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Butter Chicken with Garlic Naan and Mango Lassi
Hoofdgerecht

Butter Chicken with Garlic Naan and Mango Lassi

2 uVoor 4Nutri-Score C€€
van @citlallygonzalez16 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • boneless chicken thighs (cut into bite-sized pieces)Vlees600 g
  • plain yogurt (for the marinade)Zuivel150 g
  • lemon juice (freshly squeezed)Groente en fruit15 ml
  • ginger garlic paste (divided)Groente en fruit30 g
  • garam masala (divided)Kruiden en specerijen8 g
  • Kashmiri chili powder (divided)Kruiden en specerijen6 g
  • turmeric (ground)Kruiden en specerijen2 g
  • cumin (ground)Kruiden en specerijen3 g
  • salt (to taste)Kruiden en specerijen8 g
  • vegetable oil (for cooking)Voorraadkast30 ml
  • butter (divided)Zuivel80 g
  • onion (finely chopped)Groente en fruit1 stuk
  • tomato puree (smooth)Voorraadkast400 g
  • cashews (soaked in warm water)Noten en zaden40 g
  • sugarVoorraadkast10 g
  • dried fenugreek leaves (crushed)Kruiden en specerijen3 g
  • heavy creamZuivel150 ml
  • all-purpose flour (for the naan)Voorraadkast300 g
  • instant yeastVoorraadkast7 g
  • sugar (for the naan dough)Voorraadkast10 g
  • milk (lukewarm)Zuivel150 ml
  • garlic (cloves, finely chopped)Groente en fruit4 stukken
  • coriander leaves (chopped)Groente en fruit15 g
  • ripe mango (peeled and cubed, for the lassi)Groente en fruit2 stukken
  • plain yogurt (for the lassi)Zuivel300 g
  • milk (cold, for the lassi)Zuivel100 ml
  • cardamom (ground)Kruiden en specerijen1 g

per portie

Voedingswaarden

813kcal

Koolhydraten
75 g
Eiwitten
44 g
Vetten
38 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×2
  • Koekenpan
  • Steelpan
  • Blender
  • Deegroller
  • Kookplaat

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Blend the mango lassi

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