Tandoori Chicken with butter rice
Tandoori Chicken with butter rice

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, tandoori chicken with butter rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Put the chicken into the tray. Meanwhile, sprinkle the remaining Tandoori Spice Mixture evenly over chicken; rub in with your fingers. Transfer chicken to a plate; chill until needed.

Tandoori Chicken with butter rice is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Tandoori Chicken with butter rice is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have tandoori chicken with butter rice using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tandoori Chicken with butter rice:
  1. Take 4 Chicken breast fillets
  2. Get 4 Tablespoons butter, melted
  3. Take 7 tablespoons tandoori curry powder
  4. Take 400 g natural Greek yoghurt
  5. Make ready 4 tablespoons plain flour
  6. Take 4 tablespoons tomato purée
  7. Prepare for the rice:
  8. Take 500 g long grain or basmati rice
  9. Take 200 g butter
  10. Prepare 1 tsp salt
  11. Make ready 1 litre boiling water
  12. Get 1 x red chillies (deseeded & sliced)
  13. Get Large handful fresh coriander, chopped

To make the butter chicken; In a medium bowl combine chicken and tandoori paste (homemade or store bought) until well coated. Set aside to marinate for as long as possible. When ready to use, put your rice on to cook as per the packet instructions, and while it's cooking make the rest of the chicken dish. Heat your oil in a large saucepan.

Instructions to make Tandoori Chicken with butter rice:
  1. Preheat oven to 220 degrees/200 degrees fan assisted
  2. Cut diagonal lines in the chicken breasts and place them in a roasting dish or shallow casserole dish. Pour over 2 tablespoons of the melted butter and then sprinkle over 4 tablespoons of the tandoori spice powder. Bake the chicken in the oven for 15 minutes.
  3. To make sauce, mix together the yoghurt, remaining melted butter, tomato purée and remaining curry powder
  4. Reduce oven temperature by 20 degrees. Take chicken out and pour the sauce all over the chicken and place back in oven for a further 30 minutes.
  5. Now cook the rice. Put butter in to a large saucepan and cook over a high heat until it becomes a golden brown colour. Once it does, add the rice and salt and stir so rice is completely coated. Then add the boiling water and bring to the boil again, stirring continuously. Once it does, reduce heat and continue stirring until all if the water has evaporated. Put the lid on the pan and leave to steam on a low heat until rice is completely cooked.
  6. Take chicken out of oven and serve on top of the rice with sliced chillies and coriander sprinkled over the top.

The raw chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend. It is seasoned and colored with cayenne pepper, red chili powder, or Kashmiri red chili powder as well as turmeric or food coloring. The skin is generally removed before the chicken is marinated and roasted. Place the butter chicken into a serving bowl, drizzle a bit of extra fresh cream and garnish with green chillies and coriander leaves. BUTTER CHICKEN Tandoori marinated boneless chicken served in our signature Butterchick sauce.

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