Easiest Way to Prepare Award-winning Chicken Tikka Masala with Garlic Flatbreads and Kachumber

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken tikka masala with garlic flatbreads and kachumber. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chicken Tikka Masala with Garlic Flatbreads and Kachumber is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Chicken Tikka Masala with Garlic Flatbreads and Kachumber is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have chicken tikka masala with garlic flatbreads and kachumber using 34 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Chicken Tikka Masala with Garlic Flatbreads and Kachumber:

1. Take For the chicken marinade
2. Get chicken breasts diced into bite size pieces
3. Make ready Greek yoghurt
4. Take lemon juice
5. Make ready minced garlic
6. Take minced ginger
7. Prepare salt
8. Make ready masala blend
9. Prepare For the sauce
10. Get vegetable oil
11. Take minced garlic
12. Prepare large onion finely chopped
13. Get minced ginger
14. Make ready masala blend
15. Prepare ground turmeric
16. Get tomato puree
17. Get chopped tomatoes
18. Prepare water
19. Make ready Greek yoghurt
20. Prepare coriander chopped to garnish
21. Prepare For the Flatbreads
22. Get self raising flour
23. Get Greek yoghurt
24. Take olive oil
25. Get garlic cloves minced
26. Get Few knobs of butter
27. Take Few pinches of chopped fresh parsley
28. Make ready For the kachumber
29. Make ready cucumber deseeded and chopped
30. Get tomatoes deseeded and chopped finely
31. Make ready red onion chopped finely
32. Get Juice of 1/2 lemon or juice from whole lime
33. Make ready Salt
34. Get Fresh coriander

Steps to make Chicken Tikka Masala with Garlic Flatbreads and Kachumber:

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.

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