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Chicken Tikka Masala with Garlic Flatbreads and Kachumber - Loved ones warmth and closeness may be obtained in very simple approaches. A single of them is cooking and serving meals for the household. As a housewife, of course you don't need to miss a meal collectively ideal? Cuisine also can be the key to a pleased loved ones, many feel homesick for the reason that their cooking has been found elsewhere.

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To begin with this particular recipe, we must first 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 it.

Ingredients needed to serve Chicken Tikka Masala with Garlic Flatbreads and Kachumber:

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

Steps to cook 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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