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Butter Chicken Masala with Naan
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Butter Chicken Masala with Naan

2 hPour 4Nutri-Score C€€
par @al_dante_channel6 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

4 personnes
  • chicken breast (cut into pieces)Viandes2 morceaux
  • ginger (grated, for the marinade)Fruits et légumes1 morceau
  • garlic (minced, for the marinade)Fruits et légumes1 morceau
  • lemon juice (freshly squeezed)Fruits et légumes15 ml
  • Kashmiri chili powder (for the marinade)Épices1 morceau
  • garam masala (for the marinade)Épices1 morceau
  • turmeric (ground)Épices1 morceau
  • cumin powder (for the marinade)Épices1 morceau
  • coriander powder (for the marinade)Épices1 morceau
  • whole milk yogurt (for the marinade)Produits laitiers80 ml
  • salt (for the marinade)Épices1 morceau
  • vegetable oil (for the marinade and frying)Épicerie30 ml
  • butter (for the masala)Produits laitiers30 g
  • red onion (large, chopped)Fruits et légumes1 morceau
  • ginger (grated, for the masala)Fruits et légumes1 morceau
  • garlic (minced, for the masala)Fruits et légumes1 morceau
  • tomatoes (chopped)Fruits et légumes4 morceaux
  • Kashmiri red chili powder (for the masala)Épices1 morceau
  • salt (for the masala)Épices1 morceau
  • cumin powder (for the masala)Épices1 morceau
  • coriander powder (for the masala)Épices1 morceau
  • garam masala (for the masala)Épices1 morceau
  • black pepper (ground)Épices1 morceau
  • heavy cream (for the masala)Produits laitiers60 ml
  • water (for the masala)Autres240 ml
  • cashew nuts (whole)Fruits à coque et graines45 g
  • active dry yeast (for the naan)Épicerie6 g
  • sugar (for the naan)Épicerie4 g
  • warm water (for activating the yeast)Autres30 ml
  • all-purpose flour (plus more if the dough is sticky)Céréales375 g
  • plain whole milk yogurt (for the naan)Produits laitiers80 ml
  • warm water (for the naan dough)Autres160 ml
  • salt (for the naan)Épices7 g
  • vegetable oil (for the naan)Épicerie30 ml
  • unsalted butter (melted, for the garlic butter)Produits laitiers55 g
  • garlic (minced, for the garlic butter)Fruits et légumes2 morceaux
  • salt (for the garlic butter, to taste)Épices1 g
  • cilantro (chopped)Fruits et légumes2 g

par portion

Nutrition

738kcal

Glucides
85 g
Protéines
26 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Blender
  • Rouleau à pâtisserie
  • Pinceau de cuisine

pas à pas

Préparation

  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.
    Étape 1

  2. Fry the chicken

    • Fry the marinated chicken pieces until they are cooked through.
    • Set the fried chicken aside.
    Étape 2

  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.
    Étape 3

  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.
    Étape 4

  5. Cook the tomatoes

    • Add the water and cook until the tomatoes are mushy.
    Étape 5

  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.
    Étape 6

  7. Finish the butter chicken

    • Add the fried chicken pieces and mix well.
    • Stir in the heavy cream.
    • Finish with the coriander leaves.
    Étape 7

  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.
    Étape 8

  9. Make the garlic butter

    • Mix the melted butter with the minced garlic, salt and chopped cilantro.
    Étape 9

  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.
    Étape 10

  11. Serve

    • Serve the butter chicken masala hot with the naan.
    Étape 11
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