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Hello,  I'm Emma

and I am the food and flavour lover that created this Blog. I'm so pleased you're here!

 

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Chicken Tikka Masala and Garlic Naan

When it comes to ordering an Indian takeaway or going out for an Indian feast, we tend to be pretty basic. Yes, we are the ones ordering a Chicken Tikka Masala. How can you not love it. Charred chicken in a creamy silky tomato sauce. I know, I know, its not 'Indian' but it is pretty delicious.

Here is my simple recipe with homemade naan.


Serves 3/4

Preparation Time - 20 Minutes (not including marinating or proving the naan)

Cooking Time - 20 Minutes


INGREDIENTS

CURRY

2 Chicken Breasts

2tbs Garlic

2tbs Ginger

1 Large Onion

400g Passata

300ml Water

200ml Double Cream


MARINADE

2tbs Plain Yogurt for Marinade

2tsp Dry Mix (See below)


DRY MIX

1tsp Ground Cumin

1tsp Ground Turmeric

1tsp Ground Coriander

2tsp Paprika

½tsp Chili Powder

1tsp Garam Masala



NAAN

1cup Bread Flour

1tsp Garlic

1tsp Yeast

1tsp Salt

3tsp Sugar

1/3cup Warm Water

2tbs Plain Yogurt

1tbs Olive Oil

Garlic

Butter


METHOD

- Firstly, you want to marinate the chicken to develop the flavours. Do this by cutting the chicken into chunks and mixing in a bowl with the yogurt and two teaspoons of the dry mix. Leave for as long as you can.

- Now, prep your naan dough. In a bowl, add the dry ingredients. Then into the centre, add the wet ingredients and mix. Mix lightly until the ingredients come together. Form a ball and add to a lightly oiled bowl, then cover with a warm tea towel. Leave to prove for an hour.

- When you are ready for dinner, preheat the oven to 260c. Then place the chicken pieces onto a skewer.

- To make the curry, thinly slice the onion and add to a pan over a low heat. Slowly caramelise the onion in oil for 10-15 minutes until it becomes a lively dark brown.

- Next, crush the ginger and garlic and add to the pan. After a minute, add the remaining dry mix. Stir together to release the fragrance and flavours.

- Add the passata and water next and stir. Leave to come to the boil then lower the heat to a simmer.

- Place the chicken into the oven to cook for 15 minutes. Ideally the edges will start to brown to give that authentic tikka feel.

- Once cooked, take out and add to the sauce. Stir in the cream and leave simmering until you are ready to serve.

- Now back to the naan breads. Cut your dough into three equal pieces. Using a rolling pin, roll out as thinly as you can. Place a dry frying pan over a high heat. Once hot, add the naan to the pan. It will start to bubble after 30 seconds or so. Once bubbles have formed, flip the naan over and cook the other side. Repeat with all naan. Melt a little butter with some garlic and brush onto the naan breads to finish.

- Serve with rice, yogurt and a fresh tomato and red onion salad and ENJOY!




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