Butter Chicken with Garlic & Parsley Flatbreads

Marinate & cook the chicken

1. Place the cubed chicken in a large bowl and add the yoghurt, lemon juice, garlic, ginger and all the marinade spices. Mix until thoroughly coated.
2. Cover and refrigerate for at least 1 hour, or overnight for best results.
3. This chicken can be cooked on a pan or in an air fryer – we used our Ninja Crispi Pro for best results. Add to Ninja Crispi Pro & air fry at 200°C for 20 mins, tossing halfway through the cook.

Make the curry

1. Melt the Sea Salt Crystals Butter in a large pan over medium heat. Add the diced onion and sauté until translucent and looks more like a paste.
2. Add the garlic, ginger, coriander, garam masala and cumin. Cook until fragrant and dark in colour.
3. Stir in the passata or tomatoes, mixing well.
4. Add the cooked chicken to the sauce with all marinade juices and simmer gently until heated through. Adjust seasoning to taste.
5. Add cream and mix well, simmer for a further 2 minutes.

Make the Garlic & Parsley flatbreads

1. Combine the flour, water, sugar, yeast, salt, yoghurt and olive oil in a large bowl. Mix until a dough forms.
2. Knead for 7–10 minutes, until smooth and elastic.
3. Form into a ball, lightly oil the bowl and coat the dough. Cover and leave to rise for 1 hour.
4. Punch down the dough and divide into 6 equal pieces.
5. Roll each piece out into a flatbread.
6. Heat a pan over medium heat and cook each flatbread for 1–2 minutes per side, until golden, spotty and puffed.
7. Brush the Lewis Road Garlic & Parsley Butter generously over each flatbread while hot.
8. Serve the butter chicken with warm, buttery, garlic & parsley flatbreads.