– 2 tsp garam masala
– 2 tsp smoked paprika
– 1 tsp turmeric
– 2 tsp cumin
– 2 tsp coriander
– Fresh coriander
– 1 red chilli
– 5 garlic cloves
– Fresh ginger
– 50ml oil
– 1 tbsp desiccated coconut
– 1 tbsp ground almonds
– 2 onions
– 1 green chilli
– 500g chicken thighs
– 400g chopped tomatoes
– 400ml water
– 100ml double cream
– 300g plain flour
– 150ml water
– Salt & Pepper
To make the paste, combine all the dried spices.
Followed by the ginger, three cloves of garlic, and ground almonds.
And desiccated coconut, fresh coriander, chilli and oil.
For the tikka masala, fry off two cloves of garlic with the onion and chilli.
And then cook off the chicken.
Fold in the paste and cook for one minute.
Add in the tomatoes and water. Cook for 35 minutes.
For the flatbread mix, combine flour, water and seasoning. Knead.
Roll the dough out flat and cut out 12 equal circles.
Line a muffin tray with the dough. Bake for 20 minutes at 200 degrees Celsius.
Pour in the double cream and once the sauce is thickened add in the fresh coriander.
Fill the flatbread bowls with curry. Followed by mango chutney, raita and chopped coriander.