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Ingredients requirements Chicken Tikka Masala with Garlic Flatbreads and Kachumber:

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

Chicken Tikka Masala with Garlic Flatbreads and Kachumber start cooking:

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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