分類：Asia

Butter Chicken & Naa 印度奶油雞＆印度大蒜烤餅

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reference recipes :

https://ciao.kitchen/butter-chicken-and-naan/

[ 印度奶油雞 / Butter Chicken ]

雞肉醃料 / Chicken Marinade 800 g

去皮去骨雞腿肉/雞胸肉 / boneless and skinless chicken thighs or breast cut into bite-sized pieces 切塊

½ 杯 原味優格 / yogurt

1 ½ 大匙 大蒜泥 / grated garlic

1 大匙 薑泥 / grated ginger

2 小匙 瑪撒拉印度綜合香料 / garam masala

1 小匙 薑黃 / turmeric

1 小匙 孜然粉 / ground cumin

1 小匙 辣椒粉 / chili powder

1 小匙 鹽 / salt 醬料 / Sauce

2 大匙 橄欖油

2 大匙 印度澄清奶油 / ghee 或是一大匙奶油＋一大匙油

1 顆 大型洋蔥 切片 / large onion, sliced

1 ½ 大匙 大蒜 / garlic, minced 切碎

1 大匙 薑 / ginger, minced 切碎

1 1/2 小匙 孜然粉 / ground cumin

1 ½ 小匙 瑪撒拉印度綜合香料 / garam masala

400 g 番茄泥罐頭 / canned crushed tomatoes

1/2 小匙 辣椒粉 / red chili powder 依個人口味調整

1 1/4 小匙 鹽 / salt

1 大匙 砂糖 / sugar

1 杯 鮮奶油 / thick cream

如果想低脂一點的話可用蒸發奶水替代

[ 印度大蒜烤餅（Garlic Naan) ]

印度烤餅 / Naan Bread

275 g 中筋麵粉 / all purpose flour

3.5 g 速發酵母 / instant yeast

6 g 砂糖 / sugar

6 g 鹽 / salt 30 g

原味優格 / plain yogurt

17 g 植物油 / vegetable oil

140 g 溫全脂牛奶 / warm whole milk

40 g 溫水 / water water

1 瓣 大蒜磨泥 / garlic, grated (原味烤餅的話可省略）

大蒜香菜奶油醬 / Garlic Cilantro Butter

1.5 大匙 無鹽奶油 / unsalted butter

1.5 大匙 大蒜切碎 / minced garlic

1.5 大匙 香菜碎 / minced cilantro

1/4 小匙 鹽 / salt

Thai Chicken Satay with Peanut Sauce

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This recipe is copied from RecipeTinEats website.

RecipeTinEats –  Great website for recipes !

https://www.recipetineats.com/thai-chicken-satay-peanut-sauce/

Recipe video above. Thai Chicken Satay Skewers are tasty enough to eat plain but we’d never skip Thai Peanut Sauce for dipping! The essential ingredient for a really great peanut sauce is natural peanut butter with no added sugar or oil. But normal peanut butter will work fine too.
Prep Time15 mins
Cook Time15 mins
Marinating20 mins
Total Time30 mins
Course: Mains, Starter
Cuisine: Thai
Keyword: Chicken satay skewers, Thai chicken satay, Thai peanut sauce
Servings: 15
Calories: 235kcal
Author: Nagi

Ingredients

  • 400 g/14oz coconut milk (1 can), full fat
  • 13–16 bamboo skewers , 16cm / 6.5″ long (Note 1)

Marinade:

  • 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5″ pieces (Note 2)
  • 1 tbsp curry powder (Note 3)
  • 1 tsp white sugar
  • 2 tsp red curry paste (Note 4)
  • 1 tsp salt

Thai Peanut Sauce:

  • 2 tbsp red curry paste (Note 4)
  • 3/4 cup natural peanut butter, smooth (Note 5)
  • 1/4 cup white sugar
  • 2 tsp dark soy sauce (Note 6)
  • 1 tsp salt
  • 2 tbsp cider vinegar (Note 7)
  • 3/4 cup (185ml) water

Serving:

  • 2 tbsp peanuts finely chopped
  • Lime wedges (optional)
  • Coriander / cilantro leaves and sliced red chilli (optional)

Instructions

  • If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Thai Chicken Satay Skewers:

  • Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
  • Thread onto skewers – I do 4 to 5 pieces each.
  • Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
  • Cook skewers in batches for 3 minutes on each side until golden.

Thai Peanut Sauce:

  • Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
  • Stir to combine then simmer, stirring every now and then, for 5 minutes.
  • Adjust consistency with water – it should be a pourable but thickish sauce.
  • Cover with lid and keep warm while cooking skewers.

Serving:

  • Pour some sauce into a bowl. Sprinkle with some peanuts – stir some through if you want.
  • Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
  • Serve with sauce on the side for dipping.

Notes

1. Skewers used for Asian chicken satay tend to be shorter than Western skewers. I like them because they fit in skillets! Feel free to make giant ones with longer skewers.

2. Chicken – can be substituted with breast or tenderloin but thigh is best for juiciest chicken. Can also sub with beef or pork – use a good, nicely marbled cut suitable for quick cooking.

3. Curry powder – any is fine here. I use Clives or Keens.

4. Red curry paste – The best Thai red curry paste (in my opinion) is Maesri which comes in small cans and also happens to be the cheapest. Sold at large supermarkets (Coles, Woolies, Harris), Asian stores. But any brand will do because it’s an enhancer rather than key flavouring.

If using homemade Thai red curry paste, double the curry paste, add 1 tsp fish sauce + 1 tsp sugar into chicken marinade, and 2 tsp fish sauce + 2 tsp sugar into Peanut Sauce (homemade doesn’t have the seasonings jar paste does).

5. Natural peanut butter is 100% peanuts and has a stronger peanut flavour than commercial peanut butter which has sugar and other additives. It is also thinner so less water is required to achieve the right consistency. Pretty widely available nowadays in the health food section of supermarkets.

Can use normal peanut butter spread but the peanut flavour is not as good and sauce will be thicker. Do not be tempted to dilute with too much water – it will dilute the flavour.

Sub: 1 cup raw unsalted peanuts blitzed until smooth with 1/2 cup or so coconut milk called for in the peanut sauce (helps make it super smooth).

6. Dark soy sauce adds seasoning and deepens colour of sauce. Can sub with light or all purpose soy sauce but sauce colour will be lighter.

7. Cider vinegar can be subbed with plain white vinegar. Lime juice, rice vinegar or other clear vinegars are an ok substitute but not 100% authentic.

8. Peanut Sauce – makes more than you will need, probably only use 1/3.  Hard to make less, also this recipe uses a whole can of coconut milk. Lasts 1 week in the fridge – or freeze.

Use leftover for:

9. Nutrition is VERY overstated. It assumes all the peanut sauce is consumed but only realistically, only 1/3 or so is likely.