Categories:
Butter Chicken Bowl
Preparation
1
Spread the chicken thighs with 35g Kumar's ready to serve sauce Butter Chicken and cook in the oven,
2
Season the cauliflower and chickpeas with Tandoori spices finely without salt and roast in the oven,
3
Bake the naan bread,
4
Arrange the bowl and garnish with fresh coriander and yogurt garlic sauce.
Ingredients
- 150 g Kippendijen
- 200 g Bloemkool
- 30 g Kikkererwten
- Naanbrood
- 35 g Kumar’s ready to serve sauce Butter Chicken
- 35 g Yoghurt knoflooksaus
- 35 g Tandoori kruiden fijn zonder zout pure
- 35 g Verse koriander
Supplies
- Oven
