Chicken tikka masala with naan bread

Name: Chicken tikka masala with naan bread
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 5 Garlic cloves; 1/2 bunch Mint; 1,5 cm fresh ginger root; 10 TABLESPOONS Olive oil; 1 1/2 TABLESPOONS Cumin; 2 1/2 TSP. Salt; 1 TABLESPOON dried oregano; 1 1/2 TABLESPOONS Garam Masala; 375 g Whole milk yoghurt; 850 g Chicken filet; 75 g Milk; 1/2 TABLESPOON Sugar; 1/2 bag of dry yeast; 250 g Flour; 1 egg (size M); 1 (approx. 150 g) Banana; 1 can(s) (850 ml) Tomatoes; 50 g ground almonds; 1 tin(s) (165 g) Coconut milk; 2-3 TABLESPOONS liquid honey; 1/2 TABLESPOON Turmeric; 2 TEASPOONS Tandoori seasoning mix; 7-10 Tbsp Chilli powder; 2-3 TABLESPOONS Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

5 Garlic cloves
1/2 bunch Mint
1,5 cm fresh ginger root
10 TABLESPOONS Olive oil
1 1/2 TABLESPOONS Cumin
2 1/2 TSP. Salt
1 TABLESPOON dried oregano
1 1/2 TABLESPOONS Garam Masala
375 g Whole milk yoghurt
850 g Chicken filet
75 g Milk
1/2 TABLESPOON Sugar
1/2 bag of dry yeast
250 g Flour
1 egg (size M)
1 (approx. 150 g) Banana
1 can(s) (850 ml) Tomatoes
50 g ground almonds
1 tin(s) (165 g) Coconut milk
2-3 TABLESPOONS liquid honey
1/2 TABLESPOON Turmeric
2 TEASPOONS Tandoori seasoning mix
7-10 Tbsp Chilli powder
2-3 TABLESPOONS Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
For the marinade, peel and finely chop the garlic. Wash 5-6 stems of mint, shake dry and cut into fine strips. Peel ginger and chop very finely. Mix garlic, ginger, mint, 3 tbsp. oil, 1 tbsp. cumin, 1 tsp. salt, oregano, Garam Masala and 150 g yoghurt.
2
Wash the meat, dab dry and cut into large pieces. Turn meat in the marinade, cover with foil and chill overnight.
3
Warm milk lukewarm for the naan breads. Mix milk, sugar and yeast. Let rest for about 25 minutes. Mix flour and 1/2 tsp. salt in a bowl. Add yeast milk, 1 tbsp. oil, 75 g yoghurt and egg, knead to a smooth, supple dough.
4
Let the dough rise for about 1 hour in a warm place, covered.
5
In the meantime, place the meat with the marinade in an ovenproof casserole dish. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 30-35 minutes. For the sauce, peel the banana and crush the pulp with a fork.
6
Put 6 tablespoons of oil, tomatoes, 150 g yoghurt and banana in a wide pot and bring to the boil. Crush the tomatoes with a wooden spoon. Cover and simmer at low heat for 8-10 minutes.
7
Add almonds, 1 teaspoon salt and coconut milk, bring to the boil again.
8
Remove the casserole dish from the oven and pour the contents directly into the sauce. Season the sauce with 1/2 tbsp. cumin, honey, turmeric, tandoori spice and chilli powder. Bring to the boil again, add cream and keep warm.
9
Knead the bread dough again with floured hands and form into 6 balls of about the same size. Form into thin flat cakes on a floured work surface. Fry the flat cakes in a hot pan for 1-2 minutes on each side, until the flat cakes are bubbling.
10
Wash remaining mint, shake dry, pluck leaves and cut into fine strips. Arrange Chicken tikka marsala on deep plates, sprinkle with mint and serve with naan bread.