Chicken Tikka & chapatis with masala yoghurt & salad
Appliance/Function:
Equipment
- 2 Large bowls
- 1 Small bowl
- 1 Large chargrill or frypan
Ingredients
Chicken
- 1 tsp cumin
- 1 tsp coriander
- 1 ½ tsp garam masala
- ¼ cup tomato paste
- 1 tbsp honey
- ½ cup greek yoghurt
- 1 tbsp olive oil
- 500 g chicken thighs skinless, boneless
Masala yoghurt
- 1 tsp honey
- ½ tsp garam masala
Flatbread
- 6 flatbread or gluten-free bread
Salad
- 1 tomato
- 1 cucumber
- 1 cup baby spinach
- 1 bunch coriander
- 1 tbsp olive oil
- 2 tsp apple cider vinegar
Instructions
Marinade chicken
- Combine the 1 tsp cumin, 1 tsp coriander, 1 ½ tsp garam masala, ¼ cup tomato paste, 1 tbsp honey, 1 tbsp of the yoghurt and 1 tbsp olive oil in a large bowl and season with salt and pepper. Cut the 500 g chicken thighs into bite-sized chunks. Add to the marinade and stir to coat.
Make masala yoghurt
- Combine the remaining yoghurt, 1 tsp honey and ½ tsp garam masala in a small bowl. Season with salt and pepper and set aside.
Heat flatbread
- Heat a chargrill or large frypan over medium-high heat until hot. Cook 6 flatbread, in batches, for 30 seconds each side or until warmed through and slightly charred. Remove from the pan and cover with a clean tea towel to keep warm.
Cook chicken
- Reheat the pan over medium-high heat until hot. Cook the chicken for 2-4 minutes each side until charred and cooked through.
Make salad
- Meanwhile, adding to a large bowl as you go - roughly chop 1 tomato, 1 cucumber, 1 cup baby spinach and 1 bunch coriander. Add 1 tbsp olive oil and 2 tsp apple cider vinegar season with salt and pepper and toss to coat.
To serve
- Divide the chicken tikka masala, flatbread and salad among plates. Drizzle with the masala yoghurt to serve.
Nutrition
Calories: 494kcal | Carbohydrates: 48g | Protein: 35g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 120mg | Sodium: 702mg | Potassium: 732mg | Fiber: 7g | Sugar: 14g | Calcium: 207mg | Iron: 4mg