Masala chicken with chapatis

Method

1. To make the chapatis, place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water to the dough, holding the jug in one hand and kneading the dough with the other. Add the water a little at a time so that when the dough starts to take shape, the amount of water can be controlled.

2. When enough water has been added, knead the dough for about 2 minutes. If the dough is getting a little sticky, add a bit more flour and keep kneading. The more the dough is kneaded, the better the texture of the finished chapati.

3. When the dough feels firm yet soft, cover and leave to rest until ready to cook or chill in the fridge until required.

4. Heat a tawa (chapati griddle) or frying pan for about 2 minutes over a medium heat.

5. Divide the dough evenly into 6 pieces and keep the pieces covered with a cloth to prevent the dough hardening.

6. Flatten and roll out each piece of dough into a 5cm/2in diameter circle. Shape each circle as roundly as possible using your palm and the tips of your fingers, leaving the middle of the circle thicker than the edges.

7. Dip one chapati into the flour on both sides. Flatten the chapati then use a rolling pin to roll out again. Roll one side to a diameter of about 8cm/3¼in, then flip over the chapati and do the same to the other side. The final diameter should be about 15cm/6in. When rolling, do not put too much force onto the rolling pin – use little force and the chapati should start turning by itself as you roll.

8. Lift the flat chapati onto your palm and flip over to the other palm as in a clapping motion. Do this about 2–3 times (to get rid of any excessive flour) and then toss the chapati onto the tawa.

9. Cook one side for about 30–40 seconds and then, using tongs, flip over to the other side and cook for about 20 seconds.

10. Using flameproof tongs, lift the chapati from the tawa and very carefully toss over a naked flame until the chapati begins to flare up – black streaks will gradually begin to appear on the chapati. Cook both sides evenly.

11. Remove from the heat and spread the butter on the chapati with a pastry brush, if using.

12. Repeat the process with the remaining dough to make the rest of the chapatis. Keep warm.

13. To make the masala chicken, heat the oil in a large saucepan. Add the cumin seeds and bay leaves and allow to sizzle.

14. Add the onions and cook until caramelised and brown.

15. Add the chilli paste and the ginger paste and cook for a few minutes.

16. Add the tomatoes and butter and cook for 1–2 minutes.

17. Add the turmeric, chilli powder, ground coriander, ground cumin and salt and around 50–80ml/2–2¾fl oz water. Cook with the lid on for about 5–8 minutes until the masala splits and sizzles vigorously, stirring occasionally as it cooks.

18. Add the chicken and 200ml/7fl oz water and cook without the lid on for 15–20 minutes until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.

19. Add the ajwain seeds, garam masala, fresh coriander and fenugreek leaves and cook for a final 3–5 minutes.

20. Serve the masala chicken with the chapattis and a bowl of steamed Basmati rice, poppadom’s and sprinkle with coriander cress.