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Butter Chicken Masala with Naan
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Butter Chicken Masala with Naan

2 godz.Porcje: 4Nutri-Score C€€
od @al_dante_channel6 importówugotowano 0 razy
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Składniki

4 osoby
  • chicken breast (cut into pieces)Mięso2 kawałki
  • ginger (grated, for the marinade)Warzywa i owoce1 kawałek
  • garlic (minced, for the marinade)Warzywa i owoce1 kawałek
  • lemon juice (freshly squeezed)Warzywa i owoce15 ml
  • Kashmiri chili powder (for the marinade)Przyprawy1 kawałek
  • garam masala (for the marinade)Przyprawy1 kawałek
  • turmeric (ground)Przyprawy1 kawałek
  • cumin powder (for the marinade)Przyprawy1 kawałek
  • coriander powder (for the marinade)Przyprawy1 kawałek
  • whole milk yogurt (for the marinade)Nabiał80 ml
  • salt (for the marinade)Przyprawy1 kawałek
  • vegetable oil (for the marinade and frying)Spiżarnia30 ml
  • butter (for the masala)Nabiał30 g
  • red onion (large, chopped)Warzywa i owoce1 kawałek
  • ginger (grated, for the masala)Warzywa i owoce1 kawałek
  • garlic (minced, for the masala)Warzywa i owoce1 kawałek
  • tomatoes (chopped)Warzywa i owoce4 kawałki
  • Kashmiri red chili powder (for the masala)Przyprawy1 kawałek
  • salt (for the masala)Przyprawy1 kawałek
  • cumin powder (for the masala)Przyprawy1 kawałek
  • coriander powder (for the masala)Przyprawy1 kawałek
  • garam masala (for the masala)Przyprawy1 kawałek
  • black pepper (ground)Przyprawy1 kawałek
  • heavy cream (for the masala)Nabiał60 ml
  • water (for the masala)Inne240 ml
  • cashew nuts (whole)Orzechy i nasiona45 g
  • active dry yeast (for the naan)Spiżarnia6 g
  • sugar (for the naan)Spiżarnia4 g
  • warm water (for activating the yeast)Inne30 ml
  • all-purpose flour (plus more if the dough is sticky)Produkty zbożowe375 g
  • plain whole milk yogurt (for the naan)Nabiał80 ml
  • warm water (for the naan dough)Inne160 ml
  • salt (for the naan)Przyprawy7 g
  • vegetable oil (for the naan)Spiżarnia30 ml
  • unsalted butter (melted, for the garlic butter)Nabiał55 g
  • garlic (minced, for the garlic butter)Warzywa i owoce2 kawałki
  • salt (for the garlic butter, to taste)Przyprawy1 g
  • cilantro (chopped)Warzywa i owoce2 g

na porcję

Wartości odżywcze

738kcal

Węglowodany
85 g
Białko
26 g
Tłuszcz
33 g
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Przybory

  • Miska
  • Patelnia
  • Blender kielichowy
  • Wałek do ciasta
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Fry the chicken

    • Fry the marinated chicken pieces until they are cooked through.
    • Set the fried chicken aside.
    Krok 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.
    Krok 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.
    Krok 4

  5. Cook the tomatoes

    • Add the water and cook until the tomatoes are mushy.
    Krok 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.
    Krok 6

  7. Finish the butter chicken

    • Add the fried chicken pieces and mix well.
    • Stir in the heavy cream.
    • Finish with the coriander leaves.
    Krok 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.
    Krok 8

  9. Make the garlic butter

    • Mix the melted butter with the minced garlic, salt and chopped cilantro.
    Krok 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.
    Krok 10

  11. Serve

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