Tandoori Chicken with butter rice.
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Alright, don't linger, let's task this tandoori chicken with butter rice formula with 13 components which are absolutely easy to acquire, and we have to process them at the very least through 6 actions. You should devote a while on this, so the resulting food could be perfect.
Composition for Tandoori Chicken with butter rice:
- Prepare 4 Chicken breast fillets.
- Prepare 4 Tablespoons of butter, melted.
- Provide 7 tablespoons for tandoori curry powder.
- Give 400 g for natural Greek yoghurt.
- Need 4 tablespoons plain flour.
- Prepare 4 tablespoons of tomato purée.
- Give - for the rice:.
- Require 500 g long grain or basmati rice.
- Prepare 200 g of butter.
- You need 1 tsp for salt.
- Give 1 litre - boiling water.
- Prepare 1 - x red chillies (deseeded & sliced).
- Require Large handful fresh coriander, chopped.
Tandoori Chicken with butter rice process:
- 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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