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@shantallopezespinoza: 🫰🌸

Shantal Lopez Espinoza
Shantal Lopez Espinoza
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Region: PE
Friday 05 June 2026 21:19:21 GMT
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爱 :
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2026-06-06 09:18:51
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eberramirezbalbin
Eber Ramirez Balvin :
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2026-06-06 02:43:24
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Creamy butter chicken with garlic naan ✨🫓 Ingredients Chicken marinade - 1.5 - 2lbs boneless skinless chicken breast - 1/2 cup plain Greek yogurt - 1/2 lemon, freshly squeezed - 1/2 tbsp garlic paste - 1/2 tbsp ginger paste - 1 tbsp garam masala - 1/2 tbsp chili powder - 1/2 tbsp coriander (add less if preferred) - 1 tsp turmeric - 1 tsp cumin - 1 tsp cayenne pepper - 1 tsp paprika - 1/4 tsp cardamom - 1/4 tsp cinnamon - Salt to taste (about 1/2-1 tsp salt) Sauce - 6 tbsp ghee (or regular butter) - 1 yellow onion, diced - 5 garlic cloves, minced - 1 (15 oz) can diced tomatoes, - 1/2 cup cashews (optional) - 1 cup heavy cream - 1 tbsp tomato paste - 1/2 tbsp brown sugar - 1 tbsp garam masala - 1 tsp coriander - 1 tsp chili powder - 1 tsp cumin - 1 tsp garlic powder - 1 tsp salt (adjust to preference) - 1/2 tsp turmeric - 1/2 tsp cinnamon Garlic naan - 300g all purpose flour (2 1/2 cups) - 180ml warm milk (3/4 cup) - 100g Greek yogurt - 15g olive oil (1 tbsp) - 12g honey (3/4 tsp) - 2 tsp active dry yeast - 1 tbsp garlic powder - 1/2 tsp salt - 1/2 cup mozzarella cheese, shredded Garlic butter - 1/4 cup unsalted butter - 2 tbsp cilantro - 1/2 tbsp garlic powder - Salt to taste Chicken - In a large bowl, combine diced chicken breast, Greek yogurt, lemon juice, garam masala, cumin, coriander, paprika, chili powder, cayenne, and salt. Mix until chicken is evenly coated. Cover and refrigerate for at least 2 hours (overnight for best flavor). Cooking: - Heat a large skillet over medium heat. Add olive oil and ghee. Add the marinated chicken and cook until about 90% done (around 8 minutes). Remove chicken from the pan and set aside. - In the same skillet, add 1 tablespoon butter. Sauté diced onions until translucent, then add garlic and cook until fragrant. - Stir in cumin, coriander, chili powder, and turmeric. Cook for 30–60 seconds until aromatic. - Add tomato paste and cook until it deepens in color (3–4 minutes). Add diced tomatoes, cashews (if using), and ¼ cup water. Add remaining spices (garlic powder, garam masala, salt, and cinnamon.) Stir, lower the heat, cover, and simmer for 25–30 minutes. - Carefully transfer the sauce to a blender (or use an immersion blender) and blend until smooth. - Return the sauce to the skillet. Stir in heavy cream and butter until smooth and creamy. - Add the cooked chicken back to the pan. Simmer for 5–6 minutes until chicken is fully cooked and flavors meld together. - Adjust seasonings to taste. Garnish with cilantro and an extra drizzle of cream before serving. Naan - In a large bowl, mix warm milk, honey, and yeast. Cover and let sit for 8–10 minutes, or until foamy. - Add olive oil, flour, Greek yogurt, garlic powder, and salt. Mix until a shaggy dough forms. - Transfer dough to a lightly floured surface and knead until smooth, soft, and slightly tacky (add flour 1 tablespoon at a time if too sticky). - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size. - Divide dough into equal portions. If making cheese-stuffed naan, flatten each portion, add shredded mozzarella to the center, pinch to seal, and let rest for 5–8 minutes. - Lightly flour your work surface and roll each ball into a circle or oval about ¼-inch thick. - Heat a large skillet over medium heat. Cook each naan for 2–3 minutes per side until puffed and golden. - Brush hot naan with garlic butter. Serve warm. • • • #butterchicken #DinnerIdeas #EasyRecipe #Recipe
Creamy butter chicken with garlic naan ✨🫓 Ingredients Chicken marinade - 1.5 - 2lbs boneless skinless chicken breast - 1/2 cup plain Greek yogurt - 1/2 lemon, freshly squeezed - 1/2 tbsp garlic paste - 1/2 tbsp ginger paste - 1 tbsp garam masala - 1/2 tbsp chili powder - 1/2 tbsp coriander (add less if preferred) - 1 tsp turmeric - 1 tsp cumin - 1 tsp cayenne pepper - 1 tsp paprika - 1/4 tsp cardamom - 1/4 tsp cinnamon - Salt to taste (about 1/2-1 tsp salt) Sauce - 6 tbsp ghee (or regular butter) - 1 yellow onion, diced - 5 garlic cloves, minced - 1 (15 oz) can diced tomatoes, - 1/2 cup cashews (optional) - 1 cup heavy cream - 1 tbsp tomato paste - 1/2 tbsp brown sugar - 1 tbsp garam masala - 1 tsp coriander - 1 tsp chili powder - 1 tsp cumin - 1 tsp garlic powder - 1 tsp salt (adjust to preference) - 1/2 tsp turmeric - 1/2 tsp cinnamon Garlic naan - 300g all purpose flour (2 1/2 cups) - 180ml warm milk (3/4 cup) - 100g Greek yogurt - 15g olive oil (1 tbsp) - 12g honey (3/4 tsp) - 2 tsp active dry yeast - 1 tbsp garlic powder - 1/2 tsp salt - 1/2 cup mozzarella cheese, shredded Garlic butter - 1/4 cup unsalted butter - 2 tbsp cilantro - 1/2 tbsp garlic powder - Salt to taste Chicken - In a large bowl, combine diced chicken breast, Greek yogurt, lemon juice, garam masala, cumin, coriander, paprika, chili powder, cayenne, and salt. Mix until chicken is evenly coated. Cover and refrigerate for at least 2 hours (overnight for best flavor). Cooking: - Heat a large skillet over medium heat. Add olive oil and ghee. Add the marinated chicken and cook until about 90% done (around 8 minutes). Remove chicken from the pan and set aside. - In the same skillet, add 1 tablespoon butter. Sauté diced onions until translucent, then add garlic and cook until fragrant. - Stir in cumin, coriander, chili powder, and turmeric. Cook for 30–60 seconds until aromatic. - Add tomato paste and cook until it deepens in color (3–4 minutes). Add diced tomatoes, cashews (if using), and ¼ cup water. Add remaining spices (garlic powder, garam masala, salt, and cinnamon.) Stir, lower the heat, cover, and simmer for 25–30 minutes. - Carefully transfer the sauce to a blender (or use an immersion blender) and blend until smooth. - Return the sauce to the skillet. Stir in heavy cream and butter until smooth and creamy. - Add the cooked chicken back to the pan. Simmer for 5–6 minutes until chicken is fully cooked and flavors meld together. - Adjust seasonings to taste. Garnish with cilantro and an extra drizzle of cream before serving. Naan - In a large bowl, mix warm milk, honey, and yeast. Cover and let sit for 8–10 minutes, or until foamy. - Add olive oil, flour, Greek yogurt, garlic powder, and salt. Mix until a shaggy dough forms. - Transfer dough to a lightly floured surface and knead until smooth, soft, and slightly tacky (add flour 1 tablespoon at a time if too sticky). - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size. - Divide dough into equal portions. If making cheese-stuffed naan, flatten each portion, add shredded mozzarella to the center, pinch to seal, and let rest for 5–8 minutes. - Lightly flour your work surface and roll each ball into a circle or oval about ¼-inch thick. - Heat a large skillet over medium heat. Cook each naan for 2–3 minutes per side until puffed and golden. - Brush hot naan with garlic butter. Serve warm. • • • #butterchicken #DinnerIdeas #EasyRecipe #Recipe
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