Cut the naan bread dough into 3 equal sections and roll out each piece into a long, rectangular strip, approximately 20 x 4 inches. While the butter chicken sauce is boiling, preheat the oven to 400☏ and cook the basmati rice in a saucepan with 1 whole star anise for added flavor. After 30 minutes, combine the water with the corn starch, pour the corn starch mixture into the frying pan to thicken the butter chicken sauce, and bring everything to a light boil.Ĥ. Let everything simmer for 30 minutes, stirring frequently. Add the marinated chicken, briefly sauté, pour in the tomato puree, and bring to a simmer. Melt the butter in a large frying pan and sauté the diced onion. Grease a large bowl, transfer the dough to the greased bowl, and let it rise for 45 minutes.ģ. Knead the dough using a hand mixer with a dough hook until the ingredients are combined, then knead by hand for another 10 minutes until a smooth dough forms. Once it has rested, transfer the mixture to a large mixing bowl and add the flour, plain yogurt, vegetable oil, and salt. For the naan bread, combine the dry yeast, lukewarm water, and sugar, and let the mixture rest for 10 minutes. Transfer the bowl to the refrigerator and let the chicken marinate for 1 hour.Ģ. Cut the chicken breasts into bite-sized cubes, place them in a large bowl, and combine them with the spice mixture and plain yogurt. For the butter chicken, use a mortar and pestle to crush the ginger, garlic, turmeric, cumin, cayenne pepper, cardamom powder, and cinnamon.
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