Tasty, quick and easy, Callum Hann's butter chicken is a midweek meal that will please the whole family – they might even help you cook it.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Butter chicken with ten-minute flatbread
serves 4

4 chicken thighs, cut into 3cm pieces
½ cup reduced-fat Greek yoghurt, plus ½ cup extra
3 garlic cloves, thinly sliced
thumb-sized piece of ginger, finely grated
1 bunch of coriander, stems finely chopped, leaves picked
2 tsp garam masala, plus 2 tsp extra
¾ cup thick Greek yoghurt
11⁄3 cup self-raising flour, plus extra for dusting
2 tbsp olive oil, plus 1 tbsp extra
1 brown onion, diced
1 red capsicum, thinly sliced
2 tsp ground cumin
1 cup tomato passata
½ cup frozen peas
2 tbsp flaked almonds (optional)

Combine chicken, yoghurt, garlic, ginger, coriander stems and 2 teaspoons garam masala in a large bowl. Cover and allow to marinate in the fridge for at least half an hour or longer if time permits.

To make the flatbread, combine thick yoghurt and flour in a mixing bowl. Mix with a wooden spoon until mixture has come together. Dust your hands and workbench with extra flour, then shape with mixture into four equal flatbreads. Cook flatbreads in batches in a wide frying pan over medium-high heat with the 2 tablespoons olive oil until golden brown both sides. Set aside.

Heat remaining tablespoon oil in another large frying pan or casserole pot on high heat. Add onion and capsicum and cook for 3-5 minutes, or until onion starts to become golden brown. Add cumin and extra 2 teaspoons garam masala. Cook for a further 2-3 minutes, stirring, before adding the chicken and yoghurt mixture. Cook for a further 2-3 minutes before adding the tomato puree.

Cook for 8-10 minutes, stirring often, or until sauce has darkened and chicken has just cooked through. Stir through peas and serve with the flatbread, flaked almonds, an extra dollop of yoghurt and the coriander leaves.

This recipe first appeared in the August 2020 issue of SALIFE magazine.