How to Make Perfect Chicken Tikka Masala with Garlic Flatbreads and Kachumber
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Many things can more or less affect the style quality of Chicken Tikka Masala with Garlic Flatbreads and Kachumber, starting from the kind of substances, then the selection of contemporary components, to the best way to make and serve it. Don’t worry about preparing delicious Chicken Tikka Masala with Garlic Flatbreads and Kachumber at home, as a result of as long as you know the methods, this dish can be a special treat.
The variety of servings that can be served to make Chicken Tikka Masala with Garlic Flatbreads and Kachumber is 4 people. So be sure that this portion is enough to serve for yourself and the one that you love household.
Oh sure, just so as to add, the time needed to cook Chicken Tikka Masala with Garlic Flatbreads and Kachumber is estimated to be round 1-2 hours.
So, this time, let’s strive it, let’s fluctuate Chicken Tikka Masala with Garlic Flatbreads and Kachumber ourselves at residence. Staying with simple components, this dish can provide benefits in serving to to keep up the health of our bodies. You can make Chicken Tikka Masala with Garlic Flatbreads and Kachumber utilizing 34 materials sort and 5 manufacturing steps. Here is find out how to make the dish.
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
Substances and spices that must be Take to make Chicken Tikka Masala with Garlic Flatbreads and Kachumber:
- For the chicken marinade
- 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
- For the sauce
- 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
- For the Flatbreads
- 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
- For the kachumber
- 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
- Fresh coriander
Instructions to make to make Chicken Tikka Masala with Garlic Flatbreads and Kachumber
- 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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