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