{"id":217,"date":"2019-01-10T08:33:42","date_gmt":"2019-01-10T07:33:42","guid":{"rendered":"http:\/\/spang.ch\/cook\/?p=217"},"modified":"2023-03-14T17:48:36","modified_gmt":"2023-03-14T16:48:36","slug":"butter-chicken","status":"publish","type":"post","link":"https:\/\/spang.ch\/cook\/butter-chicken\/","title":{"rendered":"Butter Chicken & Naan Bread"},"content":{"rendered":"

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Butter Chicken<\/h3>\n
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6 c.s. beurre<\/em><\/li>\n
500 gr poitrine de poulet \u00e9minc\u00e9e<\/em><\/li>\n
1 oignon blanc en d\u00e9s<\/em><\/li>\n
3 gousses d\u2019ail h\u00e2ch\u00e9es<\/em><\/li>\n
1 c.s. garam masala<\/em><\/li>\n
1 c.s. gingembre frais r\u00e2p\u00e9<\/em><\/li>\n
1 c.c. piment en poudre<\/em><\/li>\n
1 c.c. cumin en poudre<\/em><\/li>\n
1\/2 c.c. poivre de cayenne<\/em><\/li>\n
400 gr sauce tomate (ou une grosse bo\u00eete de conserve)<\/em><\/li>\n
5 dl cr\u00e8me<\/em><\/li>\n
sel & poivre<\/em><\/li>\n
lime & coriandre, pour la d\u00e9coration<\/em><\/li>\n
naan<\/a>\u00a0(voir recette ci-dessous) & riz basmati pour le service<\/em><\/li>\n<\/ul>\n<\/div>\n
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Si vous pr\u00e9voyez de faire des naan, je recommande de bien prendre le temps et de commencer par les naan, et de les garder \u00e0 part, puis de les r\u00e9chauffer \u00e0 la po\u00eale au dernier moment, juste avant le service du repas. Attention: \u00e7a demande un peu de temps.<\/p>\n
Pour le butter chicken:<\/em><\/p>\n
Faire brunir le poulet avec 2 c.s. de beurre dans une large po\u00eale \u00e0 feu moyen \u00e0 fort, de fa\u00e7on \u00e0 ce que chaque c\u00f4t\u00e9 soit bruni. Pas besoin de le cuire compl\u00e8tement, par contre il peut \u00eatre recommand\u00e9 de le cuire en plusieurs lots. R\u00e9server.<\/p>\n
Faire fondre 2 autres c.s. de beurre dans la po\u00eale \u00e0 feu moyen. Ajouter l\u2019oignon, cuire jusqu\u2019\u00e0 ce qu\u2019il ramollisse\u00a0\u2014 environ 3 min. Ajouter l\u2019ail, le garam masala, le gingembre, la poudre de piment, le cumin et le poivre de cayenne. M\u00e9langer et cuire pendant environ 45 sec avant d\u2019ajouter la sauce tomate. Faire mijoter le tout et laisser cuire pendant 5 min avant d\u2019ajouter la cr\u00e8me. Faire mijoter \u00e0 nouveau, ajouter le poulet bruni, et laisser mijoter pendant 5-10 min \u00e0 feu doux. Ajouter les 2 c.s. de beurre restantes et remuer. Assaisonner avec sel et poivre selon pr\u00e9f\u00e9rences. Servir garni de lime et de coriandre, avec du riz basmati et du pain naan.<\/p>\n<\/div>\n
Source:\u00a0https:\/\/thekitchenpaper.com\/indian-butter-chicken\/<\/a><\/small><\/p>\n

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Naan Bread (sans levure)<\/h3>\n
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230 \u00e0 280 gr farine<\/em><\/li>\n
2 c.c. sucre<\/em><\/li>\n
1 c.c. sel<\/em><\/li>\n
3\/4 c.c. poudre \u00e0 lever<\/em><\/li>\n
2 c.c. huile d\u2019olive<\/em><\/li>\n
125 ml lait<\/em><\/li>\n
beurre & herbes pour l\u2019assaisonnement<\/em><\/li>\n<\/ul>\n<\/div>\n
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Apparemment une recette plus \u201cclassique\u201d se ferait avec de la levure, mais demanderait aussi plus de temps. Ceci est un entre-deux acceptable. Il faudra que j\u2019essaie aussi une version plus classique, une autre fois du coup.<\/p>\n
M\u00e9langer tous les ingr\u00e9dients secs et fouetter. Cr\u00e9er un puits, y ajouter l\u2019huile et le lait. M\u00e9langer jusqu\u2019\u00e0 la formation d\u2019une boule. P\u00e9trir \u00e0 la main et sur la table jusqu\u2019\u00e0 ce que la p\u00e2te devienne molle et \u00e9lastique \u2014 au moins 5 min. Ajouter plus de farine si n\u00e9cessaire, car la proportion d\u2019ingr\u00e9dients de la recette originale est faite un peu au hasard. Laisser reposer la p\u00e2te pendant 10 min. Diviser en 8-10 boules \u00e9gales.<\/p>\n
R\u00e9chauffer une po\u00eale \u00e0 feu moyen \u00e0 fort. Etaler une boule de p\u00e2te au rouleau jusqu\u2019\u00e0 ce qu\u2019elle soit vraiment fine (moins de 3 mm). Si la po\u00eale n\u2019est pas anti-adh\u00e9rente, faire fondre un peu de beurre avant chaque naan. L\u2019un apr\u00e8s l\u2019autre, faire cuire le naan pendant env. 90 sec, ou jusqu\u2019\u00e0 ce que certaines parties noircissent, de chaque c\u00f4t\u00e9. Une fois fini, vous pouvez y passer du beurre au pinceau et ajouter de l\u2019assaisonnement (coriandre, ail, etc.), si vous le souhaitez.<\/p>\n<\/div>\n
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Source:\u00a0https:\/\/thekitchenpaper.com\/quick-naan-without-yeast\/<\/a><\/small><\/p>\n<\/div>\n
English version<\/p><\/blockquote>\n
Butter Chicken<\/h3>\n
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6 tablespoons butter, divided<\/em><\/li>\n
2 lbs chicken breasts, cut into 1\u2033 chunks<\/em><\/li>\n
1 yellow onion, diced<\/em><\/li>\n
3 garlic cloves, minced<\/em><\/li>\n
1 Tbsp garam masala<\/em><\/li>\n
1 Tbsp fresh grated ginger<\/em><\/li>\n
1 tsp chili powder<\/em><\/li>\n
1 tsp ground cumin<\/em><\/li>\n
1\/2 tsp cayenne pepper<\/em><\/li>\n
*1 1\/2 cups tomato sauce**** (or one 14 oz can would work)<\/em><\/li>\n*
2 cups cream<\/em><\/li>\n*
salt & pepper<\/em><\/li>\n
lime & cilantro, for garnish<\/em><\/li>\n
naan<\/a>\u00a0& rice for serving<\/em><\/li>\n<\/ul>\n<\/div>\n
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Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you\u2019re done.<\/p>\n
Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften \u2014 about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.<\/p>\n
Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here \u2014 not a rolling boil.<\/p>\n
Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.<\/p>\n
Serve garnished with lime and cilantro, alongside rice and naan.<\/p>\n<\/div>\n
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Notes<\/em><\/p>\n
*I used 1 cup HEAVY cream, and 1 cup water. You could use table cream, or sub 1 cup for milk (but be careful for curdling if you lessen the fat content!).
\n**** There have been MANY questions about tomato sauce. If you aren\u2019t in the USA, you probably call it something else (maybe passata?). This is not ketchup. I used something very very similar to\u00a0this product<\/a>.<\/p>\n<\/div>\n
Source:\u00a0https:\/\/thekitchenpaper.com\/indian-butter-chicken\/<\/a><\/small><\/p>\n
Naan<\/h3>\n
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1 3\/4 cups all-purpose flour<\/em><\/li>\n
2 tsp sugar<\/em><\/li>\n
1 tsp salt<\/em><\/li>\n
3\/4 tsp baking powder<\/em><\/li>\n
2 tsp oil (I used olive, you could use anything relatively mild)<\/em><\/li>\n
1\/2 cup milk<\/em><\/li>\n*
butter + herbs for seasoning<\/em><\/li>\n<\/ul>\n<\/div>\n
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Combine all dry ingredients, and whisk together.<\/p>\n
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic \u2014 at least 5 minutes \u2014 adding more flour as necessary.<\/p>\n
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.<\/p>\n
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1\/8\u2033). If the skillet isn\u2019t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.<\/p>\n<\/div>\n
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Notes<\/em><\/p>\n
To be honest, I don\u2019t have a measuring cup so this is an estimation. You may need to add slightly more \u2014 you want it to be moist, but not loose.<\/p>\n
Source:\u00a0https:\/\/thekitchenpaper.com\/quick-naan-without-yeast\/<\/a><\/small><\/p>\n<\/div>\n<\/body>","protected":false},"excerpt":{"rendered":"
Butter Chicken 6 c.s. beurre 500 gr poitrine de poulet \u00e9minc\u00e9e 1 oignon blanc en d\u00e9s 3 gousses d\u2019ail h\u00e2ch\u00e9es 1 c.s. garam masala 1 c.s. gingembre frais r\u00e2p\u00e9 1 c.c. piment en poudre 1 c.c. cumin en poudre 1\/2 c.c. poivre de cayenne 400<\/p>\n
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