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Tandoori-baked butter chicken
Tandoori-baked butter chicken
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Prep Time:
150 minutes
Cook Time:
50 minutes
Total Time:
200 minutes
Try indulging in flavorful baked butter chicken for a simple and delicious meal.
Ingredients:
  • 4 chicken breast fillets
  • 49.60 gm Tandoori Curry Paste
  • 100.00 ml natural yoghurt
  • 25g unsalted butter, melted
  • 1 long green chilli, seeds removed, finely chopped
  • 430g jar butter chicken simmer sauce
  • 400g can diced tomatoes
  • 150ml thickened cream
  • Steamed rice, to serve
  • Mango chutney (optional), to serve
  • Chopped fresh coriander, to garnish
Instructions:
  • Score the chicken and season generously with salt. Mix Sharwood's Tandoori Curry Paste with yogurt and generously coat the chicken with this flavorful mixture. Refrigerate covered for 2-4 hours, then remove and drain any excess marinade before cooking.
  • Preheat your oven to 200°C. Place the chicken on a wire rack over a roasting tray and drizzle with butter. Bake for 20 minutes, then cut into chunks.
  • In a large saucepan over medium heat, heat oil. Sauté onion for 3 minutes. Stir in chili, butter chicken simmer sauce, and tomatoes; bring to a boil. Reduce heat and simmer for 10 minutes. Stir in chicken, cream, salt, and pepper.
  • Let it simmer gently for 10 minutes. Serve alongside fluffy white rice and tangy mango chutney, then top it off with fresh coriander for a burst of flavor.

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