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Nadiya Hussain's 'Tandoori' Oven Chicken with Burnt Butter Rice. Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Make tandoori chicken on your grill!

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Ingredients - Tandoori Chicken with butter rice:

1. Make ready 4 for Chicken breast fillets
2. Need 4 Tablespoons - butter, melted
3. Require 7 tablespoons of tandoori curry powder
4. Require 400 g - natural Greek yoghurt
5. Prepare 4 tablespoons - plain flour
6. You need 4 tablespoons for tomato purée
7. Need of for the rice:
8. Make ready 500 g for long grain or basmati rice
9. Need 200 g of butter
10. Get 1 tsp of salt
11. Give 1 litre of boiling water
12. Provide 1 x red chillies (deseeded & sliced)
13. Require of Large handful fresh coriander, chopped

The tandoori chicken served at Gujral's Moti Mahal restaurant is made with a whole butterflied chicken, but Gujral recommends using pieces of boneless chicken the first few times you make the dish at Serve with rice or naan, raita and a good-quality Indian chutney. Tandoori chicken recipe - learn to make the best Indian restaurant style stunning grilled chicken This mouth-watering delicious chicken is well known as murgh tandoor or tandoori murgh. If it looks too dry, smear little soft butter. This step is also optional, unless you.

Tandoori Chicken with butter rice start cooking:

1. Preheat oven to 220 degrees/200 degrees fan assisted
2. 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.
3. To make sauce, mix together the yoghurt, remaining melted butter, tomato purée and remaining curry powder
4. 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.
5. 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.
6. Take chicken out of oven and serve on top of the rice with sliced chillies and coriander sprinkled over the top.

The name tandoori chicken comes from its method of cooking. A tandoor is traditionally a wood or charcoal-fired clay oven that exposes food to live-fire and convection cooking. Chicken tandooris can also be served as the main course over a bed of buttered basmati rice. Ghee can easily be replaced by clarified butter - in principle, both are the same. Butter is the starting product for ghee and clarified butter, later water and milk components were.

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