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Recipe of Chicken Tikka Masala with Garlic Flatbreads and Kachumber Tasty

Mabelle Evans   01/07/2020 22:37

Chicken Tikka Masala with Garlic Flatbreads and Kachumber
Chicken Tikka Masala with Garlic Flatbreads and Kachumber

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