A fusion of creamy, spiced butter chicken layered over warm flatbread and baked with melted cheese for a comforting, flavorful meal.

2 cups cooked chicken, shredded or diced

2 tablespoons butter

1 small onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

1 cup tomato puree

1/2 cup heavy cream

1/2 cup plain yogurt

1 tablespoon garam masala

1 teaspoon turmeric

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon chili powder

Salt to taste

1 tablespoon sugar

Fresh cilantro, chopped

4 flatbreads or naan

1 cup shredded mozzarella or cheddar cheese

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Melt butter in a pan over medium heat and sauté the chopped onion until soft and translucent.
Add garlic and ginger, cooking until fragrant.
Stir in tomato puree and cook for about 5 minutes.
Add garam masala, turmeric, paprika, cumin, chili powder, salt, and sugar. Mix well.
Stir in yogurt and heavy cream, simmering until the sauce thickens.
Add cooked chicken and simmer for 5 to 7 minutes until fully coated and heated through.
Preheat oven to 200°C (400°F).
Place flatbreads on a baking tray and spread the butter chicken mixture evenly over each.
Sprinkle shredded cheese on top.
Bake for 8 to 10 minutes until cheese is melted and bubbly.
Garnish with fresh cilantro and serve immediately.

Substitute chicken with paneer or tofu for a vegetarian version.

Add extra chili powder or fresh chilies for more heat.

Use coconut milk or reduce cream for a lighter option.

Try different cheeses like feta or pepper jack for variation.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in oven at 180°C for 8–10 minutes for best texture.

Butter chicken mixture can be made ahead and assembled before baking.