Tandoori chicken with homemade naan bread

Ingredients for 3 servings:

• 600 g chicken breast fillet(s)
• 2 tsp Tandoori Masala (spice mix)
• 1 tsp sweet paprika powder
• Salt
• Cayenne pepper
• 3 bell peppers
• 100 g cashew nuts
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp butter
• 1 tbsp oil
• 100 ml white wine
• 1 lemon(s), juice
• 400 ml water
• 200 g whipped cream
• ½ bunch mint, fresh
• 250 g flour
• 1 tsp baking powder
• 1 tsp salt
• 2 tsp sugar
• 100 ml milk
• 100 g whole milk yogurt
• 150 g basmati rice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mix the tandoori masala and paprika powder and rub the chicken breast fillets with 2/3 of the mixture. Clean and dice the bell peppers. Peel and finely chop the onion and garlic. Heat butter and oil in a deep pan and roast the cashews in it, then remove from the pan. Then brown the chicken in it and also remove from the pan. Now brown the bell peppers, onions and garlic, then deglaze with white wine, 400 ml water and the juice of the lemon. Add the cream and let it simmer for about 15 minutes. Season with the remaining tandoori spice mix, salt and cayenne pepper. In the meantime, knead the ingredients for the naan bread into a dough. Place the chicken breasts in the sauce and simmer for another 15 minutes. In the meantime, cook the rice according to the package instructions. Form 6 balls from the dough and roll them out into flatbreads. Bake the flatbreads in a fat-free pan for about 3 minutes on each side. Chop the mint and cashews and sprinkle both over the tandoori chicken. Serve with naan bread and rice.