Recipe: Appetizing Chicken Tikka Masala with Garlic Flatbreads and Kachumber

Chicken Tikka Masala with Garlic Flatbreads and Kachumber.

You can have Chicken Tikka Masala with Garlic Flatbreads and Kachumber using 34 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Chicken Tikka Masala with Garlic Flatbreads and Kachumber

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

Chicken Tikka Masala with Garlic Flatbreads and Kachumber instructions

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..