Butter Master spreads love for cooking

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Butter chicken with garlic butter flatbreads. Yes please. Particularly when we’ve this easy, award-winning recipe to follow.

Onezwa Mbola – aka @thegalwhoatedurban – recently earned the bragging rights of SA’s first #UltimateButterMaster with her traditional butter chicken with garlic butter flatbreads.  The 26-year-old marine navigator, who was born and raised in a small village on the Wild Coast, shared her passion for food, and her winning recipe, with us.

‘Food has always been a big part of my life growing up. We cooked as a family and mealtime was often when everyone came together, but I wasn’t always a good cook. In 2019 I decided to improve my cooking skills and that is how my Instagram food page was born. I share my successes and failures in the kitchen with the intention of inspiring home cooks to explore more in their kitchens.’

When it came to the Kerrygold #ultimatebuttermaster competitions, Onezwa’s traditional butter chicken and garlic butter flatbreads were spot on in terms of the brief.

Her dish was beautifully shot and styled, had a strong South African influence and was a definite favourite on Instagram with more than 2100 likes.

‘I love Butter Chicken and after having it a gazillion (no joke) times in restaurants, I began my mission to create a great tasting and simple recipe with what many may regard as military precision.

My recipe is easy to follow, perfectly balanced and incredibly tasty. Served as a hearty dinner or lunch alongside garlic flatbreads and basmati rice, my family can never get enough.’

We’re making it this weekend.

Garlic Flatbreads

What you’ll need:

Bread

Dry: 500g wheat flour; 1 tbsp sugar; 1 tsp salt; 1 tbsp dry yeast.  Wet: 150ml warm water; 150ml warm full cream milk; 2 tbsp vegetable oil

Garlic Butter

100g Kerrygold Butter; 6 cloves garlic, chopped, 1 cup spring onion, chopped

To make: In a large bowl, mix together the dry ingredients thoroughly. Add all the wet ingredients and form a soft dough. Turn out the dough onto a floured surface and knead for 5 minutes.

Transfer the dough into an oiled bowl, cover and leave to rise in a warm spot for 90 minutes or until doubled in size. Knock out the air in the dough and divide into 8 equal balls. Roll out the balls on a floured surface into disks of about 5mm thickness.

Grill the flatbreads over an open fire or a large pan over medium heat for about 5 minutes per side or until puffed up.

In a saucepan, heat the butter, garlic and onion over medium heat for 10 minutes. Once cooked, brush the flatbreads with the garlic oil. Serve warm.

Butter Chicken

Serves: 6 • Prep time: 15 minutes • Cooking time: 40 mins

What you’ll need: 8 pieces of chicken and salt to taste

Marinade: 2 tbsp grated ginger; 4 cloves grated garlic; 1 cup double cream plain yoghurt; 1 tbsp  garam masala; 1 tsp  coriander powder

Sauce: 80g Kerrygold butter;

1 large onion; finely chopped;

1 tbsp paprika; 1 tbsp chilli flakes (optional); 1 tbsp garam masala;

1 tsp turmeric; 1 tsp cumin powder; 1 tsp sugar; 1/3 cup tomato sauce; 1/2 cup water; 1 cup double cream; juice of half a lemon; chopped spring onion garnish

To make: Season the chicken with salt. In a large bowl, combine all the marinade ingredients. Add the chicken and coat with the marinade. Leave to marinate for 1 hour on the kitchen counter or overnight in the fridge.

In a large pan over high heat, melt half the butter and add the chicken. Cook the chicken for about 3 minutes per side or until browned. Remove the chicken from the pan and set aside.

Lower the heat to medium. In the same pan, add the remaining butter, the onion and season with salt. Cook until softened then add the paprika, chilli flakes, garam masala, turmeric and cumin and cook for 5 mins.

Add the chicken back in the pan, add the tomato sauce, sugar and water and stir through. Simmer covered for 15 minutes or until the sauce has thickened. Stir through the cream and simmer for 15 mins. Finish off with the lemon juice and garnish with chopped spring onion.

Cook’s note:  For a vegetarian version, swop the chicken for chickpeas and skip the marinating stage. For a vegan option, swop the cream for coconut milk.

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