This is an easy and delicious recipe for Tikka Masala chicken, best served up with rice and Naan.
- olive oil
- 1 onion
- 2 garlic cloves
- 1 tablespoon garam masala
- 2 tablespoon cinnamon
- 1 small can of coconut
- 2 to matoes
- juice of half a lime
- 400 g chicken breast
- salt pepper, paprika
Ingredients for 6 naan breads
- 160 g flour
- ½ tablespoon baking powder
- ¼ tablespoon baking soda
- ½ tablespoon sugar
- a pinch of salt
- 25 g butter
- 50 ml milk
- 65 g plain yoghurt
For the naan breads mix flour, baking powder, baking soda, sugar and salt in a bowl.
Heat butter and milk in a saucepan until butter is melted.
Now add the flour mixture into the butter and mix well.
Add plain yoghurt and form dough with your hands. If the dough is still sticky, add some more flour. Set aside for about half an hour.
Portion into 6 small dough balls and roll them.
Bake the flatbread in a pan (without oil). Let it dry fry and puff up for about 3 minutes, then turn over and cook on the other side for another 3 minutes.
Brush the fresh-off-the-skillet naan with some melted butter and top them with some herbs.
For the chicken fry the chopped onions and garlic cloves in oil.
Add garam masala and cinnamon.
Deglaze with coconut milk and tomatoes and let it simmer for 5 minutes.
Add the chicken breast and limejuice and let simmer for about 15 minutes.
Season with salt, pepper and paprika.