Chicken Family friendly Main Indian

Tandoori-baked butter chicken

Name: Tandoori-baked butter chicken
Prep time: 150 min
Cook time: 50 min
Total time: 200 min
Yield: 4
Cuisine: /indian
Ingredients: 4 chicken breast fillets; 2 tablespoons tandoori curry paste; 5 tablespoons natural yoghurt; 25g unsalted butter, melted; 1 tablespoon vegetable oil; 1 onion, chopped; 1 long green chilli, seeds removed, finely chopped; 430g jar butter chicken sauce; 400g can diced tomatoes; 150ml thickened cream; Saffron pilau, to serve; Mango chutney (optional), to serve; Chopped fresh coriander, to garnish

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2h 30m

50m

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

4 chicken breast fillets
2 tablespoons tandoori curry paste
5 tablespoons natural yoghurt
25g unsalted butter, melted
1 tablespoon vegetable oil
1 onion, chopped
1 long green chilli, seeds removed, finely chopped
430g jar butter chicken sauce
400g can diced tomatoes
150ml thickened cream
Saffron pilau, to serve
Mango chutney (optional), to serve
Chopped fresh coriander, to garnish

Method

1.

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

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