During these stressful times most of us have altered our activities for safety reasons! We take long car rides, hike in quiet trails and take long bike rides. But for now we have stopped dining in our favorite restaurants! Food cravings are no joking matter around here 😁 I have been recreating my favorite foods including this Indian food, Tikka Masala!! So, it is quite awesome 😋😋
This version pairs the classic creamy, spiced tomato curry with a garlicky Sangak flatbread that’s perfect for soaking up every last drop. Our Sangak Plain Flatbread is ideal for this, toasting up beautifully with butter and garlic.
Recipe by: persianmamablog
Ingredients
- For the Tikka Masala:
1 lb chicken breast or thigh, cut into bite-sized pieces
1 cup plain yogurt
2 tbsp lemon juice
2 tsp ground cumin
2 tsp garam masala
1 tsp turmeric
1 tsp chili powder (adjust to taste)
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 (15 oz) can tomato sauce or crushed tomatoes
1 cup heavy cream or coconut milk
Salt to taste
Fresh cilantro for garnish
For the Garlic Sangak:
2 pieces ARA-Z Sangak Plain Flatbread (or Sangak Multi-Grain)
2 tbsp butter, melted
2 cloves garlic, minced
Dried parsley flakes for garnish
Instructions
- Make the Tikka Masala:
1. In a bowl, combine chicken with yogurt, lemon juice, cumin, garam masala, turmeric, and chili powder. Marinate for at least 30 minutes, or up to overnight.
2. Heat oil in a large skillet or pot over medium-high heat. Add the marinated chicken and cook until browned on all sides (the chicken doesn’t need to be cooked through at this point). Remove chicken from the pot and set aside.
3. In the same pot, add the chopped onion and sauté until soft and golden, about 5-7 minutes. Add the garlic and ginger and cook for another minute until fragrant.
4. Stir in the tomato sauce and bring to a simmer. Return the chicken to the pot, reduce heat to low, and let it simmer for 15-20 minutes, until the chicken is cooked through and the sauce has thickened.
5. Stir in the heavy cream or coconut milk and simmer for another 5 minutes. Season with salt to taste.
Make the Garlic Sangak:
6. While the curry simmers, preheat your oven to 350°F (175°C) or a toaster oven.
7. In a small bowl, mix the melted butter with the minced garlic.
8. Brush the garlic butter mixture generously over the pieces of Sangak flatbread.
9. Sprinkle with dried parsley flakes.
10. Place the Sangak directly on the oven rack or on a baking sheet and bake for 3-5 minutes, or until warm, fragrant, and lightly crisp. Alternatively, you can toast it in a toaster oven.
To Serve:
11. Spoon the Tikka Masala into bowls, garnish with fresh cilantro, and serve immediately with the warm, garlicky Sangak flatbread for dipping and soaking up the sauce.
Enjoy!
Shop the flatbreads used in this recipe:
Sangak Plain Flatbread 5 Pack
Sangak Multi-Grain Flatbread 5 Pack
Sangak Multi-Seed Crisps
Firetail Flatbread
For more recipes and creations with our Lavash Bread, Sangak Bread, and Markook Thinnest Flatbread, please visit our recipes page.
