Directions
- 1Marinate chicken with yogurt and spices (ideally overnight).
- 2Sauté diced onions with spices for 10 minutes, add tomato paste for 2 minutes, then blend.
- 3Fry or grill chicken until browned, about 5 minutes per side.
- 4Remove chicken, add tomatoes and scrape the pan. Add sauce mix, coconut milk, yogurt, and simmer for 15 minutes; add chicken during the last 5 minutes.
- 5Rinse rice until the water runs clear; add water to the first knuckle, boil, then simmer for 10 minutes and steam for 5 minutes.
- 6Mix flatbread dough; make small balls, flatten with saucepan, and cook on a hot plate or pan for a few minutes per side.
- 7Serve chicken tikka masala over rice, topped with flatbreads and coriander.
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 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 processorsaucepanhot plate or frying pan
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