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. To make the sauce, heat oil in a large pot over medium heat and saute onion, garlic and ginger until tender. On baking sheet, spread sauce on naans.
You can cook 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
- Prepare of For the chicken marinade.
- Prepare 3 of chicken breasts diced into bite size pieces.
- You need 125 ml of Greek yoghurt.
- You need 2 tbsp of lemon juice.
- Prepare 2 cloves of minced garlic.
- It’s 1 tbsp of minced ginger.
- It’s 2 tsp of salt.
- It’s 2 tbsp of masala blend.
- It’s of For the sauce.
- Prepare 2 tbsp of vegetable oil.
- Prepare 2 tbsp of minced garlic.
- Prepare 1 of large onion finely chopped.
- It’s 2 tbsp of minced ginger.
- Prepare 3 tbsp of masala blend.
- You need 2 tsp of ground turmeric.
- You need 1 tbsp of tomato puree.
- Prepare 1 tin of chopped tomatoes.
- You need 250 ml of water.
- Prepare 250 ml of Greek yoghurt.
- You need Handful of coriander chopped to garnish.
- You need of For the Flatbreads.
- Prepare 6 tbsp of self raising flour.
- It’s 6 tbsp of Greek yoghurt.
- You need Splash of olive oil.
- It’s 2 of garlic cloves minced.
- You need of Few knobs of butter.
- Prepare of Few pinches of chopped fresh parsley.
- Prepare of For the kachumber.
- You need Half of cucumber deseeded and chopped.
- It’s 3 of tomatoes deseeded and chopped finely.
- It’s 1/2 of red onion chopped finely.
- You need of Juice of 1/2 lemon or juice from whole lime.
- You need of Salt.
- You need of Fresh coriander.
Add chicken and sear until golden. Transfer the chicken to a slow cooker. Chicken Tikka Masala is creamy and easy to make right at home in one pan with simple ingredients! Full of incredible flavours, it rivals any Indian restaurant!
Chicken Tikka Masala with Garlic Flatbreads and Kachumber instructions
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..
Aromatic golden chicken pieces in an incredible creamy curry sauce, this Chicken Tikka Masala recipe is one of the best you will try! Garnish with cilantro, and serve hot with steamed basmati rice and naan flatbread. There are various tales about the origins of Chicken Tikka Masala, and most are along the lines of the following: That a British aristocrat was served Chicken Tikka (chicken on skewers chargrilled in a tandoor) and sent it back to the kitchen, complaining it was dry. In response to which the enterprising chef added a curry. Preparation Slice the chicken into bite-sized chunks.
