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Chicken Tikka Flatbreads

Tikka Sauce
  • 3 garlic cloves
  • 10 g fresh root ginger, peeled, cut in round slices (2 mm)
  • 80 g onions, quartered
  • 20 g olive oil, plus 1 Tbsp for frying
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 ½ tsp chilli powder
  • ½ tsp caster sugar
  • ½ tsp ground cinnamon
  • ½ tsp fine sea salt
  • 400 g tinned chopped tomatoes
  • 100 g double cream
  • 500 g chicken thighs, skinless, boneless, diced (2 cm)
    • 4 naan breads (see tip)
    • 1 red onion, sliced (5 mm)
    • 100 g natural yoghurt
    • fresh coriander leaves, for garnishing

Header Image: Photo by Davey Gravy on Unsplash

Chicken Tikka Flatbreads

Follow the chef

Tikka Sauce

  1. Place garlic, ginger, onions and 20 g oil in mixing bowl then chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.
  2. Add cumin, coriander, paprika, garam masala, turmeric, chilli powder, sugar, cinnamon and salt then sauté 2 min/120°C/speed 1.
  3. Add tomatoes and cream then, with simmering basket in place of measuring cup, cook 15 min/110°C/speed 2. Meanwhile, heat 1 Tbsp oil in a frying pan over a medium-high heat. Add chicken and fry for 4-6 minutes or until cooked and golden on all sides.
  4. Blend sauce 20 sec/speed 5-9, increasing speed gradually. Add pan-fried chicken then stir with spatula to combine.
  5. Preheat grill to medium heat.


    1. Divide chicken tikka mixture between naan breads.
    2. Transfer 2 naan breads to a baking tray then grill for 2-3 minutes until brown around the edges. Repeat with remaining 2 naan breads.
    3. Top each naan bread with sliced onion, 1-2 Tbsp yoghurt and fresh coriander then serve warm.

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