Ingredients

• 25 g butter (unsalted)
• 20 ml sunflower oil
• 600 g chicken thighs (diced)
• 5 g garam masala (1⅔ tsp)
• 2 g coriander powder (⅔ tsp)
• 2 g ground cumin (⅔ tsp)
• 3 g garlic powder (1 tsp)
• 4 g onion powder (1⅓ tsp)
• 2 g cayenne pepper (⅔ tsp)
• 30 g tomato paste
• 50 ml water
• 100 ml heavy cream
• 15 g honey
• 1 chicken stock cube
• 100 g grated cheese (Gouda cheese)
• 350 g flour (all-purpose flour)
• 50 g herb cream cheese
• 4 g salt (⅔ tsp)
• 6 g baking powder
• 170 ml water
• slices of cheese
• sunflower oil (for frying)

Instructions

1. Heat the butter and sunflower oil in a frying pan over medium heat. Add the chicken thighs, garam masala, coriander powder, ground cumin, garlic powder, onion powder, and cayenne pepper. Cook for 5–6 minutes.

2. Add the tomato paste, water, heavy cream, and honey. Mix well and simmer for 5–7 minutes until the sauce thickens.

3. Crumble the chicken stock cube over the pan. Add the grated cheese and stir until smooth and creamy. Remove from the heat and let the chicken filling cool completely.

4. Place the flour, baking powder, herb cream cheese, salt, and water in a large bowl. Knead for 10–12 minutes until smooth. Cover and let rest for 10 minutes.

5. Divide the dough into 8 equal pieces (about 70 g each) and shape them into balls.

6. Roll out one dough ball into a circle.

7. Place a slice of cheese on one half of the dough and top it with about 90 g of the chicken filling.

8. Lightly moisten the edges, fold the dough over the filling, and seal by pressing the edges.

9. Place the filled dough on a sheet of parchment paper.

10. Heat a heavy-bottomed frying pan with a small amount of oil. Cook the flatbread over medium heat until golden brown and fully cooked on both sides.