Tandoori-baked butter chicken

Tandoori-baked butter chicken


Baked butter chicken is an easy dinner idea to tantalise your taste buds.

The ingredient of Tandoori-baked butter chicken

  1. 4 chicken breast fillets
  2. 2 tablespoons Sharwoods Tandoori Curry Paste
  3. 5 tablespoons natural yoghurt
  4. 25g unsalted butter, melted
  5. 1 tablespoon vegetable oil
  6. 1 onion, chopped
  7. 1 long green chilli, seeds removed, finely chopped
  8. 430g jar butter chicken simmer sauce
  9. 400g can diced tomatoes
  10. 150ml thickened cream
  11. Steamed rice, to serve
  12. Mango chutney (optional), to serve
  13. Chopped fresh coriander, to garnish

The instruction how to make Tandoori-baked butter chicken

  1. Score chicken and season with salt. Combine Sharwoods Tandoori Curry Paste and yoghurt; spread over chicken. Cover and chill for 2-4 hours; drain.
  2. Preheat oven to 200u00b0C. Place chicken on a wire rack over a roasting tray. Drizzle with butter and bake for 20 minutes. Cut into chunks.
  3. Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes. Add chilli, butter chicken simmer sauce and tomatoes; bring to the boil. Reduce heat and simmer for 10 minutes. Add chicken, cream, salt and pepper.
  4. Simmer for 10 minutes. Serve with rice and mango chutney, garnish with coriander.

Nutritions of Tandoori-baked butter chicken

calories: 632.394 calories
calories: 39 grams fat
calories: 18 grams saturated fat
calories: 18 grams carbohydrates
calories: 12 grams sugar
calories: 50 grams protein
calories: 185 milligrams cholesterol
calories: 1225.52 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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