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