Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, tandoori chicken with butter rice. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tandoori Chicken with butter rice is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Tandoori Chicken with butter rice is something which I have loved my whole life.
Meanwhile, sprinkle the remaining Tandoori Spice Mixture evenly over chicken; rub in with your fingers. Transfer chicken to a plate; chill until needed. Put the chicken into the tray.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Make ready 4 Chicken breast fillets
- Prepare 4 Tablespoons butter, melted
- Take 7 tablespoons tandoori curry powder
- Get 400 g natural Greek yoghurt
- Prepare 4 tablespoons plain flour
- Prepare 4 tablespoons tomato purée
- Get for the rice:
- Make ready 500 g long grain or basmati rice
- Prepare 200 g butter
- Take 1 tsp salt
- Make ready 1 litre boiling water
- Make ready 1 x red chillies (deseeded & sliced)
- Prepare Large handful fresh coriander, chopped
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. This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.
Steps to make Tandoori Chicken with butter rice:
- Preheat oven to 220 degrees/200 degrees fan assisted
- 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.
- To make sauce, mix together the yoghurt, remaining melted butter, tomato purée and remaining curry powder
- 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.
- 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.
- Take chicken out of oven and serve on top of the rice with sliced chillies and coriander sprinkled over the top.
BUTTER CHICKEN Tandoori marinated boneless chicken served in our signature Butterchick sauce. Tandoori marinated boneless chicken served with peppers and onions in tikka masala sauce.. PARATHA An interesting history about how butter chicken was invented. Kundan Lai did not want to waste the marinade and the leftover tandoori chicken. So he added some butter, tomatoes, and cream to prepare a stew with the chicken.
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