This easy recipe is a great one for little helpers in the kitchen. Watch our video with AGA Demonstrator Naomi Hansell and her daughter Isla making these at home here.
For the chicken:
2 tbsp olive oil
1/2 onion, finely chopped or grated
3 cloves garlic, peeled and crushed
A ‘thumb’ of ginger, peeled and grated
Spices:
2 tsp each of ground cumin, ground coriander, paprika and garam masala
1 tsp each salt and turmeric
1/2 tsp cinnamon and chilli powder (optional)
A 400g tin of chopped tomatoes
100g double cream or full fat yogurt
400g chicken breast, cubed or thinly sliced
For the flatbreads:
1 1/2 tsp dried yeast or 30g fresh yeast
3 tsp sugar
200g water
120g natural yogurt
450g plain flour
1 tsp salt
1/2 tsp baking powder
To serve:
200g natural yogurt
1/2 red onion, finely sliced
For the chicken tikka:
1. Heat the olive oil in a sauté pan on the simmering plate, the move to the boiling plate and add the onion, garlic and ginger. Cook for 5 - 10 minutes, moving to the simmering plate once the onions start to colour.
2. Add the spices and salt, stir and cook for a few minutes on the simmering plate. Add the tomatoes and cream or yogurt and taste. It should be nice and tasty - if not add a little more salt. Move to the boiling plate to heat until bubbling.
3. Carefully add the chicken and stir. Move to the simmering plate or simmering oven and continue to cook for 10 minutes. Set aside or chill until needed.
For the flatbreads:
1. Put the yeast into a small bowl with 200g water and 3 tsp sugar, then place on the back of the AGA to warm gently for 5-10 minutes.
2. Put the flour in a large bowl or mixer with a dough hook and add the yeast mixture, yogurt, salt and baking powder. Mix into a ball then knead for 5-10 minutes. You can use a little flour or water on the worktop to help stop the dough sticking.
3. Prove the dough by placing in an oiled bowl for 1 -2 hours and leaving in a warm place, on the top of the simmering plate lid protected with a tea towel is ideal.
4. To make the naan breads, divide the risen dough in to 10 pieces, roll or stretch each one into a rough triangle shape and bake simmering plate, directly on the cast iron, with the lid down for a few minutes either side. As each naan is cooked, wrap in foil to keep soft and set aside.
To serve:
Place a spoonful or two of the chicken tikka on a flatbread, spreading out nearly to the edges. Heat in the roasting oven right at the top if you like, then top with a spoonful of plain yogurt and a few sliced red onions.
Tips:
You can cook the flatbreads even quicker on the boiling plate, either in a frying pan or directly on the cast iron, which can be cooled a little either by leaving the lids up for 10 mins on traditional AGA models, or by turning the heat down or off for a few minutes with on/off hotplates.
The chicken tikka can be used to cook little skewers of chicken, just coat some mini fillets in the sauce, thread on to skewers, then cook on a baking tray on the first set of runners in the roasting oven for 10 minutes. Handy for picnics.
The chicken tikka can also be served just with some simple rice - put a cup of rice and two cups of water in a pan and bring to the boil on the boiling plate. Immediately cover with a well fitting lid and put in the simmering oven to cook for 20 mins. Fork through to check all the water has been absorbed then set aside for up to 30 minutes until serving.
The chicken tikka and flatbreads can both be frozen once cooked then defrosted as needed.
