Tandoori Chicken with butter rice
Tandoori Chicken with butter rice

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Tandoori Chicken with butter rice is one of the most well liked of recent trending meals in the world. It's simple, it is quick, it tastes yummy. It's appreciated by millions daily. Tandoori Chicken with butter rice is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have tandoori chicken with butter rice using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients needed to serve Tandoori Chicken with butter rice:

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

Instructions to cook Tandoori Chicken with butter rice:

  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.

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