Ingrediente:

·         1 kilogram piept de pui;

·         2 cepe mari taiate julienne;

·         1 ardei gras rosu, taiat in cubulete;

·         6 catei de usturoi, dati prin presa;

·         1 lingurita fulgi de chilli;

·         1 lingurita chilli pudra;

·         1 lingurita turmeric;

·         1 lingurita sofran;

·         1 lingurita coriandru macinat;

·         1 lingurita ienibahar macinat;

·         2 lingurite garam masala;

·         200 mL sos de rosii;

·         300 mL smantana;

·         200 grame de iaurt grecesc;

·         zeama de la 1 lamaie;

·         coaja rasa de la 1 lamaie;

·         sare si piper dupa gust;

·         100 grame unt;

·         4 linguri de ulei;

·         300 grame orez basmati pentru garnitura.

Timp de preparare: 1 ora 30 minute

Portii: 6

Modul de preparare:

Pieptul de pui se curata, se spala si se taie in cubulete mici. Intr-un bol, adaugati cubuletele din piept de pui si 200 grame de iaurt grecesc, 1 lingurita de garam masala si cate jumatate de lingurita din urmatoarele condimente: fulgi de chilli, turmeric, sofran, coriandru macinat, chilli pudra, ienibahar, sare si piper dupa gust. Amestecati totul foarte bine si acoperiti cu o folie din plastic, lasand amestecul sa stea 15 minute la frigider.

Intr-o tigaie adaugati 2 linguri de ulei si 30 de grame de unt si putina sare. Cand untul s-a topit, adaugati ceapa taiata julienne si ardeiul gras taiat in cubulete. Cand ceapa a inceput sa capete o tenta aurie, adaugati o lingurita de garam masala si cate jumatate de lingurita din urmatoarele condimente: fulgi de chilli, turmeric, sofran, coriandru macinat, chilli pudra, ienibahar, sare si piper dupa gust. Amestecati totul foarte bine si lasati sa fiarba pentru 2 minute. Adaugati smantana si sosul de rosii, amestecand foarte bine. Lasati sosul sa fiarba la foc mic pana cand scade. Intr-o oala, adaugati 2 linguri de ulei si 30 de grame de unt. Cand untul s-a topit, adaugati mixul de pui cu condimente care a stat la frigider pentru 15 minute. Lasati cuburile de pui sa se prajeasca la foc mic, amestecand din cand in cand. Cand sosul din tigaie a inceput sa se ingroase, adaugati zeama de la o lamaie, coaja de la o lamaie rasa, usturoiul dat prin presa si inca 40 de grame de unt (pentru a oferi o textura cremoasa sosului). Mai lasati sosul la fiert pentru aproximativ 5 minute sau pana cand untul se topeste. Turnati sosul din tigaie intr-un blender si mixati-l foarte bine. Pentru o textura fina, treceti sosul mixat printr-o sita. Turnati din nou sosul in tigaie si peste el adaugati puiul prajit in oala. Amestecati totul si mai lasati pe foc inca 5 minute. Pentru garnitura puteti folosi orez basmati, gatit conform instructiunilor de pe ambalaj. Eu am mai folosit si paine Naan (reteta o gasiti pe blog).

Bon appétit!

Ingredients:

·         1 kilogram chicken breast;

·         2 large onions, sliced julienne;

·         1 red bell pepper, diced;

·         6 cloves of garlic, minced;

·         1 teaspoon chili flakes;

·         1 teaspoon chili powder;

·         1 teaspoon turmeric;

·         1 teaspoon saffron;

·         1 teaspoon ground coriander;

·         1 teaspoon ground allspice;

·         2 teaspoons garam masala;

·         200 mL tomato sauce;

·         300 mL heavy cream;

·         200 grams greek yogurt;

·         juice of 1 lemon;

·         zest of 1 lemon;

·         salt and pepper to taste;

·         100 grams butter;

·         4 tablespoons oil;

·         300 grams basmati rice for garnish.

Preparation time: 1 hour 30 minutes

Servings: 6

Method of preparation:

Clean, wash and cut the chicken breast into small cubes. In a bowl, add the chicken cubes, 200 grams of greek yogurt, 1 teaspoon of garam masala and half a teaspoon each of chili flakes, turmeric, saffron, ground coriander, chili powder, ground allspice, salt and pepper to taste. Mix everything very well and cover with plastic wrap, letting the mixture sit for 15 minutes in the refrigerator.

In a pan, add 2 tablespoons of oil and 30 grams of butter and a little bit of salt. When the butter has melted, add the julienned onion and diced bell pepper. When the onion starts to turn golden, add 1 teaspoon of garam masala and half a teaspoon each of chili flakes, turmeric, saffron, ground coriander, chili powder, ground allspice, salt and pepper to taste. Mix everything very well and let it simmer for 2 minutes. Add the heavy cream and tomato sauce, stirring very well. Let the sauce simmer on low heat until it reduces.

In a pot, add 2 tablespoons of oil and 30 grams of butter. When the butter has melted, add the marinated chicken mixture that has been in the refrigerator for 15 minutes. Let the chicken cubes cook on low heat, stirring occasionally. When the sauce in the pan starts to thicken, add the juice of 1 lemon, lemon zest, minced garlic and another 40 grams of butter (to give the sauce a creamy texture). Let the sauce simmer for approximately 5 minutes or until the butter melts. Pour the sauce from the pan into a blender and blend it very well. For a smooth texture, strain the blended sauce through a sieve. Pour the sauce back into the pan and add the fried chicken from the pot. Mix everything together and let it cook for another 5 minutes. For garnish, you can use basmati rice cooked according to the instructions on the package. I also used Naan bread (recipe available on the blog).

Bon appétit!