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–+ servings

 TANDOORI BUTTER CHICKEN

Tandoori Butter Chicken: A flavourful blend of marinated spices and creamy butter sauce for a deliciously rich dish!
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Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Kids In the Kitchen
Servings 4

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.

Video

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