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Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chicken tikka masala with garlic flatbreads and kachumber. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Chicken Tikka Masala with Garlic Flatbreads and Kachumber. Its easy to make Chicken Tikka Masala with Garlic Flatbreads and Kachumber for my family. Chicken Tikka Masala with Garlic Flatbreads and Kachumber.

Chicken Tikka Masala with Garlic Flatbreads and Kachumber is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken Tikka Masala with Garlic Flatbreads and Kachumber is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Make ready For the chicken marinade
2. Make ready 3 chicken breasts diced into bite size pieces
3. Get 125 ml Greek yoghurt
4. Get 2 tbsp lemon juice
5. Get 2 cloves minced garlic
6. Prepare 1 tbsp minced ginger
7. Take 2 tsp salt
8. Make ready 2 tbsp masala blend
9. Get For the sauce
10. Take 2 tbsp vegetable oil
11. Make ready 2 tbsp minced garlic
12. Prepare 1 large onion finely chopped
13. Take 2 tbsp minced ginger
14. Get 3 tbsp masala blend
15. Get 2 tsp ground turmeric
16. Get 1 tbsp tomato puree
17. Get 1 tin chopped tomatoes
18. Take 250 ml water
19. Take 250 ml Greek yoghurt
20. Prepare Handful coriander chopped to garnish
21. Prepare For the Flatbreads
22. Make ready 6 tbsp self raising flour
23. Take 6 tbsp Greek yoghurt
24. Take Splash olive oil
25. Get 2 garlic cloves minced
26. Make ready Few knobs of butter
27. Make ready Few pinches of chopped fresh parsley
28. Make ready For the kachumber
29. Make ready Half cucumber deseeded and chopped
30. Get 3 tomatoes deseeded and chopped finely
31. Prepare 1/2 red onion chopped finely
32. Take Juice of 1/2 lemon or juice from whole lime
33. Make ready Salt
34. Prepare Fresh coriander

Chicken breasts, garlic, ginger, yogurt, tomatoes, and curry paste come together quickly for an easy weeknight Indian tikka masala meal. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated. Line a high-sided baking pan or roasting tray with parchment paper.

Instructions 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.

I've used quite a few Chicken Tikka Masala recipes and this one is top shelf. I did a few minor adjustments for my personal taste:-Added a little lemon juice to the marinade mix, used a tomato sauce (instead of canned tomatoes), added a bit more water and added garlic and chili powder. Heat ghee in a large heavy pot over medium heat. Add cream in at the end. Whisk together the yogurt, spices, garlic and ginger in a large baking dish.

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