eCook Meal
Butter Chicken Flatbread
with a tomato sambal & Greek yoghurt
Craving a loaded flatbread but also some butter chicken? Now you can satisfy both in one go, Chef! Chicken soaks up a delicious combination of butter chicken curry paste, rich tomato passata, silky onion, garlic & fresh cream. Served on a toasted flatbread with a homemade tomato sambal for freshness, cashews for crunch and Greek yoghurt for creaminess.
Serving guide
Choose your portion size.
GOLDEN Chicken
Place a pot over high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
BUTTER Chicken
Return the pot to medium heat with a drizzle of oil. Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the curry paste and garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Tomato passata, cream, and a splash of water. Simmer until thickened, 5-6 minutes (stirring occasionally). In the final 1-2 minutes, mix in the Chicken and simmer until cooked through and sauce is reduced. Remove from the heat, add a sweetener (to taste), and a seasoning.
TOAST
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 mintues per side.
NUTS
Return the pan to medium heat and add the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAMBAL
In a small bowl, combine the pickled Onion, Tomato, ½ the coriander, toss to combine, and season.
TIME TO DINE
Load flatbread/s with the butter Chicken, add dollops of the yoghurt, and scatter the sambal over. Garnish with a sprinkle of coriander and cashews. Well done, Chef!
GOLDEN Chicken
Place a pot over high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
BUTTER Chicken
Return the pot to medium heat with a drizzle of oil. Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the curry paste and garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the Tomato passata, cream, and a splash of water. Simmer until thickened, 5-6 minutes (stirring occasionally). In the final 1-2 minutes, mix in the Chicken and simmer until cooked through and sauce is reduced. Remove from the heat, add a sweetener (to taste), and a seasoning.
TOAST
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 mintues per side.
NUTS
Return the pan to medium heat and add the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAMBAL
In a small bowl, combine the pickled Onion, Tomato, ½ the coriander, toss to combine, and season.
TIME TO DINE
Load flatbread/s with the butter Chicken, add dollops of the yoghurt, and scatter the sambal over. Garnish with a sprinkle of coriander and cashews. Well done, Chef!
GOLDEN Chicken
Place a pot over high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
BUTTER Chicken
Return the pot to medium heat with a drizzle of oil. Fry the onion until soft, 5-6 minutes (shifting occasionally). Add the curry paste and garlic and fry until fragrant, 2-3 minutes (shifting constantly). Add the Tomato passata, cream, and a splash of water. Simmer until thickened, 7-8 minutes (stirring occasionally). In the final 2-3 minutes, mix in the Chicken and simmer until cooked through and sauce is reduced. Remove from the heat, add a sweetener (to taste), and a seasoning.
TOAST
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 mintues per side.
NUTS
Return the pan to medium heat and add the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAMBAL
In a small bowl, combine the pickled Onion, Tomato, ½ the coriander, toss to combine, and season.
TIME TO DINE
Load flatbreads with the butter Chicken, add dollops of the yoghurt, and scatter the sambal over. Garnish with a sprinkle of coriander and cashews. Well done, Chef!
GOLDEN Chicken
Place a pot over high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
BUTTER Chicken
Return the pot to medium heat with a drizzle of oil. Fry the onion until soft, 5-6 minutes (shifting occasionally). Add the curry paste and garlic and fry until fragrant, 2-3 minutes (shifting constantly). Add the Tomato passata, cream, and a splash of water. Simmer until thickened, 7-8 minutes (stirring occasionally). In the final 2-3 minutes, mix in the Chicken and simmer until cooked through and sauce is reduced. Remove from the heat, add a sweetener (to taste), and a seasoning.
TOAST
Place a pan over medium heat. When hot, toast the naan until golden, 1-2 mintues per side.
NUTS
Return the pan to medium heat and add the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAMBAL
In a small bowl, combine the pickled Onion, Tomato, ½ the coriander, toss to combine, and season.
TIME TO DINE
Load flatbreads with the butter Chicken, add dollops of the yoghurt, and scatter the sambal over. Garnish with a sprinkle of coriander and cashews. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R199.98
for 4 servings · R49.99 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cashew Nuts needs 60 gCashew Nut Chicken 400 g 400 g at R109.99 · 15% of packR16.50
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Pickled Onions needs 80 gMild Pickled Onions 780 g 780 g at R69.99 · 10% of packR7.18
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 10% of packR4.10
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Spice & All Things Nice Indian Butter Chicken Curry Paste needs 60 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 12% of packR6.60
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Tomatoes needs 2Flavourburst™ Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Onions needs 2Hot Pickled Onions 390 g R47.99 · whole pack (size can't be divided)R47.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Naan Breads needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- Greek Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butter Chicken Flatbread?
The preparation time for Butter Chicken Flatbread with a tomato sambal & Greek yoghurt is between 25 and 45 minutes.
What is the total time required to make Butter Chicken Flatbread with a tomato sambal & Greek yoghurt?
The total time required to make Butter Chicken Flatbread with a tomato sambal & Greek yoghurt is between 40 and 60 minutes.
How many servings does Butter Chicken Flatbread provide?
4 servings
What are the main ingredients in Butter Chicken Flatbread?
Cashew Nuts, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Cream, Garlic Clove/s, Garlic Cloves, Greek Yoghurt, Naan Bread/s, Naan Breads, Onion, Onions, Pickled Onions, Spice & All Things Nice Indian Butter Chicken Curry Paste, Tomato, Tomato Passata, Tomatoes
What is the nutritional information of Butter Chicken Flatbread?
Calories: 903, Carbs: 81 grams, Fat: grams, Protein: 54.8 grams, Sugar: 18.5 grams, Salt: 1211 grams
How do I prepare Butter Chicken Flatbread?
TIME TO DINE: Load flatbread/s with the butter chicken, add dollops of the yoghurt, and scatter the sambal over. Garnish with a sprinkle of coriander and cashews. Well done, Chef! SAMBAL: In a small bowl, combine the pickled onion, tomato, ½ the coriander, toss to combine, and season. NUTS: Return the pan to medium heat and add the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. TOAST: Place a pan over medium heat. When hot, toast the naan until golden, 1-2 mintues per side. BUTTER CHICKEN: Return the pot to medium heat with a drizzle of oil. Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the curry paste and garlic and fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata, cream, and a splash of water. Simmer until thickened, 5-6 minutes (stirring occasionally). In the final 1-2 minutes, mix in the chicken and simmer until cooked through and sauce is reduced. Remove from the heat, add a sweetener (to taste), and a seasoning. GOLDEN CHICKEN: Place a pot over high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
What should be prepared from my kitchen to make Butter Chicken Flatbread?
Cashew Nuts, Free-range Chicken Mini Fillets, Fresh Coriander, Fresh Cream, Garlic Clove/s, Garlic Cloves, Greek Yoghurt, Naan Bread/s, Naan Breads, Onion, Onions, Pickled Onions, Spice & All Things Nice Indian Butter Chicken Curry Paste, Tomato, Tomato Passata, Tomatoes
How many calories does Butter Chicken Flatbread have?
903 calories
How much fat content does Butter Chicken Flatbread have?
grams