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Chicken Tikka Masala with Cheese-Stuffed Naan
Hoofdgerecht

Chicken Tikka Masala with Cheese-Stuffed Naan

2 u 30 minVoor 4Nutri-Score C€€
van @on_todays_bake179 imports1 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • boneless chicken thigh (cubed)Vlees500 g
  • plain yogurt (for the marinade)Zuivel120 ml
  • lemon (juiced)Groente en fruit0,5 stukken
  • garlic (grated, for the marinade)Groente en fruit1 stuk
  • ginger (grated, for the marinade)Groente en fruit1 stuk
  • cumin (ground, for the marinade)Kruiden en specerijen2 g
  • turmeric (ground)Kruiden en specerijen3 g
  • garam masala (divided between marinade and sauce)Kruiden en specerijen6 g
  • curry powderKruiden en specerijen3 g
  • salt (to taste)Kruiden en specerijen6 g
  • black pepper (ground, to taste)Kruiden en specerijen1 g
  • butter (divided for the sauce)Zuivel30 g
  • oil (for the sauce)Voorraadkast15 ml
  • garlic (cloves, minced)Groente en fruit3 stukken
  • ginger (grated, for the sauce)Groente en fruit2 g
  • cumin (ground, for the sauce)Kruiden en specerijen2 g
  • smoked paprikaKruiden en specerijen2 g
  • tomato passataVoorraadkast360 ml
  • sugar (to balance acidity)Voorraadkast2 g
  • water (to loosen the sauce)Overig60 ml
  • heavy creamZuivel80 ml
  • fresh coriander (chopped, optional garnish)Groente en fruit10 g
  • all-purpose flour (for the naan)Granen190 g
  • sugar (for the naan dough)Voorraadkast3 g
  • active dry yeastVoorraadkast5 g
  • warm water (for the naan dough)Overig120 ml
  • plain yogurt (for the naan dough)Zuivel45 ml
  • oil (for the naan dough)Voorraadkast20 ml
  • shredded mozzarella (or mixed cheese, for stuffing)Zuivel100 g
  • garlic butter (melted, for brushing)Zuivel30 g
  • parsley (chopped, for brushing)Groente en fruit5 g

per portie

Voedingswaarden

648kcal

Koolhydraten
53 g
Eiwitten
36 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Koekenpan
  • Deegroller
  • Bakkwast

stap voor stap

Bereiding

  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.
    Stap 1

  2. Activate the yeast

    • In a small bowl, stir the yeast and sugar into the warm water.
    • Let it sit until foamy.
    Stap 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.
    Stap 3

  4. Let the dough rise

    • Cover the dough and leave it in a warm spot until doubled.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 9
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