Easy Asian

Butter chicken with chickpeas and yoghurt flatbread

Name: Butter chicken with chickpeas recipe
Yield: 4
Cuisine: /asian, /indian
Ingredients: 60g ghee; 1 tsp grated ginger; 4.00 garlic cloves, crushed; 2 green cardamom pods, smashed; 2 whole cloves; 1 long green chilli (slit open if you like more heat); 1 cinnamon stick; 560g jar passata; 400g can chickpeas, rinsed and drained; 1 tsp garam masala; 1 tsp chilli powder; 2 tsp dried fenugreek leaves (optional); 180ml thickened cream; 20.00 ml caster sugar; Pickled onions, coriander sprigs, raita, steamed rice and lime wedges, to serve; 600g chicken thigh fillets, cut into chunks; 20.00 ml lemon juice; 1 tsp smoked paprika; 140g yoghurt; 20.00 ml grated ginger; 2 tsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp dried fenugreek leaves (optional); 300g self-raising flour; 1 tsp each cumin seeds and salt flakes; 490g yoghurt

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Butter chicken with chickpeas and yoghurt flatbread

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by Khanh Ong

KHANH ONG, MASTERCHEF

Jul 09, 2023

A creamy classic comfort dish. You can choose to make your own yoghurt flatbreads, or use store-bought to save on time.

1/4 cup (60g) ghee
1 tsp grated ginger
2 garlic cloves, crushed
2 green cardamom pods, smashed
2 whole cloves
1 long green chilli (slit open if you like more heat)
1 cinnamon stick
560g jar passata
400g can chickpeas, rinsed and drained
1 tsp garam masala
1 tsp chilli powder
2 tsp dried fenugreek leaves (optional)
3/4 cup (180ml) thickened cream
1 tbs caster sugar
Pickled onions, coriander sprigs, raita, steamed rice and lime wedges, to serve

Chicken

600g chicken thigh fillets, cut into chunks
1 tbs lemon juice
1 tsp smoked paprika
1/2 cup (140g) Greek-style yoghurt
1 tbs grated ginger
2 garlic cloves, crushed
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp dried fenugreek leaves (optional)

Yoghurt flatbreads

2 cups (300g) self-raising flour, plus extra to dust
1 tsp each cumin seeds and salt flakes
1 3/4 cups (490g) Greek-style yoghurt

Method

1.

For the chicken, combine chicken, lemon juice and paprika in a large bowl. Toss to coat. Add remaining ingredients and toss until well combined. Stand for 30 minutes (this can also be done the night before and left, covered, in the fridge).
2.

Heat 2 tbs ghee in a large non-stick frypan over high heat. Cook chicken, in 2 batches, for 3-4 minutes each side until golden. Set chicken aside.
3.

Heat remaining ghee in a large saucepan over medium heat. Add ginger, garlic, cardamom, cloves, fresh chilli and cinnamon and cook, stirring occasionally, for 1-2 minutes until fragrant.
4.

Add the passata, chickpeas, garam masala, chilli powder and fenugreek, if using. Cook for 5 minutes, then add chicken with 1/4 cup (60ml) water. Simmer, partially covered and stirring occasionally, for 15-20 minutes until chicken is cooked through. Add cream, sugar and salt flakes to taste, and mix well.
5.

For the flatbread, heat a large non-stick or cast-iron frypan over medium heat for 5 minutes. Combine all ingredients in a large bowl until a sticky dough (there’s no need to knead this dough; it becomes too tough). Divide into 8 equal-sized balls.
6.

On a well-floured surface, flatten each ball until 3mm thick. Cook flatbreads, in batches, for 2-3 minutes each side until cooked and golden (keep warm, wrapped in a tea towel, until ready to serve).
7.

Top butter chicken with pickled onions, coriander and a dollop of raita. Serve with steamed rice, warm flatbread to dip into the sauce and lime wedges alongside.