• 1?2 medium onion
  • 1 t Gregg’s chilli paste
  • 1 t Gregg’s garlic paste
  • 1 t Gregg’s ginger paste
  • 2 T olive oil
  • 1T butter
  • 1t Gregg’s garam masala
  • 1?2 t Gregg’s chilli powder
  • 1?2 t Gregg’s ground coriander
  • 1?4 t Gregg’s tumeric
  • 1?4 t Gregg’s ground fenugreek
  • 1?4 t Gregg’s cumin seeds
  • Juice of one lemon
  • 1 can chopped tomatoes
  • 2 T tomato paste
  • 1 rounded T soft brown sugar
  • Pinch salt
  • 4 drops liquid smoke
  • 1 T butter
  • 1 cup liquid cream
  • 3 T chopped fresh coriander

Paratha Bread: Makes Four Paratha

  • 100 g soft white flour
  • 25 g wholemeal flour
  • 1?2 t salt
  • 1?2 cup water
  • 150 g melted butter

Butter Chicken; Serves Two Marinade:

  • 2 small or 1 large Tegal Breast Fillets
  • Juice of 1 lemon
  • 1 t Gregg’s chilli powder
  • 1 cup unsweetened yoghurt
  • Pinch salt
  • 4 drops of liquid smoke

The Social Cooking Way – Paratha Bread

Make a soft dough with the flour, salt and water. Knead well for at least ten minutes until springy. Set aside to rest, covered, for 10 minutes.

Heat a heavy-bottomed fying pan until hot. Divide the dough into four even pieces. Roll out the first piece of

dough to a 15cm circle. Brush lightly with melted butter then roll up the dough into a tight ‘snake’. Twist the ‘snake’ into a spiral, starting on the outside and ending in the center. Dust with a little more flour and roll out the spiral of dough into a disc about 15 cm in diameter. Dab the surface with melted butter. Pick up the dough in one hand and slap it, butter side down, onto the hot frying pan. Cook for 15 seconds, dab the upper surface with more butter then flip the paratha and cook in the other side for another 15 seconds. Keep flipping the dough until dark reddish spots appear on both sides. When done set aside, dab with a little more butter and cover to keep warm. Repeat with remaining three pieces of dough.


Combine the ingredients, cover and set aside for 30 minutes.

Butter Chicken

Put the onion, chilli , garlic and ginger pastes into the smallest bowl of a food processor and blitz until smooth.
Set aside. Heat the olive oil and butter in a medium pot. Add the dried spice powders and cook gently until fizzing and the spices start to release their aromas. Add the onion paste and continue to cook, stirring, for 10 minutes. Add lemon juice, sugar, salt, smoke, tomato paste and chopped tomatoes. Continue to cook for a further 20 minutes or until the sauce is reduced enough for the oil to start to separate from the sauce. Add the last measure of butter, liquid cream and fresh coriander. Reduce to a simmer.

Half way through the sauce cooking time heat a ridged skillet until hot. Brush excess marinade off the chicken breast fillets and lay on the skillet with the pan’s ‘ribs’ on the diagonal. Cook for 3-4 minutes then reposition the chicken breasts so the ‘ribs’ make a criss-cross pattern on the chicken. Turn the chicken over and continue to cook for another five minutes. When the chicken breasts are cooked through transfer to the pot with the sauce. Simmer together for another minute or two. Taste for seasoning. Make a mound of steamed basmati rice, arrange chicken breasts and sauce around the rice and serve with the warm paratha breads.

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