Tandoori Chicken with butter rice

Name: Tandoori Chicken with butter rice
Yield: 4 servings
Cuisine: British
Ingredients: 4 Chicken breast fillets; 4 Tablespoons butter, melted; 7 tablespoons tandoori curry powder; 400 g natural Greek yoghurt; 4 tablespoons plain flour; 4 tablespoons tomato purée; for the rice:; 500 g long grain or basmati rice; 200 g butter; 1 tsp salt; 1 litre boiling water; 1 x red chillies (deseeded & sliced); Large handful fresh coriander, chopped

Sarah Mitchell @cook_14118288

This is an adapted recipe from Nadiya Hussain’s “Time to Eat” cookbook. #cookwithcookpad

Sarah Mitchell @cook_14118288

This is an adapted recipe from Nadiya Hussain’s “Time to Eat” cookbook. #cookwithcookpad

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Ingredients

4 servings

4Chicken breast fillets
4 Tablespoonsbutter, melted
7 tablespoonstandoori curry powder
400 gnatural Greek yoghurt
4 tablespoonsplain flour
4 tablespoonstomato purée
for the rice:
500 glong grain or basmati rice
200 gbutter
1 tspsalt
1 litreboiling water
1x red chillies (deseeded & sliced)
Large handful fresh coriander, chopped

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Steps

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.