Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, tandoori chicken with butter rice. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Tandoori Chicken with butter rice is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Tandoori Chicken with butter rice is something that I have loved my whole life. They’re nice and they look fantastic.
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 get started with this recipe, we must first prepare a few components. 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:
- Take 4 Chicken breast fillets
- Take 4 Tablespoons butter, melted
- Take 7 tablespoons tandoori curry powder
- Get 400 g natural Greek yoghurt
- Take 4 tablespoons plain flour
- Get 4 tablespoons tomato purée
- Make ready for the rice:
- Make ready 500 g long grain or basmati rice
- Get 200 g butter
- Get 1 tsp salt
- Prepare 1 litre boiling water
- Take 1 x red chillies (deseeded & sliced)
- Prepare Large handful fresh coriander, chopped
It's served with an onion salad and burnt butter rice. Put the chicken into the tray. Massage the ghee into the skin and sprinkle over the tandoori spice mix. The raw chicken is marinated in a mixture of dahi (yogurt) and tandoori masala, a spice blend.
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.
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. Serve the chicken with the rice, sliced fresh cucumbers, sliced red onion, and cilantro. Place the butter chicken into a serving bowl, drizzle a bit of extra fresh cream and garnish with green chillies and coriander leaves. Tandoori marinated boneless chicken served with peppers and onions in tikka masala sauce..
So that is going to wrap this up for this special food tandoori chicken with butter rice recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
