Ingredients:
- 500g chicken (fillet)
Ingredients: marinade for the chicken
- approx. 400ml yogurt
- 3 cloves of garlic (finely chopped)
- 3 tsp ginger powder
- 1 tsp chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- 1 tsp salt
- ½ tsp ground black pepper
Ingredients: for the sauce
- 80g butter
- 100/150ml whipped cream
- 5 fresh tomatoes (diced)
- 2 red onions (diced)
- 2-3 cloves of garlic (finely chopped)
- 1x small can of tomato puree
- 1 tbsp garam masala
- 1 tbsp sugar
- 1 tbsp white wine vinegar
- oil for frying
- *optional: parsley or coriander
Supplies:
- Large bowl or dish
- The Windmill Paella Pan
- Sharp knife
- Thermapen
- Hand blender
- Spatula for stirring
- Beech or oak smoking wood (chips)
Preparation method:
- Mix all the ingredients for the marinade well.
- Cut the chicken breast into long strips and toss them in the marinade until well coated. Cover and refrigerate for 1-3 hours. (This can also be done the day before.)
- Light the barbecue and heat it to approximately 95°-100°C (195°-212°F). Set it up for indirect cooking. Add smoker wood once it reaches the desired temperature.
- Place the grill on the rack and lay the chicken (spaced apart) on it. Close the lid and smoke the chicken until cooked through. Core temperature: 69°-72°C.
- Ready for the core? Remove the chicken from the grill and set aside.
- Place the paella pan in the pan and let it heat up. Add some oil, followed by the onion and garlic. Sauté while stirring.
- Add the remaining ingredients (except the butter and cream) to the onions and garlic. Stir gently and bring back to room temperature.
- Blend it into a smooth sauce using an immersion blender. (You can, of course, do this in a separate bowl or something similar.)
- Melt the butter into the sauce. Once it's fully incorporated, add the heavy cream. Stir everything together.
- Add the chicken back to the sauce and let it simmer gently for about 15 minutes.
*optional: Sprinkle some finely chopped parsley or coriander over the dish.
Serve with rice (ginger rice) and of course your own baked Naan bread!
Enjoy your meal!| 