Butter Chicken with Flatbread
Directions
- 1Place some Greek style yogurt into a jug.
- 2Add ground coriander seed, ground cumin, and garam masala to the yogurt.
- 3Add diced chicken breast to the jug and stir.
- 4Add some minced garlic and stir.
- 5Cover the jug with cling film and refrigerate.
- 6In a bowl, mix plain flour and salt.
- 7Add water and mix with a spoon until a dough forms.
- 8Knead the dough with your hands until it's smooth.
- 9Divide the dough into two balls and flatten them using a can of cider.
- 10Cook the flatbreads in a hot wok until the edges start to curl.
- 11Flip the flatbreads and cook the other side.
- 12Place cooked flatbreads on an open flame to finish cooking.
- 13Spread butter and minced garlic from the jar on the flatbreads.
- 14In a pot, heat olive oil and add onion and mushroom. Season with salt.
- 15Add minced ginger and minced garlic and stir.
- 16Add the marinated chicken and stir until lightly browned.
- 17Add tomato paste and stir.
- 18Add chicken stock and stir.
- 19Reduce heat and simmer until the chicken is cooked.
- 20Add water if the curry gets too dry.
- 21Cook rice in a separate pot.
- 22Serve the curry over rice and with the flatbreads.
Ingredients
- 1 cup Greek style yogurt
- 2 tsp ground coriander seed
- 2 tsp ground cumin
- 2 tsp garam masala
- 3 cups diced chicken breast
- 1 tbsp minced garlic
- 2 cups plain flour
- 1 tsp salt
- 1 cup water
- 2 tbsp olive oil
- 1 cup onion
- 1 cup mushroom
- 2 tbsp tomato paste
- 1 carton chicken stock
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 package Mexican style rice
- 1 can coconut milk
- 1 tbsp butter
Equipment
jugspoonwokpot
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