TANDOORI BUTTER CHICKEN
We’re thrilled to have you back for another exciting cooking adventure! This week, we’re diving into one of our most requested and beloved recipes: Tandoori Butter Chicken. Thank you, Dylan, for the great suggestion! Get ready to fill your kitchen with mouth-watering aromas and pick up some incredible skills along the way.
In This Session, You’ll:
✨ Master the art of marinating to bring out bold, authentic flavours.
✨ Create a rich, homemade butter sauce that will have everyone coming back for seconds.
✨ Sharpen your peeling and cutting skills while prepping fresh, vibrant ingredients.
✨ Pick up tips and tricks from fellow young chefs who share your passion.
✨ Share your culinary creations with friends from all over Ireland (and beyond!).
We can’t wait to see your enthusiasm, creativity, and—of course—the delicious dishes you’ll whip up. So grab your aprons and get ready for some fun in the kitchen!
See you all on Tuesday!
Let’s cook, learn, and share some unforgettable flavours! 🔥👩🍳👨🍳🍛
Jolene and Lil’s
TANDOORI BUTTER CHICKEN
Equipment
- 1 Large mixing bowl
- 1 wooden spoon
- 1 Scissors
- 1 Chopping board
- 1 Veg peeler
- 1 Tablespoon measure
- 1 Teaspoon Measure
- 1 Small bowl
- 1 Lined baking tray
- 2 Saucepans
- 1 Tongs
Ingredients
For the marinade
- 200 g plain full-fat yoghurt
- 1 crushed garlic clove
- 1 centimetre grated ginger
- A pinch of chilli powder
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
For the chicken
- 3 chicken breasts sliced
- A good drizzle of rapeseed oil
- 1 onion sliced
For our curry paste
- 1 garlic clove crushed
- 3 tablespoons tomato paste
- 1 tablespoon honey
- 2 tablespoons curry powder
Butter sauce
- 400 g passata
- 50 g unsalted butter
- 100 g ground almonds
- 30 ml cream
Boiled rice
- 2 cups of long grain rice
- 4 cups of water
To serve
- Chopped fresh coriander or parsley garnish
- Poppadoms
- Naan bread
Instructions
For the Chicken
- Preheat the oven to 180c fan
- Stir the marinade ingredients together in a mixing bowl.
- Use a pair of kitchen scissors to slice your chicken.
- Add the sliced chicken to the marinade. Stir well until all the pieces are well-coated.
- Peel and slice the onion using a vegetable 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.
For the Rice
- We are going to boil our rice now
- Add 4 cups of cold water to a large saucepan with a teaspoon of salt
- Add your rice to a sieve and rinse it under the cold tap, this removes escess starch making your rice less sticky
- Put the saucepan on a medium to high heat and bring to a rolling boil
- Once boiling bring the heat down to a simmer and set a 10 minute timer
For the Butter sauce
- 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.
- We are going to check our chicken if its cooked !
- Remember our Rule for cooking Chicken “if there’s no pink is sight then its cooked just right”
- 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 poppadoms.
