Tandoori Butter Chicken is absolutely delicious! The chicken is marinated in a savoury mixture of yogurt and tandoori BBQ masala and then cooked in a creamy sauce of tomato puree, cream and butter. The result is a dish that combines spicy flavors with a smooth texture. Sprinkled with fresh coriander and served with fragrant basmati rice or warm naan bread, tandoori butter chicken is a real taste experience.
What you need:
500g chicken breast fillets, cut into pieces
100g Greek yoghurt
2 tbsp Tandoori BBQ Masala
2 tbsp lemon juice
3 tbsp butter
1 onion, finely chopped
2 cloves of garlic, chopped
1 piece of ginger (approx. 2 cm), grated
1 tin of tomato puree (400 ml)
1/2 cup cream
Garlic Sea Salt
Fresh coriander to garnish
Instructions:
To make the tandoori butter chicken, mix the yogurt, tandoori bbq masala and lemon juice. Add the chicken and let it marinate for at least 2 hours. Heat the butter in a large frying pan and fry the onions, garlic and ginger until soft. Add the marinated chicken and fry over a medium heat for about 10 minutes until cooked through. Stir in the tomato puree and cream and mix well. Leave to simmer on a low heat for about 15 minutes. Add Garlic Sea Salt and garnish with fresh coriander. Serve the dish with rice or naan bread.
Spices used in this recipe:
