Tandoori Butter Chicken: A Classic Indian Curry
Our mouthwatering recipe uses Gem Ground Almonds and is full of rich flavours, without being too spicy. It’s the perfect meal for all ages to enjoy together once the session’s over.
You can’t beat this dish for developing your cooking skills. You’ll get to:
- Marinade chicken (this helps to bring out the flavours)
- Make a homemade butter sauce
- Practise your peeling and cutting
- Learn tips and tricks from a fellow young chef (Lils, age 9)
- Proudly share your creations with kids from all around Ireland (and beyond!)
Tandoori Butter Chicken: A Classic Indian Curry
If your family loves the local Indian takeaway, then this month’s Kids in the Kitchen class with GEM is for you. And if you haven’t really tried Indian food before, now’s your chance to broaden your palate and give it a go
Equipment
- 1 Large mixing bowl
- 2 Wooden spoons
- 2 Kitchen scissors
- 1 Chopping board
- 1 Vegetable peeler
- 1 Tablespoon measure
- 1 Teaspoon Measure
- 1 Weighing scales
- 1 Small bowl
- 1 Baking sheet/tray
- 1 Greaseproof paper
- 1 Heavy-based saucepan
- 1 Tongs
Ingredients
For the marinade
- 200 g plain full-fat yoghurt
- 1 crushed garlic clove
- 1 centimetre grated ginger
- 1 pinch of chilli powder
- 2 tsp garam masala
- 1 tsp ground turmeric
For the chicken
- 3 chicken breasts
- 1 tbsp rapeseed oil
- 1 onion
For the butter sauce
- 1 garlic clove crushed
- 3 tbsp tomato paste
- 1 tbsp honey
- 2 tbsp curry powder
- 400 g passata
- 50 g unsalted butter
- 100 g ground almonds
- 30 ml cream
To serve
- Chopped fresh coriander or parsley (garnish)
- boiled rice
- Poppadoms
Instructions
- Preheat the oven to 200 degrees/180 degrees fan/gas mark 6.
- Stir the marinade ingredients together in a mixing bowl
- Use a pair of scissors to slice the chicken
- Add the sliced chicken to the marinade, Stir well until all the pieces are coated
- Peel and slice the onion using a veg peeler
- Line a baking sheet/tray with greaseproof paper. Lay the marinated chicken and sliced onion on the tray. Cook in the oven for 20 minutes until nicely browned.
- Meanwhile, make a curry paste by mixing the tomato puree, honey, garlic and curry powder.
- Gently heat the passata in a heavy-based saucepan.
- Add the curry paste and ground almonds to the saucepan. Mix well.
- Add the butter to the saucepan, stirring until it melts.
- When the chicken and onion slices have browned nicely in the oven, add them to the sauce using tongs.
- Add the cream and stir.
- Finally, garnish with fresh coriander or parsley and serve with boiled rice and poppadom's.
Video
Tried this recipe?Let us know how it was!
