Tandoori Butter Chicken: A Classic Indian Curry
Hey gang,
We are really looking forward to welcoming you to this weeks class, This recipe was recommended by one of our kids in the kitchen , So we think its going to be a huge hit!
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 10
- Proudly share your creations with kids from all around Ireland (and beyond!)
Tandoori Butter Chicken: A Classic Indian Curry
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.