Chicken Tikka Masala

45m
Serves 2
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Directions

  1. 1Marinate chicken with yogurt and spices (ideally overnight).
  2. 2Sauté diced onions with spices for 10 minutes; add tomato paste for 2 minutes and blend.
  3. 3Fry or grill chicken until browned (5 minutes per side).
  4. 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.
  5. 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.
  6. 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.
  7. 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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