Butter Chicken

1. Melt 3 tbsp butter in a large saucepan over medium heat.
2. Toss in the diced onion and sauté until soft and lightly golden.
3. Add the 800 g cubed chicken breasts and cook for about 5 minutes, stirring so they don’t stick.
4. Spoon in 2 tbsp ginger and garlic paste, 2 tbsp red masala, and the 3 tsp dried red chili flakes.
5. Stir well so everything coats the chicken.
6. Add 2 tsp turmeric, 3 tsp garam masala, 1 tbsp Dhania/coriander masala, and a good pinch of salt and white pepper. Let the spices warm up for a minute.
7. Add the 3 diced tomatoes, 2 tbsp tomato purée, and the sprig of curry leaves.
8. Let this cook for about 4 minutes until the tomatoes soften.
9. Drop the heat to low, cover, and cook for about 25 minutes until the chicken is tender.
10. If the pan looks a bit dry, splash in 1/4 cup boiling water.
11. Stir in the 1/2 cup of fresh cream and let it gently warm through.
12. Taste for seasoning and adjust. Garnish with fresh coriander.
13. Serve warm with rotis or fluffy white basmati rice.

Klim Rotis

1. In a bowl, mix 1 cup of cake flour, 1 tbsp Klim milk powder, 1 tbsp softened butter, and 1/4 tsp salt.
2. Pour in 1/2 cup boiling water and stir with a spoon until the dough comes together.
3. Turn it out onto a lightly floured surface and knead for about 2 minutes until smooth.
4. Divide the dough into 5 balls and roll each one into a side plate-sized circle.
5. Heat a skillet with about 1/2 tsp butter, lay a roti, and cook until little brown speckles show. Flip and cook the other side.
6. Keep the cooked rotis covered with a damp cloth so they stay soft.