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Butter Chicken with Garlic Naan and Mango Lassi
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Butter Chicken with Garlic Naan and Mango Lassi

2 hServes 4Nutri-Score C€€
from @citlallygonzalez13 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless chicken thighs (cut into bite-sized pieces)Meat600 g
  • plain yogurt (for the marinade)Dairy150 g
  • lemon juice (freshly squeezed)Produce15 ml
  • ginger garlic paste (divided)Produce30 g
  • garam masala (divided)Spices8 g
  • Kashmiri chili powder (divided)Spices6 g
  • turmeric (ground)Spices2 g
  • cumin (ground)Spices3 g
  • salt (to taste)Spices8 g
  • vegetable oil (for cooking)Pantry30 ml
  • butter (divided)Dairy80 g
  • onion (finely chopped)Produce1 piece
  • tomato puree (smooth)Pantry400 g
  • cashews (soaked in warm water)Nuts & seeds40 g
  • sugarPantry10 g
  • dried fenugreek leaves (crushed)Spices3 g
  • heavy creamDairy150 ml
  • all-purpose flour (for the naan)Pantry300 g
  • instant yeastPantry7 g
  • sugar (for the naan dough)Pantry10 g
  • milk (lukewarm)Dairy150 ml
  • garlic (cloves, finely chopped)Produce4 pieces
  • coriander leaves (chopped)Produce15 g
  • ripe mango (peeled and cubed, for the lassi)Produce2 pieces
  • plain yogurt (for the lassi)Dairy300 g
  • milk (cold, for the lassi)Dairy100 ml
  • cardamom (ground)Spices1 g

per serving

Nutrition

813kcal

Carbs
75 g
Proteins
44 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Frying pan
  • Saucepan
  • Blender
  • Rolling pin
  • Stovetop

step by step

Method

  1. Marinate the chicken

    • Mix the yogurt, lemon juice, half the ginger garlic paste, half the garam masala, half the chili powder, turmeric, cumin and salt in a bowl.
    • Add the chicken pieces, coat well and let marinate.
    Step 1

  2. Cook the chicken

    • Heat the oil in a frying pan and cook the marinated chicken until browned and cooked through.
    • Set the chicken aside.
    Step 2

  3. Make the butter chicken sauce

    • Melt half the butter in the same pan and fry the onion until soft and golden.
    • Add the remaining ginger garlic paste and cook until fragrant.
    • Stir in the tomato puree, remaining chili powder and garam masala, sugar and soaked cashews, then simmer until thickened.
    Step 3

  4. Blend and finish the sauce

    • Blend the sauce until smooth and return it to the pan.
    • Add the cooked chicken, cream, crushed fenugreek leaves and remaining butter, then simmer gently.
    Step 4

  5. Make the naan dough

    • Mix the flour, yeast, sugar and salt in a bowl.
    • Add the lukewarm milk and knead into a soft dough.
    • Cover and let the dough rise until doubled.
    Step 5

  6. Shape and cook the garlic naan

    • Divide the dough into portions and roll each into an oval.
    • Cook the naan in a hot pan until puffed and charred on both sides.
    • Brush with butter and sprinkle with chopped garlic and coriander leaves.
    Step 6

  7. Blend the mango lassi

    • Blend the mango, yogurt, cold milk and cardamom until smooth.
    • Serve chilled alongside the butter chicken and naan.
    Step 7
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