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
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Ingredients requirements for Chicken Tikka Masala with Garlic Flatbreads and Kachumber:
You need - For the chicken marinade
Make ready 3 of chicken breasts diced into bite size pieces
Require 125 ml for Greek yoghurt
You need 2 tbsp - lemon juice
Require 2 cloves minced garlic
Give 1 tbsp for minced ginger
Get 2 tsp of salt
Get 2 tbsp of masala blend
Need - For the sauce
You need 2 tbsp for vegetable oil
You need 2 tbsp - minced garlic
Get 1 large onion finely chopped
Require 2 tbsp minced ginger
Get 3 tbsp - masala blend
Require 2 tsp - ground turmeric
Make ready 1 tbsp of tomato puree
Provide 1 tin chopped tomatoes
Make ready 250 ml - water
Make ready 250 ml of Greek yoghurt
Require Handful coriander chopped to garnish
You need for For the Flatbreads
Provide 6 tbsp of self raising flour
Require 6 tbsp Greek yoghurt
Take Splash of olive oil
Prepare 2 - garlic cloves minced
Take of Few knobs of butter
Need for Few pinches of chopped fresh parsley
Take for For the kachumber
You need Half - cucumber deseeded and chopped
Require 3 - tomatoes deseeded and chopped finely
Prepare 1/2 red onion chopped finely
Prepare of Juice of 1/2 lemon or juice from whole lime
Take for Salt
Prepare Fresh coriander
Chicken Tikka Masala with Garlic Flatbreads and Kachumber steps:
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.
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.
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.
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.
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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