Butter Chicken Flatbread with Raita

Instructions

1. Heat butter in large skillet set over medium heat; cook onion, garlic and ginger for about 2 minutes or slightly softened.
2. Have chicken lengthwise; slice into 1/4-inch pieces.
3. Stir chicken, curry paste, salt and pepper into skillet; cook for about 2 minutes or until chicken starts to brown.
4. Stir in tomato paste; cook for 1 minute.
5. Stir in strained tomatoes; bring to boil.
6. Reduce heat to simmer; cook for about 5 minutes or until chicken is cooked through and sauce is thickened. Remove from heat.
7. Stir in yogurt; let cool to room temperature.

Flatbreads:

1. Preheat oven to 425˚F.
2. Arrange rack in lowest position in oven; brush large baking sheet with oil.
3. On lightly floured work surface, divide pizza dough into two portions. Roll out each portion into 10×6-inch rectangle, about ¼-inch thick.
4. Divide butter chicken mixture between flatbreads; spread evenly over dough.
5. Scatter cheese and red onion over top.
6. Transfer to prepared baking sheet; bake for 20 to 25 minutes or until golden and bubbly.

Raita:

1. Meanwhile, stir together cucumber, yogurt, half of the cilantro, green onion, lime juice, cumin, salt and pepper; drizzle over flatbread.
2. Garnish with remaining cilantro.
3. Cut each flatbread into 4 pieces.

Tip: Substitute boneless skinless chicken thighs for the breasts if desired.