Name: Butter Chicken And Red Nose Chapatti Recipe
Total time: 60 min
Yield: 6
Cuisine: Maharashtrian

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Celebrate red nose day by making this quick and easy chicken curry. Give your meal the comic relief touch by making these fun chapattis. 

How to make  Butter Chicken And Red Nose Chapatti Recipe

Good to Know

Crawler

Maharashtrian

<p>Celebrate red nose day by making this quick and easy chicken curry. Give your meal the comic relief touch by making these fun chapattis. </p>

Chicken thigh fillets

Cloves Garlic,  Sliced

Fresh root ginger,  finely grated

Cloves

Cardamom,  crushed

Mustard seeds

Plum tomatoes,  diced

Curry leaves,  crushed

Jars butter chicken sauce

Tin 1/2 fat coconut milk

Spinach leaves

For the red nose chapattis

Pack of 6 chapattis

Tomato puree

To make this chicken curry, heat 1 tbsp oil in a large non-stick frying pan. Brown the chicken in batches for 2-3 minutes each side and transfer to a large roasting tray.

step 1

Heat the rest of the oil in the frying pan, add the garlic, ginger and spices and fry for 2-3 minutes until fragrant. Add the tomatoes and cook for 3-4 minutes until softened.

step 2

Preheat the oven to 160 c fan, 180 c, gas mark 4. Pour the butter chicken sauce, tomatoes, curry leaves, coconut milk and spinach into the roasting tin with the chicken. Stir well to coat. Cover in foil and bake for 20 minutes until cooked though.

step 3

Meanwhile, mix the tomato puree with curry paste and thin with a 1 tsp of water. Using a small round biscuit cutter (or a wine glass), cut several rounds of chapattis. Spread with tomato paste and place on a roasting tray. Bake for 6-8 minutes until crisp.

step 4

Serve the curry with the red nose chapattis.

step 5

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