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Chicken Tikka Masala with Cheese-Stuffed Naan
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Chicken Tikka Masala with Cheese-Stuffed Naan

2 h 30 minPara 4Nutri-Score C€€
de @on_todays_bake179 importaciones1 vez cocinada
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lo que necesita

Ingredientes

4 personas
  • boneless chicken thigh (cubed)Carne500 g
  • plain yogurt (for the marinade)Lácteos120 ml
  • lemon (juiced)Frutas y verduras0,5 piezas
  • garlic (grated, for the marinade)Frutas y verduras1 pieza
  • ginger (grated, for the marinade)Frutas y verduras1 pieza
  • cumin (ground, for the marinade)Especias2 g
  • turmeric (ground)Especias3 g
  • garam masala (divided between marinade and sauce)Especias6 g
  • curry powderEspecias3 g
  • salt (to taste)Especias6 g
  • black pepper (ground, to taste)Especias1 g
  • butter (divided for the sauce)Lácteos30 g
  • oil (for the sauce)Despensa15 ml
  • garlic (cloves, minced)Frutas y verduras3 piezas
  • ginger (grated, for the sauce)Frutas y verduras2 g
  • cumin (ground, for the sauce)Especias2 g
  • smoked paprikaEspecias2 g
  • tomato passataDespensa360 ml
  • sugar (to balance acidity)Despensa2 g
  • water (to loosen the sauce)Otro60 ml
  • heavy creamLácteos80 ml
  • fresh coriander (chopped, optional garnish)Frutas y verduras10 g
  • all-purpose flour (for the naan)Cereales190 g
  • sugar (for the naan dough)Despensa3 g
  • active dry yeastDespensa5 g
  • warm water (for the naan dough)Otro120 ml
  • plain yogurt (for the naan dough)Lácteos45 ml
  • oil (for the naan dough)Despensa20 ml
  • shredded mozzarella (or mixed cheese, for stuffing)Lácteos100 g
  • garlic butter (melted, for brushing)Lácteos30 g
  • parsley (chopped, for brushing)Frutas y verduras5 g

por ración

Nutrición

648kcal

Carbohidratos
53 g
Proteínas
36 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Sartén
  • Rodillo
  • Pincel de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, turmeric, garam masala, curry powder, salt and black pepper.
    • Add the chicken and mix well to coat.
    • Cover and marinate for at least 1 hour, ideally 6 hours.
    Paso 1

  2. Activate the yeast

    • In a small bowl, stir the yeast and sugar into the warm water.
    • Let it sit until foamy.
    Paso 2

  3. Make the naan dough

    • In a large bowl, combine the flour and salt.
    • Add the yogurt, oil and yeast mixture.
    • Knead into a soft dough, then cover and let rise.
    Paso 3

  4. Let the dough rise

    • Cover the dough and leave it in a warm spot until doubled.
    Paso 4

  5. Sear the chicken

    • Heat a pan over medium-high heat.
    • Sear the chicken pieces in batches until browned and nearly cooked through, discarding any excess liquid.
    • Set the chicken aside.
    Paso 5

  6. Build the masala sauce

    • In the same pan, heat the oil and sauté the garlic, ginger, cumin, garam masala and smoked paprika briefly.
    • Pour in the passata, sugar, salt and water, then simmer.
    • Stir in the cream, then finish with a knob of butter.
    Paso 6

  7. Finish the chicken in the sauce

    • Return the chicken to the pan.
    • Simmer until tender and fully coated in the sauce.
    • Garnish with fresh coriander if desired.
    Paso 7

  8. Shape and stuff the naan

    • Divide the risen dough into 4 balls.
    • Flatten each ball, stuff with the mozzarella and seal like a dumpling.
    • Rest the stuffed balls, then roll out gently.
    Paso 8

  9. Cook the naan

    • Cook each naan on a hot dry pan until golden and puffed, turning once.
    • Brush with the garlic butter and parsley mixture.
    Paso 9
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