Weinhaus Neuerburg Riesling non-alcoholic

Ingredients

• 600 gChicken breast fillet
• 400 gPlain yogurt
• 5 piecesGarlic cloves
• 30 gFresh ginger
• 2 tbspGaram Masala
• 1 tspTurmeric
• 400 mlStrained tomatoes
• 200 mlCream
• 300 gWheat flour
• 1 packetDry yeast
• 0,5 bunchFresh mint
• 0,5 piecesCucumber

Preparation

1. 1Cut the chicken into bite-sized cubes and marinate for at least one hour with 200g of yogurt, finely grated ginger, and two pressed garlic cloves.
2. 2Knead the flour with dry yeast, a pinch of salt, and about 150ml of lukewarm water into a smooth dough and let it rise in a warm place for 45 minutes.
3. 3Heat a little oil in a large pan and sear the marinated chicken well, then remove from the pan and let it rest briefly.
4. 4Add the strained tomatoes to the pan along with the Garam Masala and turmeric, stir in the cream, and let the sauce simmer over medium heat for 15 minutes.
5. 5Divide the risen dough into four portions, roll them out into flatbreads, sprinkle with the remaining chopped garlic, and bake at 220 degrees (Celsius) for approximately 8 minutes.
6. 6Grate the cucumber finely, squeeze out the excess water, and stir the grated cucumber into the remaining yogurt along with the finely chopped mint.
7. 7Return the seared chicken to the creamy sauce, heat through, and serve the finished dish together with the hot Naan and the cool Raita.