Here’s How To Make Chicken Tikka Masala Cups

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Ingredients:

– 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

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Method:

To make the paste, combine all the dried spices.

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Followed by the ginger, three cloves of garlic, and ground almonds.

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And desiccated coconut, fresh coriander, chilli and oil.

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Blend.

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For the tikka masala, fry off two cloves of garlic with the onion and chilli.

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And then cook off the chicken.

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Fold in the paste and cook for one minute.

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Add in the tomatoes and water. Cook for 35 minutes.

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For the flatbread mix, combine flour, water and seasoning. Knead.

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Roll the dough out flat and cut out 12 equal circles.

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Line a muffin tray with the dough. Bake for 20 minutes at 200 degrees Celsius.

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Pour in the double cream and once the sauce is thickened add in the fresh coriander.

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Fill the flatbread bowls with curry. Followed by mango chutney, raita and chopped coriander.

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Now, enjoy.

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