Dinner
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An indian inspired pizza with cilantro cream, aromatic chicken, and award winning flatbread.
This recipe is one of my new favorites that I discovered in Christine Ha’s Recipes from My Home Kitchen cookbook that she put out after winning MasterChef season 3. Did anyone watch episode 1 of MasterChef season 7 yet? I think it started last week maybe? I’m kind of hit or miss on the cooking shows I’ll watch, but as long as MasterChef is still running, I’ll still be watching! Maybe I have a tiny crush on Gordon, I don’t know…
These flatbreads have more ingredients than I normally like to use in a dinner recipe, but a lot of them are pantry staples or otherwise just easy ingredients you can find in no time at the grocery store. I was afraid after looking at the recipe that it would take me over an hour to make, but the whole recipe was done in only 30 minutes! Once you get the dough made, everything else can be whipped up during it’s resting period then made and thrown in the oven. On busy days, I’m all about a meal that I can prep, make, eat, and clean-up in under an hour.
Trust me, the flavors in this indian inspired flatbread are going to blow your mind. Who knew that you can make a “pizza sauce” out of heavy cream and cilantro and it’s basically the best thing that you’ve ever tasted?? Also, don’t leave out the fried egg on top; it’s the cherry on top!
Bombay Chicken Flatbread
- Total Time: 30 mins
- Yield: 4
Description
Recipe from Christine Ha’s Recipes from My Home Kitchen
Ingredients
Scale
Flatbread
- 2 3/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons olive oil (affiliate)
- 1 cup beer, chilled
Chicken
- 1 teaspoon peeled, minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon curry powder
- 1/4 teaspoon garam masala
- 1/4 teaspoon turmeric
- 12 oz boneless, skinless chicken breasts, cut into bite sized pieces
- 1 tablespoon olive oil (affiliate)
- 1 tablespoon unsalted butter (affiliate)
Cilantro Cream
- 1 cup heavy cream
- 1/2 cup packed cilantro
- 1 teaspoon kosher salt
Toppings
- 4 oz feta cheese, crumbled
- 1 1/2 cups fresh mozza cheese, torn into bite size pieces
- 2 tablespoons oil
- 4 large eggs
- 1/4 cup chopped cilantro
Instructions
- To make the flatbread, combine flour, salt, sugar, and oil in the bowl of a stand mixer. Mix on medium speed until combined then slowly pour in chilled beer.
- Mix for 5 minutes or until dough starts to pull away from the sides of the bowl and starts to form a smooth ball.
- Cover bowl and let rest for 20 minutes.’
- In medium sized bowl, combine minced ginger, garlic, salt, curry powder, garam masala, turmeric, and chicken pieces. Toss to completely coat.
- Heat olive oil and butter in large skillet and cook chicken over medium high heat until starting to turn golden brown, about 3 minutes. Set aside
- To make cilantro cream, combine heavy cream, cilantro, and salt in blender. Pulse until smooth and light green, but don’t overblend or the cream will start to curdle! Set aside.
- Preheat oven to 500 degrees and place 2 pizza stones in the oven. If you don’t have a stone, place parchment paper on large baking sheet.
- Divide dough into 4 pieces and roll each piece out into a thin flatbread, about 6 inches x 12 inches.
- Transfer dough to baking sheet or stone and spread 1/4 cup of cilantro cream over top then top with feta cheese, mozza pieces, and chicken. Bake for 8-10 minutes or until edges start to brown and cheese is melted.
- While flatbread is in the oven, fry 4 eggs in 2 tablespoons oil until the white is set but the yolk is still runny.
- Remove flatbread from the oven and top with fried eggs and fresh cilantro.
- Serve immediately!
- Prep Time: 20 mins
- Cook Time: 10 mins
Other Chicken Recipes You’ll Love!
Caprese And Pesto Grilled Chicken Pizza
Pressure Cooker Pulled BBQ Chicken