John Myers
Contents
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Ingredients
Naan bread
- 400 g Chopped tomatoes "can"
- 250 g Chickpeas "can"
- 200 g Cream 30% fat
- 50 g Onions
- 1 Clove of garlic
- 2 tbsp Ginger
- 3 tsp Garam masala
- 1 Chilli pepper
- Clarified butter
- Salt
- 300 g Wheat flour
- 130 g Milk
- 10 g Yeast fresh
- 70 g Yogurt
- 2 tbsp Clarified butter
- 5 g Sugar
- 5 g Salt
Marinade meat
- 0,5 tsp Garam masala
- 3 tbsp Rapeseed oil
- 3 tsp Food starch
- Salt
- Pepper from the grinder
Instructions
Preparation - naan bread + marinade
- Process all ingredients into a dough in a kneading machine and let it rest for 1 hour.
- Cut the chicken breast into large pieces, make the marinade from the ingredients mentioned above. Turn the meat in the marinade and let it rest for 1 hour.
Naan bread
- Heat the pan while portioning the dough and then roll out the size of a pan with a little flour. Cook in a little clarified butter on both sides. Put aside.
Chicken Chole Masala
- Rinse the chickpeas with water in a colander and drain. Heat a saucepan, cut the onion and garlic into small pieces, toast them in clarified butter until they are light brown. Add the cherry peas and tomatoes, season with salt and garam masala. Pour in the cream and add the freshly grated ginger and chilli to taste. Puree with a hand blender or, if you want it in pieces, just briefly.
- Heat the pan, fry the chicken in it. Pour the sauce over and season to taste if necessary.
- Serve with the naan bread.
Nutrition
Serving: 100gCalories: 138kcalCarbohydrates: 13.8gProtein: 7.9gFat: 5.4g
