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Garlic Butter Naan with Butter Chicken
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Garlic Butter Naan with Butter Chicken

1 godz. 30 minPorcje: 4Nutri-Score C€€
od @theroamingchef3 importyugotowano 0 razy
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Składniki

4 osoby
  • chicken thighs (boneless, cut into bite-sized pieces)Mięso600 g
  • plain yogurt (for the marinade)Nabiał100 g
  • garlic (cloves, grated)Warzywa i owoce6 kawałki
  • ginger (grated)Warzywa i owoce20 g
  • garam masala (ground)Przyprawy2 g
  • chili powderPrzyprawy2 g
  • turmeric (ground)Przyprawy1 g
  • saltPrzyprawy5 g
  • butter (divided, for cooking and finishing)Nabiał100 g
  • onion (finely chopped)Warzywa i owoce2 kawałki
  • tomato pureeSpiżarnia400 g
  • cashew nuts (soaked in warm water)Orzechy i nasiona50 g
  • heavy creamNabiał150 ml
  • dried fenugreek leaves (crushed)Przyprawy3 g
  • sugarSpiżarnia5 g
  • all-purpose flour (for the naan)Produkty zbożowe400 g
  • instant yeastSpiżarnia7 g
  • milk (lukewarm)Nabiał150 ml
  • vegetable oilSpiżarnia30 ml
  • cilantro (chopped, for garnish)Warzywa i owoce15 g

na porcję

Wartości odżywcze

899kcal

Węglowodany
85 g
Białko
41 g
Tłuszcz
44 g
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Przybory

  • Miska ×2
  • Patelnia
  • Rondel
  • Wałek do ciasta
  • Blender kielichowy
  • Płyta kuchenna

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 2

  3. Cook the chicken

    • Sear the marinated chicken in a hot pan with a little butter until browned and cooked through.
    • Set aside.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 7

  8. Serve

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