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Variety to Preparing 5-Star Tandoori Chicken with butter rice

Wishing to eat Tandoori Chicken with butter rice a best restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with clear procedures on preparing a Tandoori Chicken with butter rice like a famous chef made.

Tandoori Chicken with butter rice

We hope you got benefit from reading it, now let's go back to tandoori chicken with butter rice recipe. To cook tandoori chicken with butter rice you only need 13 ingredients and 6 steps. Here is how you cook that.

To cook an unforgettable Tandoori Chicken with butter rice, here are the components needed:

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

After readying the ingridients, next you are ready to make your 5-star Tandoori Chicken with butter rice by following the guidances below:

  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..

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. 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 originated in a Delhi restaurant when the chef was looking for a way to serve unsold tandoori chicken from the night before. He created a mild tomato curry spiced with cinnamon.

Recipe : Tandoori Chicken with butter rice

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step by step to make Tandoori Chicken with butter rice

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