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Ingredients for Chicken Tikka Masala with Garlic Flatbreads and Kachumber:

1. Prepare For the chicken marinade
2. Take 3 chicken breasts diced into bite size pieces
3. Require 125 ml Greek yoghurt
4. Need 2 tbsp - lemon juice
5. Require 2 cloves minced garlic
6. Prepare 1 tbsp - minced ginger
7. Give 2 tsp - salt
8. Make ready 2 tbsp - masala blend
9. Take - For the sauce
10. Make ready 2 tbsp of vegetable oil
11. Prepare 2 tbsp of minced garlic
12. Need 1 large onion finely chopped
13. You need 2 tbsp minced ginger
14. Provide 3 tbsp for masala blend
15. Give 2 tsp of ground turmeric
16. Get 1 tbsp for tomato puree
17. Give 1 tin of chopped tomatoes
18. Take 250 ml - water
19. Provide 250 ml of Greek yoghurt
20. Need Handful coriander chopped to garnish
21. Require For the Flatbreads
22. Get 6 tbsp self raising flour
23. Prepare 6 tbsp - Greek yoghurt
24. Take Splash of olive oil
25. Get 2 garlic cloves minced
26. Get of Few knobs of butter
27. Make ready - Few pinches of chopped fresh parsley
28. Need - For the kachumber
29. Prepare Half cucumber deseeded and chopped
30. Take 3 of tomatoes deseeded and chopped finely
31. Take 1/2 of red onion chopped finely
32. Prepare - Juice of 1/2 lemon or juice from whole lime
33. Prepare Salt
34. Prepare Fresh coriander

Chicken Tikka Masala with Garlic Flatbreads and Kachumber step by step:

1. Combine all marinade ingredients with the chicken, mix well and refrigerate for at least an hour but ideally overnight. Fry your chicken on a hot pan, skewer and grill or bake in oven at 230 degrees for 15-20 minutes.
2. To make the sauce, heat oil in a large pot over medium heat and saute onion, garlic and ginger until tender. Add masala blend and turmeric. Stir well for up to one minute ensuring spices cooked well. Stir in tomato purée, tinned tomatoes and water. Bring to the boil and cook for about five minutes. Then pour some yoghurt in.
3. Remove chicken from the oven and add to the sauce mix, cooking for another 2-3 minutes. Add more yoghurt if preferred. Garnish with coriander.
4. For the flatbreads, mix the self raising flour and yoghurt in a bowl and knead using extra flour if required. Splash some olive oil on the surface and roll out 4 naan breads. Fry breads on hot pan and finish off under grill with garlic parsley butter. I melted few knobs of butter with 2 chopped garlic cloves and some fresh parsley and allow them to cool before brushing on the bread.
5. For the kachumber, mix the cucumber, red onion and tomato in a bowl with lemon juice and salt. Allow to mix for 5-10 minutes then garnish with fresh coriander.

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