Butter chicken with naan bread

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Marinade

2 cm ginger, roughly chopped
3 cloves of garlic, roughly chopped
80 g blanched sliced almonds
1.7 dl thick plain yoghurt
½ tsp chili powder
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp garam masala
1 tsp salt
2 tsp paprika powder
1 tsp curcuma
4 cardamom pods, lightly crushed
400 g tin chopped tomatoes
1 large onion, sliced
6 tbsp coriander leaves, finely chopped

Chicken

500 g chicken thigh fillets, skinless, boneless
4 tbsp thick double cream

Naan bread

300 g flour
½ dl milk
20 g sugar
15 g yeast
7 g baking powder
10 g sunflower oil
75 g yoghurt
1 egg
10 g salt

Preparation

For the marinade, blend all the ingredients together until smooth and then pour into the porcelain dish. Add the chicken pieces and coat thoroughly in the marinade. Cover with cling film and allow to marinate for at least 2 hours or overnight in the refrigerator.
Start preparing the naan bread 1 hour before you plan to put the chicken in the cooking space.
For the naan bread, mix all the ingredients together and knead into a smooth dough. Place the dough in a bowl, cover with a damp cloth and allow to proof at room temperature for 2 hours.
One hour before the proofing time is finished, put the porcelain dish on the wire shelf in the cold cooking space at level 2 and bake (1 step).
After completing step 1, take out the dish, add the cream and stir well. Cover the porcelain dish and put to one side.
Put the baking tray into the cooking space and heat up (2 step). Divide the dough for the naan bread into three equal parts. Constantly dusting both the work surface and the dough with flour, roll the dough out thin.
Place the rolled-out dough on the tray in the preheated cooking space and bake one at a time until golden brown (4 step).
Remove the cover from the porcelain dish, place the dish back on the wire shelf and grill to brown the top of the chicken (6 step).
Before serving, slightly tip the dish and skim off any excess oil using a spoon.

Cooking Instructions

Hot air humid 160°C for 1 Hrs
(Pre-)heat cooking space to 230°C with Pizza Plus
Put the food in
Pizza Plus 230°C for 3 Mins
Put the food in
Grill level 4 for 3 Mins

Tips

  • Before serving, sprinkle with roasted cashew kernels or with sliced and roasted almonds.
  • Serve with rice instead of naan bread.
  • For the naan bread, use a pizza stone instead of the baking tray.
  • Porcelain dish ½ GN, depth 65 mm
  • Wire shelf
  • Baking tray
  • Stainless steel tray
Quantity Ingredient
¼ tsp ground cinnamon
2 cm ginger
500 g chicken thigh fillets
4 cardamom pods
2 tsp paprika powder
1 large onion
¼ tsp ground cloves
½ tsp chili powder
1 tsp garam masala
1 tsp curcuma
15 g yeast
75 g yoghurt
300 g flour
20 g sugar
3 cloves of garlic
80 g blanched sliced almonds
1 egg
400 g tin chopped tomatoes
7 g baking powder
1 tsp salt
6 tbsp coriander leaves
½ dl milk
1.7 dl thick plain yoghurt
10 g sunflower oil
10 g salt
4 tbsp thick double cream

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