Easiest Way to Prepare Gordon Ramsay Tandoori Chicken with butter rice

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tandoori chicken with butter rice. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tandoori Chicken with butter rice is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Tandoori Chicken with butter rice is something which I’ve loved my whole life.

Tandoori chicken is a chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor, a cylindrical clay oven. The dish originated from the Indian subcontinent and is popular in. Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.

To get started with this recipe, we must prepare a few ingredients. You can cook tandoori chicken with butter rice using 13 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tandoori Chicken with butter rice:

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

Prepare and enjoy it with your loved one for a dinner. Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Any outing to an Indian While this is a baked tandoori chicken recipe, it's a ripper on the barbie too. And off the charts amazing if cooked over charcoal!

Instructions to make Tandoori Chicken with butter rice:

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.

Any outing to an Indian While this is a baked tandoori chicken recipe, it's a ripper on the barbie too. And off the charts amazing if cooked over charcoal! Here's what I serve with Tandoori Chicken: Saffron Rice- love the colour contrast! Nadiya Hussain's 'Tandoori' Oven Chicken with Burnt Butter Rice. 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.

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