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

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We hope you got benefit from reading it, now let’s go back to chicken tikka masala with garlic flatbreads and kachumber recipe. You can cook chicken tikka masala with garlic flatbreads and kachumber using 34 ingredients and 5 steps. Here is how you do that.

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