Masala Chicken with Chapatis

Impress by making your own chapatis with this chicken masala. A perfect Friday night feast.

Ingredients

For the chapatis

• Chapati flour (atta) – 150g/5½oz, plus extra for dusting
• Vegetable oil – 1 tbsp
• Unsalted butter (melted, for spreading, optional) – 2 tsp

For the chicken masala

• Vegetable oil – 6 tbsp
• Cumin seeds – 1 heaped tsp
• Bay leaves – 3
• Onions (finely chopped) – 2
• Green bird’s-eye chilli paste (or to taste) – 2 tsp
• Ginger and garlic paste – 2 tbsp
• Tinned chopped tomatoes – 700g/1lb 9oz
• Unsalted butter – 35g/1¼oz
• Ground turmeric – 1 heaped tsp
• Chilli powder – 1 tsp
• Ground coriander – 2 tsp
• Ground cumin – 2 tsp
• Salt – 1 tsp, or to taste
• Whole baby chickens (skin removed and bone in, cut into pieces, or use boneless chicken breast/thigh) – 2
• Ajwain seeds (crushed) – 3–4 tsp
• Garam masala – 2 tsp
• Chopped fresh coriander – 2 tbsp
• Dried fenugreek leaves (crushed with the palm of your hand) – 1 tbsp

To serve

• Freshly steamed basmati rice – as needed
• Poppadoms – as needed
• Coriander cress – 1 tbsp

Method

1. Make the chapatis: Place the flour and oil in a large bowl. Gradually add 100–110ml/3½–3¾fl oz water, kneading the dough with your hands. Add water little by little until the dough comes together. Knead for about 2 minutes, adding more flour if sticky. Cover and leave to rest until ready to cook, or chill in the fridge.
2. Roll out the dough: Divide the dough into 6 pieces. Flatten and roll each into a 5cm/2in circle, then roll out to about 15cm/6in. Use minimal force when rolling, so the dough naturally turns.
3. Cook the chapatis: Heat a tawa or frying pan over medium heat for 2 minutes. Cook each chapati for about 30–40 seconds on one side, flip and cook the other side for 20 seconds. For a nice char, toss the chapati over a naked flame using tongs. Spread melted butter on each chapati if desired. Repeat for the remaining dough and keep the chapatis warm.
4. Make the masala chicken: Heat the oil in a large saucepan. Add the cumin seeds and bay leaves, allowing them to sizzle. Add the onions and cook until caramelized. Stir in the chilli paste and ginger paste and cook for a few minutes.
5. Prepare the masala base: Add the tomatoes, butter, turmeric, chilli powder, coriander, cumin, and salt, along with 50–80ml/2–2¾fl oz water. Cook with the lid on for 5–8 minutes until the masala begins to split and sizzle. Stir occasionally.
6. Cook the chicken: Add the chicken pieces and 200ml/7fl oz water. Cook uncovered for 15–20 minutes, ensuring the chicken is cooked through (the juices should run clear and there should be no trace of pink).
7. Finish the dish: Stir in the ajwain seeds, garam masala, fresh coriander, and fenugreek leaves. Cook for another 3–5 minutes.
8. Serve: Serve the masala chicken with chapatis, steamed basmati rice, poppadoms, and a sprinkle of coriander cress.

Suggested Wine Pairing

Majestic: 2019 Domaine Bousquet Organic Chardonnay – The crisp citrus notes of this Chardonnay pair beautifully with the spicy and aromatic flavors of the masala chicken.

Tesco: 2020 Tesco Finest Sauvignon Blanc – A bright, zesty Sauvignon Blanc that complements the heat of the dish while balancing its rich flavors.

What can you serve with this?

• Raita: A cool, refreshing yogurt-based raita is a great accompaniment to balance the heat of the chicken.
• Pickles: A tangy mango or lime pickle would add an extra layer of flavor.
• Roasted vegetables: Serve with roasted seasonal vegetables for a well-rounded meal.

Nutri-score Health Check

The Nutri-score for this dish is B. It offers a good balance of protein from the chicken, healthy fats from the oil and butter, and fiber from the chapatis. It’s a hearty dish, with some spiciness and rich flavors, perfect for a satisfying meal.

Recipe FAQ

• Can I use boneless chicken? Yes, you can use boneless chicken breast or thighs for a quicker cooking time and easier eating.
• Can I prepare the chapatis in advance? While chapatis are best served fresh, you can prepare the dough ahead of time and store it in the fridge for a few hours.
• Can I make this recipe vegetarian? Yes, you can substitute the chicken with tofu or paneer for a vegetarian version.