Indian butter chicken, naan bread
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Astella is the most popular Indian dish, with the fantastic naan bread. The rice can be omitted, in which case you can use the bread to munch on the juicy stuff. The recipe is not particularly complicated, although it contains quite a few ingredients, but everything is easily available. If you like it spicy, add chili flakes or fresh chili. 600 g chicken breast or thigh fillet 400 g thick yogurt. 3 cm of ginger, cleaned and grated 5 cloves of garlic, chopped 2 teaspoons of garam masala. If it is not available, curry powder 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon smoked red pepper 1 head red onion 2 tablespoons concentrated tomatoes half a liter of pureed tomatoes half a lime juice salt, pepper 150 g butter 3 tablespoons oil fresh coriander, if not available or not if you like it, then parsley. Mix the spices with the yogurt and carefully turn the chicken pieces into it. Let it stand for at least an hour, but it can stay overnight in the fridge. Heat the pan, melt 50 g of butter in the oil and sauté the chopped onion. Mix the condensed tomatoes in it, then add the marinated chicken. Cook like this for 5 minutes, add the pureed tomatoes and lime juice. Cook until soft in about 15 minutes, then remove from the stove. mix the diced butter in it, sprinkle with coriander. Naan: this will make 8 pieces 250 g flour 1.5 dl warm water 1 tablespoon sugar half a bag, about 3-4 g dried yeast 1 teaspoon baking powder 1 teaspoon salt 1 tablespoon olive oil, ghee for professionals Mix the sugar and yeast in the water, about 10 foams up in minutes. Mix the other ingredients in a bowl, then add the yeast water. Knead thoroughly with a machine or by hand, leave to rise in a warm place for 90 minutes. Divide it into eight parts, shape it into small balls and let it rest for another 15 minutes. It's important to oil your hands when working with it, because it sticks everywhere. Heat a cast iron skillet until almost smoking. It's good if you drop a little water into it and it evaporates immediately. In the meantime, roll out the balls into approximately 20 cm discs. Fry the dough without fat until the side starts to blister. Then turn it over. When it's ready, you can spread it with garlic oil.
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