Chicken Tikka Masala with  Crispy Onions, Herby Yogurt & Flatbreads

Tue, 24 October 2023

Serves 4

 

Ingredients

 

Tikka Masala

2 packets of The Spice Tailor Original Tikka Masala

2 tbsp. vegetable oil

500g chicken breasts, diced

 

Garnish

4 tbsp Sharwoods Mango Chutney

Steamed Basmati Rice

 

Herby Yogurt

100g Greek yoghurt

Small bunch of coriander and mint leaves

1 clove garlic

Juice ½ lemon

 

Flatbreads

200 g self-raising flour

200 g Greek yogurt

1 level tsp baking powder

1 tsp olive oil

2 tbsp vegetable oil (frying)

 

Crispy Onions

1 litre vegetable oil

2 shallots / small onions

100mls milk

100g plain flour

Sea salt & black pepper 

 

Method

1.      Crispy Onions: Peel and thinly slice the shallot into rounds. Pour the milk into a shallow bowl and allow the onions to sit there. Measure the flour into a bowl and set aside. Pour the oil into a saucepan ready to heat.

2.      Flatbreads: Sift the flour and baking powder into a bowl. Stir well. Make a well in the centre, spoon in the yoghurt and oil and stir well until a soft dough forms. Knead lightly until it forms a ball, cover for 30 minutes and allow to rest.

3.      Herby Yoghurt: Finely chop the fresh herbs, grate the garlic. Stir the herbs, garlic, lemon juice and seasoning into the yoghurt. Taste and adjust as desired. Cover and set aside,

4.      Flatbreads: Begin to cook the flatbreads. Cut the dough into 6 or 8 little pieces. Roll out into a circle. Heat the oil in a pan, sit in the flatbread and cook for about 2 minutes on each side until golden brown and crisp all over. As each one cooks, store it under a warm tea towel.

5.      Tikka Masala: Heat the vegetable oil in a pan over medium heat. Add the spices from the packet. Cook for 20 seconds until aromatic and fragrant. Add in the diced chicken and brown lightly. Add in the original Tikka Masala base sauce from the small pouch and simmer for a few minutes. Then stir in the main sauce and allow everything to cook and simmer until the chicken is fully cooked through, adding a splash of water if needed.

6.      Crispy Onions: As the tikka masala simmers, cook the crispy onions. Remove the onions from the milk and toss them liberally in the seasoned flour. Plunge into the hot oil and allow them to cook and crisp in small batches for 2-3 minutes. Drain on kitchen paper.

7.      To Serve: Spoon the warm basmati rice into bowls. Spoon the chicken tikka masala on top. Add a dollop of mango chutney, a swirl of herby yoghurt and a sprinkle of crispy onions on top. Sit some flatbreads on the side and enjoy every delicious bite.