Shareables - Indian-Style Dinner
with Rice, Naan and Chickpea Saag
Who needs takeout with this stunning dinner! Everyone can get what they want; creamy chicken tikka with a hint of spice, buttery chickpeas and spinach, warm naan and fluffy rice. A dollop of cucumber riata to cool before more!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
6 g
Mélange d’épices dal
(Peut contenir : Lait, Soya, Sulfites, Triticale, Blé, Noix, Sésame, Moutarde, Arachides)
¾ tasse(s)
Riz basmati
(Peut contenir : Lait, Soya, Sulfites, Blé, Noix, Sésame, Moutarde, Arachides, Oeuf, Crustacés, Poisson)
1 pièce(s)
Pois chiches
(Peut contenir : Blé, Gluten)
113 g
Jeunes épinards
½ tasse(s)
Sauce tikka
(Contient: Lait Peut contenir : Soya, Sulfites, Blé, Sésame, Moutarde, Oeuf, Crustacés, Poisson, Gluten)
7 g
Coriandre
2 cs
Purée de gingembre et d’ail
(Peut contenir : Lait, Soya, Sulfites)
1 pièce(s)
Oignon jaune
56 ml
Crème
(Contient: Lait)
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
2 pièce(s)
Mini concombres
1 pièce(s)
Yogourt grec
(Contient: Lait)
Pas inclus dans votre livraison
2 cs
Huile*
¼ cc
Sel*
¼ cc
Sucre*
¼ cc
Poivre*
Ustensiles
Instructions
- Peel, then cut onion into 1/4-inch pieces.
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter, then rice and half the onions. Cook, stirring often, until onions have softened, 2-3 min.
- Add 1 1/4 (2 1/2 cups) cups water and 1/8 tsp (1/4 tsp) salt and bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, drain and rinse chickpeas.
- Roughly chop spinach.
- Roughly chop cilantro.
- Using the small size grater, Grate cucumber directly into a medium bowl. Season with salt. Set aside.
- Pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper, then half the Dal Spice Blend.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown, 2-3 min. (NOTE: It's okay if chicken doesn't cook all the way through in this step.) (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.)
- Add half the ginger-garlic puree, tikka sauce and 1/2 cup (1 cup) water to the pan with chicken. Cook, stirring often, until fragrant, 30 sec.
- Reduce heat to medium-low. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 5-7 min.**
- Stir in cream, then season with salt and pepper, to taste.
- Transfer to a large bowl. Cover to keep warm.
- Add 1 tbsp (2 tbsp) oil to the same pan.
- Add chickpeas and remaining onions. Cook, stirring occasionally, until onions have softened, 2-3 min.
- Season with salt and pepper.
- Add remaining Dal Spice Blend and remaining ginger-garlic puree to the pan. Cook, stirring constantly, until fragrant, 1 min.
- Add spinach and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until spinach has wilted and sauce thickens slightly, 2-3 min.
- Remove from heat.
- Add 1 tbsp (2 tbsp) butter, then stir, until melted, 1 min.
- Meanwhile, heat 1/2 tbsp (1 tbsp) butter in the microwave until melted, 30 sec.
- Arrange flatbread on an unlined baking sheet.
- Brush with melted butter, then season with salt.
- Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on them, so they don't burn!)
- Squeeze and drain liquid from grated cucumber.
- Add yogurt, cucumber, 1/4 tsp (1/2 tsp) sugar, salt and pepper to a small bowl. Stir to combine.
- Fluff rice with a fork, then stir in half cilantro.
- Cut flatbread into quarters.
- Plate up rice, chicken tikka curry, chickpea saag and cucumber raita on a large platter, or individual bowls.
- Sprinkle remaining cilantro over tikka.
- Serve meal family style with flatbread alongside.
