Butter chicken-style chickpea curry with busted rotis

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.

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