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Ingredients requirements Chicken Tikka Masala with Garlic Flatbreads and Kachumber:

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

Chicken Tikka Masala with Garlic Flatbreads and Kachumber process:

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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