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Tandoori Chicken with butter rice cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Tandoori Chicken with butter rice dishes which you make.

Alright, don’t linger, let’s approach this tandoori chicken with butter rice formula with 13 components which are definitely easy to obtain, and we have to process them at the very least through 6 actions. You should shell out a while on this, so the resulting food could be perfect.

Ingredients requirements of Tandoori Chicken with butter rice:

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

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.

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