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Chicken Tikka Masala with Cheese-Stuffed Naan
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Chicken Tikka Masala with Cheese-Stuffed Naan

2 godz. 30 minPorcje: 4Nutri-Score C€€
od @on_todays_bake175 importówugotowano 1 raz
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Składniki

4 osoby
  • boneless chicken thigh (cubed)Mięso500 g
  • plain yogurt (for the marinade)Nabiał120 ml
  • lemon (juiced)Warzywa i owoce0,5 kawałki
  • garlic (grated, for the marinade)Warzywa i owoce1 kawałek
  • ginger (grated, for the marinade)Warzywa i owoce1 kawałek
  • cumin (ground, for the marinade)Przyprawy2 g
  • turmeric (ground)Przyprawy3 g
  • garam masala (divided between marinade and sauce)Przyprawy6 g
  • curry powderPrzyprawy3 g
  • salt (to taste)Przyprawy6 g
  • black pepper (ground, to taste)Przyprawy1 g
  • butter (divided for the sauce)Nabiał30 g
  • oil (for the sauce)Spiżarnia15 ml
  • garlic (cloves, minced)Warzywa i owoce3 kawałki
  • ginger (grated, for the sauce)Warzywa i owoce2 g
  • cumin (ground, for the sauce)Przyprawy2 g
  • smoked paprikaPrzyprawy2 g
  • tomato passataSpiżarnia360 ml
  • sugar (to balance acidity)Spiżarnia2 g
  • water (to loosen the sauce)Inne60 ml
  • heavy creamNabiał80 ml
  • fresh coriander (chopped, optional garnish)Warzywa i owoce10 g
  • all-purpose flour (for the naan)Produkty zbożowe190 g
  • sugar (for the naan dough)Spiżarnia3 g
  • active dry yeastSpiżarnia5 g
  • warm water (for the naan dough)Inne120 ml
  • plain yogurt (for the naan dough)Nabiał45 ml
  • oil (for the naan dough)Spiżarnia20 ml
  • shredded mozzarella (or mixed cheese, for stuffing)Nabiał100 g
  • garlic butter (melted, for brushing)Nabiał30 g
  • parsley (chopped, for brushing)Warzywa i owoce5 g

na porcję

Wartości odżywcze

648kcal

Węglowodany
53 g
Białko
36 g
Tłuszcz
33 g
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Przybory

  • Miska ×3
  • Patelnia
  • Wałek do ciasta
  • Pędzelek kuchenny

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Activate the yeast

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

  4. Let the dough rise

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