Easiest Way to Make Quick Tandoori Chicken with butter rice
Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Easiest Way to Make Favorite Tandoori Chicken with butter rice. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Tandoori Chicken with butter rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tandoori Chicken with butter rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tandoori Chicken with butter rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Tandoori Chicken with butter rice using 13 ingredients and 6 steps. Here is how you can achieve it.
This is an adapted recipe from Nadiya Hussain’s “Time to Eat” cookbook. #cookwithcookpad
Ingredients and spices that need to be Make ready to make Tandoori Chicken with butter rice:
- 4 Chicken breast fillets
- 4 Tablespoons butter, melted
- 7 tablespoons tandoori curry powder
- 400 g natural Greek yoghurt
- 4 tablespoons plain flour
- 4 tablespoons tomato purée
- for the rice:
- 500 g long grain or basmati rice
- 200 g butter
- 1 tsp salt
- 1 litre boiling water
- 1 x red chillies (deseeded & sliced)
- Large handful fresh coriander, chopped
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.
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