Ingredients

• 2 tsp chilli powder
• 2 tsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground coriander
• 6 garlic cloves
• roughly chopped
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• 7.5cm/3in piece fresh root ginger
• roughly chopped
• 50g/1¾oz cashews
• roughly chopped
• 2 lemons
• juice only
• 150g/5½oz plain
• full-fat yoghurt
• 4 large boneless skinless chicken breasts
• cut into 2.5cm/1in dice
• 1 tbsp vegetable oil
• 1 cinnamon stick
• 4 cardamom pods
• split
• 2 long green chillies
• finely sliced
• 1 x 400g tin chopped tomatoes
• 75g/2½oz chilled butter
• plus 25g/1oz melted butter
• 50ml/2fl oz double cream
• 250g/9oz wholemeal plain flour
• plus extra for dusting
• salt and freshly ground black pepper

Directions

• Blend the chilli powder
• cumin
• garam masala
• coriander
• 3 garlic cloves
• turmeric
• cinnamon
• ginger and cashews to a fine purée in a food processor. Add half of the lemon juice and blitz once more until smooth. Stir in the yoghurt until well combined.
• Put the chicken breasts in a bowl and pour over the marinade
• mixing to coat. Marinate in the fridge for 1 hour.
• Preheat the grill to its highest setting and place an oven shelf in the middle of the oven.
• Transfer the marinated chicken to a grill tray lined with aluminium foil. Grill for 12-15 minutes
• until the marinade has browned and the chicken is just cooked through.
• Meanwhile
• heat the oil in a frying pan over a medium heat. Add the cinnamon stick and cardamom pods and stir-fry for 1 minute
• until fragrant. Add the remaining garlic
• chillies and tomatoes and simmer for 4-5 minutes.
• Add the grilled chicken and cook for a further 4-5 minutes
• until the sauce has thickened slightly and the chicken is cooked through.
• Whisk in the chilled butter a little at a time
• then add the cream and simmer for another 2 minutes. Season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• Meanwhile
• make some chapatis
• pile the flour onto a clean work surface and make a well in the centre. Gradually and carefully add 250ml/9fl oz cold water
• pulling the flour in from the inner edges of the well to combine
• until the mixture comes together as a soft dough. Knead until soft
• smooth and elastic.
• Divide the dough into 4 pieces then roll each piece into a ball. Roll out the balls onto a floured work surface to form a flat disc 2-3mm thick.
• Heat a griddle pan or non-stick frying pan over a high heat until very hot. Cook the chapatis one at a time until just charred
• about 20 seconds on each side. When the chapati is cooked
• bubbles will form at its surface. Brush the cooked chapatis with the melted butter.
• Serve the butter chicken with the chapatis.