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Butter Chicken Masala with Naan
2 Std.Für 4Nutri-Score C€€
C
2 Std.
2 Std.Butter Chicken Masala with Naan
rezept von
AL Dante Channel | Food Art
@al_dante_channel
6 Rezepte
6 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
chicken breast (cut into pieces)Fleisch2 Stücke
ginger (grated, for the marinade)Obst & Gemüse1 Stück
garlic (minced, for the marinade)Obst & Gemüse1 Stück
lemon juice (freshly squeezed)Obst & Gemüse15 ml
Kashmiri chili powder (for the marinade)Gewürze1 Stück- garam masala (for the marinade)Gewürze1 Stück
- turmeric (ground)Gewürze1 Stück
- cumin powder (for the marinade)Gewürze1 Stück
- coriander powder (for the marinade)Gewürze1 Stück
whole milk yogurt (for the marinade)Milchprodukte80 ml
salt (for the marinade)Gewürze1 Stück
vegetable oil (for the marinade and frying)Vorräte30 ml
butter (for the masala)Milchprodukte30 g
red onion (large, chopped)Obst & Gemüse1 Stück- ginger (grated, for the masala)Obst & Gemüse1 Stück
- garlic (minced, for the masala)Obst & Gemüse1 Stück
- tomatoes (chopped)Obst & Gemüse4 Stücke
- Kashmiri red chili powder (for the masala)Gewürze1 Stück
- salt (for the masala)Gewürze1 Stück
- cumin powder (for the masala)Gewürze1 Stück
- coriander powder (for the masala)Gewürze1 Stück
- garam masala (for the masala)Gewürze1 Stück
black pepper (ground)Gewürze1 Stück- heavy cream (for the masala)Milchprodukte60 ml
water (for the masala)Andere240 ml
cashew nuts (whole)Nüsse & Samen45 g- active dry yeast (for the naan)Vorräte6 g
sugar (for the naan)Vorräte4 g- warm water (for activating the yeast)Andere30 ml
all-purpose flour (plus more if the dough is sticky)Getreide375 g- plain whole milk yogurt (for the naan)Milchprodukte80 ml
- warm water (for the naan dough)Andere160 ml
- salt (for the naan)Gewürze7 g
- vegetable oil (for the naan)Vorräte30 ml
- unsalted butter (melted, for the garlic butter)Milchprodukte55 g
- garlic (minced, for the garlic butter)Obst & Gemüse2 Stücke
- salt (for the garlic butter, to taste)Gewürze1 g
- cilantro (chopped)Obst & Gemüse2 g
pro Portion
Nährwerte
738kcal
- Kohlenhydrate
- 85 g
- Eiweiß
- 26 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Rührschüssel
Bratpfanne
Standmixer
Nudelholz
Backpinsel
Schritt für Schritt
Zubereitung
- Schritt 1
Marinate the chicken
- In a bowl, combine the chicken, ginger, garlic, lemon juice, Kashmiri chili powder, garam masala, turmeric, cumin powder, coriander powder, yogurt, salt and vegetable oil.
- Mix everything well so the chicken is fully coated.
- Cover and marinate for about 30 minutes.
- Schritt 2
Fry the chicken
- Fry the marinated chicken pieces until they are cooked through.
- Set the fried chicken aside.
- Schritt 3
Build the masala base
- Heat the oil and butter in a pan, add the onion and sauté until transparent.
- Add the ginger and garlic and mix well.
- Add the tomatoes and sauté.
- Schritt 4
Add the spices and cashews
- Add the Kashmiri red chili powder, garam masala, cumin powder, coriander powder, black pepper, salt and cashew nuts.
- Sauté everything together.
- Schritt 5
Cook the tomatoes
- Add the water and cook until the tomatoes are mushy.
- Schritt 6
Blend to a fine paste
- Grind the mixture to a fine paste.
- Return the purée to the pan and sauté for a few more minutes.
- Schritt 7
Finish the butter chicken
- Add the fried chicken pieces and mix well.
- Stir in the heavy cream.
- Finish with the coriander leaves.
- Schritt 8
Make the naan dough
- Dissolve the yeast and sugar in the warm water and let it activate.
- In a bowl, mix the flour, yogurt, warm water, salt and oil, then add the yeast mixture.
- Knead into a soft dough, adding more flour if sticky, and let it rise.
- Schritt 9
Make the garlic butter
- Mix the melted butter with the minced garlic, salt and chopped cilantro.
- Schritt 10
Cook the naan
- Divide the dough and roll out the naan.
- Cook the naan in a hot pan until puffed and golden.
- Brush with the garlic butter.
- Schritt 11
Serve
- Serve the butter chicken masala hot with the naan.
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