1. Resting time for the dough should not be missed as it ensures that you get soft chapatis. Also, roll the chapati out thinly and cook on a hot griddle until it puffs up and has brown spots.
2. The butter chicken sauce can be made ahead of time and reheated when ready to serve. The longer the sauce simmers, the more flavorful it will be.
3.  Cut the chicken into bite-sized pieces for easy eating.
4. If you like a spicier dish, add more cayenne pepper or red pepper flakes to the sauce. Conversely, if you prefer a milder flavor, reduce the amount of spice.
5. Serve the chapati and butter chicken hot and garnish with fresh cilantro and a dollop of plain yogurt, if desired.

For chapati:

• 1 cup all purpose flour
• Extra flour for dusting 

For butter chicken:

• ½ kg boneless chicken
• 1 medium onion
• 2 tsp ginger and garlic paste
• 2 tbsp butter
• 2 tbsp tomato paste
• 160g cooking cream
• Spice mix 
• Chopped coriander for garnish

Mixing bowls

Clean water

Rolling pin

Round chopping board

Sharp knife

Large pan

Flour for dusting 

Salt

Measuring cups