This is a beautiful two part recipe. This part will show you how to create a delicious chicken tikka, and the link below will how you how to make the homemade Naan breads that are on the picture above. Both are perfectly simple but work perfectly together.
For the chicken tikka curry it is best if you marinade your chicken for as long as possible, but I simply put the chicken into marinade whilst I made the naan bread dough. So to marinade your chicken you will need to made a spice mix consisting of the following:
1 1/2 tablespoon of sugar, 1tablespoon curry powder, 1 tablespoon tandoori masala and, 1 1/2 tablespoons paprika. Mix all the spices together and rub onto the chicken. Once the chicken is fully coated place it into a small bowl, and fill it up with milk (I used semi-skinned milk). Cover it up and leave it to sit in the fridge as long as you can.
This is where you should make your naan bread dough.
In a deep frying pan, put a whole jar of passata in and heat up. Once the sauce is bubbling add your chicken and milk mix. But make sure you stir the chicken and milk mix before adding it to the pan, this will ensure that you have mixed the spices into the milk as much as possible. When you have added chicken and milk to the passata, stir the pan until you have a consistent colour through out the pan. Put a lid onto the pan (if you do not have a lid, simply cover it with tin foil) and leave to sit to make sure the chicken is fully cooked through. Turn down the heat to low and just let it sit.
This is when you can roll out your naan breads and put you rice onto the hob.
When your rice is done, your chicken should be done too. To check the chicken, take out the largest chunk and cut it into half. If it is white all the way through it is ready to eat.
Enjoy! I know we did!
Feel free to leave me comments about what you did differently with this recipe. Or if you have any ideas with what I should cook/bake next!!