Chicken Tikka Masala & Naan breads

A few days ago, my kind of mood was Asian, well yesterday it was Indian. Why don't we test a completely new recipe I've never tried before? Of course the aim, once again, was to make it healthier by switching the yogurt and cream for light coconut milk, I also chose to add one carrot and one zucchini (otherwise there is absolutely no vegetable and it's kind of impossible for me) and heaps more spices. This recipe is eaten with rice (whole wheat) and naan bread that I chose to make myself as well. My tinny home was smelling so good and with naan bread on the table, you directly fly to India. The recipe I made is adapted from Ricardo Cuisine and the naan breads from the book Comme Un Chef (Larousse). 

Recipe for 15 naan breads - Preparation 5 minutes - Waiting time: 1h30 - Cooking time: 5 minutes

  • 500 grams all purpose flour
  • 5 grams dry yeast (baker's yeast)
  • 125 grams yogurt (1 yogurt)
  • 180 grams of warm water 
  • 30 grams canola oil
  • 1,5 teaspoon of salt
  • 1/2 bunch of fresh parsley, chopped
  • 1 clove of garlic, chopped
  • Olive oil
  1. In a small ball, pour parsley, garlic and olive oil. Stir well and set aside.

  2. Start by transforming your micro-wave into a steam-room: Put a large bowl full of water in it and bring it to a boil for 10 minutes on high speed. The aim would be to obtain a warm and humid atmosphere in it. The only way to raise the dough.

  3. Meanwhile, let's prepare the dough. In a big bowl, crumble the dry yeast and pour the water and stir well with a spoon.

  4. Add the four, the yogurt, the salt and the oil. With an egg beater, stir slowly for 5 minutes until a bowl until a ball formed.

  5. Cover the bowl with a humid rag and let it raise in your microwave/steam-room for 1h30. Let the hot water in the steam-room. And off course the micro-wave is off now.

  6. After 1h30, the dough should have tripled its initial size and had plenty of little bubbles.

  7. Now on medium/high heat, add olive oil to your pan (remove the excess with a paper) and make it reach a very warm temperature (the pan should be smoking) 

  8. While the pan is reaching a very warm temperature, very slowly take a piece of your dough with your hand and on a floured work surface spread the dough with your fingers to obtain the naan shape you want. (very slowly to avoid removing the little bubbles in the dough)

  9. Once the pan is warm (not hot) put the naan and cover with a lid. Cook until the dough starts to become bigger and form bubbles. (about 5 minutes). Flip and cook it on the other side. (still with a lid on the pan to keep the dough warm)

  10. Once ready, spread a bit of parsley and garlic and eat it while it's hot. 

Recipe for 4 - Preparation 30 minutes - Cooking time 30 minutes

Dry marinade

  • 1 tablespoon garam masala (Be careful it is spicy)
  • 1 tablespoon chili powder (Be careful number two)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cardamom
  1. In a large bowl, combine all the ingredients. Add the meat and toss to coat thoroughly in the spice mixture. Set aside and cover with a cooking paper.


  • 675 g skinless and boneless chicken breasts, cut into cubes (I prefer breasts but you can use thighs as well)
  • 125 ml roasted cashews
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped (Be careful number three)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 3 tablespoons (30 ml) tomato sauce
  • 1 large tomato, seeded and diced
  • 1 carrot, cut in small dices (I ask my friend to do it but he understood grated) 
  • 1 zucchini, cut in small dices (therefore I did it myself)
  • 1/2 bunch of fresh coriander
  • 250 ml light coconut milk + 50 ml extra to add if it's too spicy (and it will be)
  • Salt and pepper
  • 250 g basmati rice or whole rice 
  1. In a small food processor or coffee grinder, finely chop the cashews. Set aside.
  2. In a large skillet or large saucepan, brown the chicken in the oil, for 5 or more minutes.
  3. Season with salt and pepper. Set aside on a plate.
  4. In the same skillet, brown the onion with the pepper. Add oil, if needed. Add the garlic, ginger, and tomato paste. Cook for 1 minute.
  5. Return the chicken to the skillet. Add the cashews and the remaining ingredients. Bring to a boil. Cover and simmer gently for about 20 minutes, stirring frequently.
  6. Serve over with whole rice (once cooked, I chose to add a bit of coconut milk to get better with the chicken) and naan breads. njoy your meal!

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