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Garlic Butter Naan with Butter Chicken
Hoofdgerecht

Garlic Butter Naan with Butter Chicken

1 u 30 minVoor 4Nutri-Score C€€
van @theroamingchef3 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken thighs (boneless, cut into bite-sized pieces)Vlees600 g
  • plain yogurt (for the marinade)Zuivel100 g
  • garlic (cloves, grated)Groente en fruit6 stukken
  • ginger (grated)Groente en fruit20 g
  • garam masala (ground)Kruiden en specerijen2 g
  • chili powderKruiden en specerijen2 g
  • turmeric (ground)Kruiden en specerijen1 g
  • saltKruiden en specerijen5 g
  • butter (divided, for cooking and finishing)Zuivel100 g
  • onion (finely chopped)Groente en fruit2 stukken
  • tomato pureeVoorraadkast400 g
  • cashew nuts (soaked in warm water)Noten en zaden50 g
  • heavy creamZuivel150 ml
  • dried fenugreek leaves (crushed)Kruiden en specerijen3 g
  • sugarVoorraadkast5 g
  • all-purpose flour (for the naan)Granen400 g
  • instant yeastVoorraadkast7 g
  • milk (lukewarm)Zuivel150 ml
  • vegetable oilVoorraadkast30 ml
  • cilantro (chopped, for garnish)Groente en fruit15 g

per portie

Voedingswaarden

899kcal

Koolhydraten
85 g
Eiwitten
41 g
Vetten
44 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

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

stap voor stap

Bereiding

  1. Marinate the chicken

    • Mix the chicken with the yogurt, half the garlic, the ginger, garam masala, chili powder, turmeric and salt.
    • Cover and let it marinate in the fridge.
    Stap 1

  2. Make the naan dough

    • Combine the flour, yeast, salt, milk, yogurt and oil in a bowl.
    • Knead into a soft, smooth dough.
    • Cover and let it rise until doubled.
    Stap 2

  3. Cook the chicken

    • Sear the marinated chicken in a hot pan with a little butter until browned and cooked through.
    • Set aside.
    Stap 3

  4. Start the butter chicken sauce

    • Melt butter in the pan and soften the onions until golden.
    • Add the remaining garlic and ginger and cook until fragrant.
    • Stir in the tomato puree and cook until the sauce darkens and the oil separates.
    Stap 4

  5. Blend and finish the sauce

    • Blend the soaked cashews with a little water until smooth, then blend into the sauce for a silky texture.
    • Return the sauce to the pan, add the cream, sugar, crushed fenugreek and the cooked chicken.
    • Simmer gently until thick and creamy, then adjust the salt.
    Stap 5

  6. Shape the naan

    • Punch down the dough and divide it into equal balls.
    • Roll each ball into an oval about 5 mm thick.
    Stap 6

  7. Cook the naan

    • Cook each naan in a very hot pan until bubbles form and the underside is charred in spots.
    • Flip and cook the second side.
    • Brush generously with garlic butter and sprinkle with cilantro.
    Stap 7

  8. Serve

    • Serve the naan hot alongside the butter chicken, garnished with cream and cilantro.
    Stap 8
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