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Chicken Tikka Flatbreads

Ingredients

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

Instructions

Tikka Sauce

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.
Add cumin, coriander, paprika, garam masala, turmeric, chilli powder, sugar, cinnamon and salt then sauté 2 min/120°C/speed 1.
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.
Blend sauce 20 sec/speed 5-9, increasing speed gradually. Add pan-fried chicken then stir with spatula to combine.
Preheat grill to medium heat.

Assembly

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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