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Butter Chicken Flatbread With Eggs

Ready in 47 minutes
Prep 30 minutes
Cook 17 minutes
4
SERVINGS
METRIC
IMPERIAL

Garnish Ingredients

  • yogurt, fresh cilantro sprigs, fresh mint leaves and black pepper for garnish

Ingredients

  • 454 g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 75 ml plain yogurt
  • 15 ml curry powder
  • 15 ml garam masala
  • 5 ml salt
  • 2 ml garlic powder
  • 2 ml ground coriander
  • 1 ml ground cumin
  • 30 ml oil
  • 1 small onion, diced
  • 398 ml crushed tomatoes
  • 400 g garlic naan bread
  • 250 ml crumbled feta cheese
  • 125 ml diced dill pickle
  • 4 eggs
A delightful blend of textures and flavours! The sour dill pickles compliment and balance the richness of the comforting butter chicken.

Instructions

In a medium bowl, combine chicken, yogurt, curry powder, garam masala, salt, garlic powder, coriander and cumin. Let marinate for 30 minutes.

Preheat oven to 400°F (200°C).

In a large non-stick skillet, heat oil over medium-high heat; sauté onion for 1 minute. Add chicken mixture and cook 4 minutes, stirring occasionally. Stir in crushed tomatoes; cook for 2 minutes.

Place naan bread on a large parchment paper-lined baking sheet. Divide butter chicken evenly among naan slices; sprinkle with feta cheese and pickles. Make a well in the centre of each naan and crack one egg into each well.

Bake for 10-15 minutes or until egg whites are cooked and yolks are still runny. Drizzle with yogurt and garnish with cilantro, mint and pepper to serve.

Tips
  • How can you save time when preparing flatbreads?
Nutritional Facts
  • Amount Per Serving
    850 Calories
  • Total Fat
    38 g
  • Sodium
    2310 mg
  • Carbohydrates
    77 g
  • Fibre
    8 g
  • Sugars
    11 g
  • Protein
    50 g
  • Excellent source of vitamin K, riboflavin, niacin, vitamin B12, pantothenate, zinc, calcium and selenium.
  • Good source of vitamin A, thiamin and manganese.

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