Chicken Tikka Masala
Directions
- 1Marinate chicken with yogurt and spices (ideally overnight).
- 2Sauté diced onions with spices for 10 minutes; add tomato paste for 2 minutes and blend.
- 3Fry or grill chicken until browned (5 minutes per side).
- 4Remove chicken, add tomatoes and scrape the pan. Add the sauce mixture, coconut milk, and yogurt. Simmer for 15 minutes, then add chicken for the last 5 minutes while steaming rice.
- 5Rinse rice until water runs clear; add water up to your first knuckle. Bring to a boil, then simmer for 10 minutes and steam for 5 more.
- 6Make the flatbread dough with flour, salt, baking powder, Greek yogurt, and olive oil. Form small balls, flatten with a saucepan, and cook on a hot plate or frying pan for a few minutes per side.
- 7Serve curry over rice, top with fresh coriander, and serve with flatbreads.
Ingredients
- 4 chicken breasts
- 150 g Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger & garlic
- 1 tbsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 0.5 tsp turmeric
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp oil
- 1 tbsp oil
- 1 onion
- 2 cloves garlic
- 1 inch ginger
- 1 tbsp tomato paste
- 400 g chopped tomatoes
- 1 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 0.5 tsp chili powder
- 0.5 tsp turmeric
- 0.5 tsp salt
- 1 can coconut milk
- 200 ml cream
- 1 Greek yogurt
- 1 tbsp butter
- 1 tsp sugar
- 1 fresh coriander
- 250 g plain flour
- 0.5 tsp salt
- 0.5 tsp baking powder
- 2 tbsp Greek yogurt
- 1 glug olive oil
- 150 g rice
Equipment
scissorsspoongraterknifefood processorsaucepanfrying pan or hot plate
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