other recipes.

Flatbread with Butter Chicken

Tender flatbreads soaked in rich, spiced butter chicken sauce. A quick, creamy weeknight dinner that delivers takeout-level flavor at home.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup (120g) plain full-fat yogurt
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons (28g) unsalted butter, divided
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (15 oz / 425g) tomato puree
• 1/2 cup (120ml) heavy cream
• 1/2 teaspoon sugar (optional)
• For the flatbread: 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) plain yogurt
• 2-3 tablespoons water, as needed
• 2 tablespoons melted butter or oil for brushing

📋 Instructions

1. 1Marinate the Chicken — In a bowl, combine chicken, yogurt, garam masala, cumin, paprika, and 1/2 teaspoon salt. Stir to coat. Let sit at room temperature for 15 minutes, or up to 24 hours in the fridge.
2. 2Make the Flatbread Dough — In a large bowl, whisk flour, baking powder, and salt. Add yogurt and mix with a fork. Gradually add water until a shaggy dough forms. Knead on a floured surface for 2 minutes until smooth. Cover and rest for 10 minutes.
3. 3Cook the Flatbreads — Heat a dry cast-iron skillet over medium-high heat (375°F / 190°C). Divide dough into 6 balls. Roll each into a 6-inch circle. Cook one at a time for 1-2 minutes per side, until golden brown spots appear and the bread puffs slightly. Brush with melted butter and keep warm.
4. 4Sauté the Aromatics — In a large skillet, melt 1 tablespoon butter over medium heat (350°F / 175°C). Add onion and cook, stirring, until soft and translucent, about 4 minutes. Add garlic and ginger, cook for 1 minute until fragrant.
5. 5Bloom the Spices — Add the remaining 1 tablespoon butter. Once melted, add the marinated chicken (with its marinade). Cook, stirring, for 2-3 minutes until the chicken is lightly browned on the outside but not cooked through.
6. 6Simmer the Sauce — Pour in the tomato puree and bring to a gentle simmer. Reduce heat to low (200°F / 95°C) and cook, uncovered, for 10 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
7. 7Finish with Cream — Stir in the heavy cream and sugar (if using). Simmer for another 2 minutes until the sauce is velvety. Taste and adjust salt. If the sauce is too thick, add a splash of water.
8. 8Serve on Flatbreads — Place a warm flatbread on each plate. Spoon the butter chicken over the top, letting the sauce soak into the bread. Garnish with fresh cilantro if desired.

👨‍🍳 Chef's Note: For an extra touch, brush the cooked flatbread with garlic butter (melted butter mixed with minced garlic and a pinch of salt) for a naan-like flavor.

Servings: 6

Cuisine: Indian-inspired

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Kenji Tanaka

Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.