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Butter Chicken with Garlic Naan and Mango Lassi
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Butter Chicken with Garlic Naan and Mango Lassi

2 hPara 4Nutri-Score C€€
de @citlallygonzalez13 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • boneless chicken thighs (cut into bite-sized pieces)Carne600 g
  • plain yogurt (for the marinade)Lácteos150 g
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • ginger garlic paste (divided)Frutas y verduras30 g
  • garam masala (divided)Especias8 g
  • Kashmiri chili powder (divided)Especias6 g
  • turmeric (ground)Especias2 g
  • cumin (ground)Especias3 g
  • salt (to taste)Especias8 g
  • vegetable oil (for cooking)Despensa30 ml
  • butter (divided)Lácteos80 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • tomato puree (smooth)Despensa400 g
  • cashews (soaked in warm water)Frutos secos y semillas40 g
  • sugarDespensa10 g
  • dried fenugreek leaves (crushed)Especias3 g
  • heavy creamLácteos150 ml
  • all-purpose flour (for the naan)Despensa300 g
  • instant yeastDespensa7 g
  • sugar (for the naan dough)Despensa10 g
  • milk (lukewarm)Lácteos150 ml
  • garlic (cloves, finely chopped)Frutas y verduras4 piezas
  • coriander leaves (chopped)Frutas y verduras15 g
  • ripe mango (peeled and cubed, for the lassi)Frutas y verduras2 piezas
  • plain yogurt (for the lassi)Lácteos300 g
  • milk (cold, for the lassi)Lácteos100 ml
  • cardamom (ground)Especias1 g

por ración

Nutrición

813kcal

Carbohidratos
75 g
Proteínas
44 g
Grasas
38 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Sartén
  • Cazo
  • Batidora de vaso
  • Rodillo
  • Placa de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • Mix the yogurt, lemon juice, half the ginger garlic paste, half the garam masala, half the chili powder, turmeric, cumin and salt in a bowl.
    • Add the chicken pieces, coat well and let marinate.
    Paso 1

  2. Cook the chicken

    • Heat the oil in a frying pan and cook the marinated chicken until browned and cooked through.
    • Set the chicken aside.
    Paso 2

  3. Make the butter chicken sauce

    • Melt half the butter in the same pan and fry the onion until soft and golden.
    • Add the remaining ginger garlic paste and cook until fragrant.
    • Stir in the tomato puree, remaining chili powder and garam masala, sugar and soaked cashews, then simmer until thickened.
    Paso 3

  4. Blend and finish the sauce

    • Blend the sauce until smooth and return it to the pan.
    • Add the cooked chicken, cream, crushed fenugreek leaves and remaining butter, then simmer gently.
    Paso 4

  5. Make the naan dough

    • Mix the flour, yeast, sugar and salt in a bowl.
    • Add the lukewarm milk and knead into a soft dough.
    • Cover and let the dough rise until doubled.
    Paso 5

  6. Shape and cook the garlic naan

    • Divide the dough into portions and roll each into an oval.
    • Cook the naan in a hot pan until puffed and charred on both sides.
    • Brush with butter and sprinkle with chopped garlic and coriander leaves.
    Paso 6

  7. Blend the mango lassi

    • Blend the mango, yogurt, cold milk and cardamom until smooth.
    • Serve chilled alongside the butter chicken and naan.
    Paso 7
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