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