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Before you jump to Tandoori Chicken with butter rice recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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We hope you got insight from reading it, now let’s go back to tandoori chicken with butter rice recipe. To make tandoori chicken with butter rice you only need 13 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Tandoori Chicken with butter rice:
- Use 4 Chicken breast fillets
- Get 4 Tablespoons butter, melted
- You need 7 tablespoons tandoori curry powder
- Prepare 400 g natural Greek yoghurt
- You need 4 tablespoons plain flour
- You need 4 tablespoons tomato purée
- Get for the rice:
- Provide 500 g long grain or basmati rice
- Use 200 g butter
- Get 1 tsp salt
- You need 1 litre boiling water
- Prepare 1 x red chillies (deseeded & sliced)
- Get Large handful fresh coriander, chopped
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.
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