Chicken Tikka Masala with Garlic Flatbreads and Kachumber

Name: Chicken Tikka Masala with Garlic Flatbreads and Kachumber
Total time: 7200 s
Yield: 4 people
Cuisine: British
Ingredients: 3 chicken breasts diced into bite size pieces; 125 ml Greek yoghurt; 2 tbsp lemon juice; 2 cloves minced garlic; 1 tbsp minced ginger; 2 tsp salt; 2 tbsp masala blend; 2 tbsp vegetable oil; 2 tbsp minced garlic; 1 large onion finely chopped; 2 tbsp minced ginger; 3 tbsp masala blend; 2 tsp ground turmeric; 1 tbsp tomato puree; 1 tin chopped tomatoes; 250 ml water; 250 ml Greek yoghurt; Handful coriander chopped to garnish; 6 tbsp self raising flour; 6 tbsp Greek yoghurt; Splash olive oil; 2 garlic cloves minced; Few knobs of butter; Few pinches of chopped fresh parsley; Half cucumber deseeded and chopped; 3 tomatoes deseeded and chopped finely; 1/2 red onion chopped finely; Juice of 1/2 lemon or juice from whole lime; Salt; Fresh coriander

Neil @Neil_belfast

Belfast, Ireland

Using Yui Miles masala recipe and made my own masala blend (1 tsp each of cumin, ground coriander, garam masala, ground turmeric, chilli powder and garlic salt). #mycookbook

Neil @Neil_belfast

Belfast, Ireland

Using Yui Miles masala recipe and made my own masala blend (1 tsp each of cumin, ground coriander, garam masala, ground turmeric, chilli powder and garlic salt). #mycookbook

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Ingredients

1-2 hours

4 people

For the chicken marinade
3chicken breasts diced into bite size pieces
125 mlGreek yoghurt
2 tbsplemon juice
2 clovesminced garlic
1 tbspminced ginger
2 tspsalt
2 tbspmasala blend
For the sauce
2 tbspvegetable oil
2 tbspminced garlic
1large onion finely chopped
2 tbspminced ginger
3 tbspmasala blend
2 tspground turmeric
1 tbsptomato puree
1 tinchopped tomatoes
250 mlwater
250 mlGreek yoghurt
Handfulcoriander chopped to garnish
For the Flatbreads
6 tbspself raising flour
6 tbspGreek yoghurt
Splasholive oil
2garlic cloves minced
Few knobs of butter
Few pinches of chopped fresh parsley
For the kachumber
Halfcucumber deseeded and chopped
3tomatoes deseeded and chopped finely
1/2red onion chopped finely
Juice of 1/2 lemon or juice from whole lime
Salt
Fresh coriander

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Steps

1-2 hours

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.