Chicken recipes
Butter chicken-style chickpea curry with busted rotis
4
Easy
10 minutes
30 minutes
Ingredients
- 560 g flour
- 4 t baking powder
- 1⁄2 t salt
- 1 cup warm water, plus extra
- 1⁄2 cup cream or coconut milk
- 100 g butter
- 1 onion, finely chopped
- 2 garlic cloves, chopped
- 1 x 5 cm piece ginger, grated
- 50 g Woolworths butter chicken spice paste
- 2 x 400 g cans chickpeas, drained
- 1 x 400 g can chopped tomatoes
- 1 T tomato paste
- 1⁄2 cream cream or coconut milk
Method
- Whisk 560 g flour, baking powder and salt until fluffy. Slowly add the cup warm water, mixing until the mixture comes together. Add another 1⁄2 – 3⁄4 cup water until a dough forms.
- Knead for 5 minutes, then divide into 6 balls. Rest on an oiled baking tray for 10 minutes. Roll out the balls into circles about 2 cm thick.
- Generously spread softened butter onto the surface of the dough circles. Make an incision from the centre to the edge of each circle and roll into a cone. Curl the cone to make a circle and press into a round and rest for 10–30 minutes.
- Roll out the dough on a lightly floured surface. Heat a little butter in a pan and fry the rotis over a medium heat until golden brown and cooked through, about 3 minutes on each side.
- Place the rotis into a tea towel or cloth while still warm and bash against the kitchen counter to flake up and reveal the layers.
- Soften the finely chopped onion, cloves chopped garlic and peeled and grated ginger in 100 g butter. Add 50 g Woolworths butter chicken spice paste and the cans drained chickpeas and fry until fragrant.
- Add the can chopped tomatoes and tomato paste and season. Simmer for 20 minutes. Add 1⁄2 cup cream or coconut milk to taste. Serve the rotis with the curry, garnished with fresh coriander and crushed cashews.
Cook's note: Have a go at making your own rotis – or scoop up all the deliciousness with Woolies naan bread.