Indian butter chicken with homemade naan bread

Name: Indian butter chicken with homemade naan bread
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 6 Chicken fillets (approx. 150 g each); 7-10 Tbsp Tandoori seasoning; 7-10 Tbsp sweet paprika, salt, pepper, sugar; 2 red peppers; 2 yellow peppers; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Butter; 100 g Cashew nuts; 100 ml dry white wine; 1 Lemon; 200 g Whipped cream; 250 g + something Flour; 1 TEASPOON Baking Powder; 100 ml Milk; 100 g Whole milk yoghurt; 250 g Basmati rice; 5 Stem/s Mint; 5 Stem/s Coriander

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

Today it's off to India - at least in culinary terms: tender chicken fillets in creamy tandoori sauce and warm wheat pancakes from the pan provide a change from the grey everyday porridge.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

6 Chicken fillets (approx. 150 g each)
7-10 Tbsp Tandoori seasoning
7-10 Tbsp sweet paprika, salt, pepper, sugar
2 red peppers
2 yellow peppers
1 Onion
2 Garlic cloves
2 TABLESPOONS Butter
100 g Cashew nuts
100 ml dry white wine
1 Lemon
200 g Whipped cream
250 g + something Flour
1 TEASPOON Baking Powder
100 ml Milk
100 g Whole milk yoghurt
250 g Basmati rice
5 Stem/s Mint
5 Stem/s Coriander

Directions

1
Wash the chicken, pat dry. Mix 2 tsp. tandoori spice and 1 tsp. sweet paprika. Rub meat with approx. 2⁄3 of the spice. Clean, wash and chop the paprika. Peel and finely chop onion and garlic.
2
Heat butter in a roasting pan. Sauté the cashews in it, take them out. Fry the meat on each side over medium heat and remove. Briefly sauté the pepper, onion and garlic in the hot frying fat. Deglaze with 400 ml water, 100 ml white wine, lemon juice and cream. Season with salt, pepper and remaining spice mixture. Bring to the boil and boil down for about 10 minutes until creamy.
3
For the naan bread, mix 250 g flour, baking powder, 1 tablespoon sugar and 1 teaspoon salt. Knead in the milk and yoghurt with the dough hooks of the mixer. Form 6 balls from the dough.
4
Place the chicken in the sauce, cover and simmer for about 15 minutes. Cook rice in good 1⁄2 l boiling salted water according to package instructions. Roll out dough balls oval on a floured work surface. Bake the flat cakes in a hot pan one after the other from each side for about 2 minutes. Wash the herbs, pluck off the leaves and chop roughly. Coarsely chop the cashews. Arrange chicken with rice and bread. Sprinkle with cashews and herbs.