Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, tandoori chicken with butter rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Nadiya Hussain's 'Tandoori' Oven Chicken with Burnt Butter Rice. Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven.
Tandoori Chicken with butter rice is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Tandoori Chicken with butter rice is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Get 4 Chicken breast fillets
- Prepare 4 Tablespoons butter, melted
- Take 7 tablespoons tandoori curry powder
- Get 400 g natural Greek yoghurt
- Make ready 4 tablespoons plain flour
- Get 4 tablespoons tomato purée
- Make ready for the rice:
- Prepare 500 g long grain or basmati rice
- Make ready 200 g butter
- Take 1 tsp salt
- Make ready 1 litre boiling water
- Get 1 x red chillies (deseeded & sliced)
- Prepare Large handful fresh coriander, chopped
This mouth-watering delicious chicken is well known as murgh tandoor or tandoori murgh. Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.
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.
Tandoori Chicken is a dish that I have had countless times at Indian restaurants. While that's happening, heat your oil/butter/ghee in a saucepan. 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.
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