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Uma tigela com massa de pão de ló fresca e fofa

Receita de Massa de Pão de Ló

Uma deliciosa receita de massa de pão de ló, perfeita para bolos e sobremesas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: sobremesa
Cuisine: portuguesa
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tsp ground cumin divided
  • 2 tsp paprika divided
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 0.5 tsp cayenne pepper adjust to taste
  • 2 tbsp vegetable oil divided
  • 1 large onion finely chopped
  • 14 oz tomato sauce 1 can
  • 1 cup heavy cream
  • fresh cilantro for garnish
  • salt to taste

Method
 

  1. In a large bowl, mix yogurt, lemon juice, half the garlic, half the ginger, 1 tsp cumin, 1 tsp paprika, turmeric, and cayenne pepper.
  2. Add chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour (overnight for best results).
  3. Heat 1 tbsp oil in a large skillet over medium-high heat. Remove chicken from marinade (shake off excess) and cook until browned on all sides, about 5-6 minutes total. Set aside.
  4. In the same skillet, heat remaining oil. Add onions and cook until soft, about 5 minutes.
  5. Add remaining garlic and ginger, cooking for 1 minute until fragrant.
  6. Stir in remaining spices and cook for 30 seconds.
  7. Add tomato sauce and simmer for 10 minutes, stirring occasionally.
  8. Return chicken to the skillet and stir in cream. Simmer for another 10 minutes until chicken is cooked through.
  9. Garnish with fresh cilantro and serve with basmati rice or naan bread.

Notes

For extra tender chicken, marinate overnight. Adjust spice levels by reducing or increasing cayenne pepper. Leftovers taste even better the next day as flavors develop.