Preparation
- Put the cashews in a pan of water and bring to the boil. Simmer for 15 minutes, then drain and refresh in cold water. Transfer to a mini food processor and blitz to a paste. Set aside.
- Roughly chop the onion and cut the chicken breast into large chunks. Grate the garlic and ginger.
- Heat the ghee and fry the chopped onion over a gentle heat for 5 minutes, until soft. Add the chicken breast chunks and the grated garlic and ginger, and continue to fry for 15 minutes, or until the chicken is cooked through.
- Add all the spices to the pan, along with the blitzed cashews. Continue to cook for a couple of minutes, then add around 150ml water and the passata. Bring to a simmer and cook for 6-8 minutes, until reduced to a thick sauce. Squeeze in the lemon juice and season well.
- Cook the parathas according to pack instructions. Thinly slice the red onion and roughly chop the coriander. Divide the chicken mixture among the parathas and top each with some of the onion and fresh coriander. Roll up and serve.
Crowd-favourite butter chicken wrapped in flaky paratha flatbreads makes a fulfilling meal to end the day.