Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, tandoori chicken with butter rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Tandoori Chicken with butter rice is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Tandoori Chicken with butter rice is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tandoori chicken with butter rice using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Tandoori Chicken with butter rice:
- Prepare 4 Chicken breast fillets
- Get 4 Tablespoons butter, melted
- Take 7 tablespoons tandoori curry powder
- Prepare 400 g natural Greek yoghurt
- Take 4 tablespoons plain flour
- Get 4 tablespoons tomato purée
- Make ready for the rice:
- Prepare 500 g long grain or basmati rice
- Take 200 g butter
- Make ready 1 tsp salt
- Take 1 litre boiling water
- Prepare 1 x red chillies (deseeded & sliced)
- Take Large handful fresh coriander, chopped
Switch up the same old chicken and rice dinner with this flavor bursting tandoori spice mixture. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Rinse rice in cold water until water runs clear. Drain well in a fine-mesh sieve.
Instructions 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.
Ghee can easily be replaced by clarified butter - in principle, both are the same. Butter is the starting product for ghee and clarified butter, later water and milk components were. Tandoori chicken recipe - learn to make the best Indian restaurant style stunning grilled chicken tandoori recipe. But oven or cooking directly on fire yields the best results. This mouth-watering delicious chicken is well known as murgh tandoor or tandoori murgh.
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