Tandoori butter chicken
Sachins’ Bob Arora shares a restaurant-style curry that is flavourful and mild enough to be enjoyed by the whole family, and features tandoori chicken and a rich tomato-based sauce.
Author: Bob Arora
Serves: 4
Ingredients
- 3 chicken breasts cut into evenly sized pieces
- For the marinade:
- 1tsp red chilli powder
- 2tsp ginger-garlic paste
- 2tsp salt
- 2tsp lemon juice
- 2tbsp Greek yoghurt
- ½tsp garam masala
- 1tsp jeera powder
- 1tsp kasuri methi
- For the sauce:
- 1tbsp oil
- 2 onions, finely chopped
- 1-2 green chillies, finely chopped
- 1tsp garlic-ginger paste
- 400g tin of chopped tomatoes
- ½tsp red chilli powder
- 1tsp garam masala
- 1tsp kasuri methi
- 1tsp ground jeera powder
- 100g butter
- Salt, to taste
- 2tbsp single cream
- Fresh coriander, to serve
Method
- For the marinade, mix together all the ingredients in a bowl. Add the chicken, mix thoroughly, and place in the fridge overnight (or for at least a few hours).
- Remove the marinated chicken from the fridge and cook through in the oven. Check the thickest piece is cooked fully and set aside while you make the sauce.
- For the sauce, heat the oil in a pan over a medium heat then add the onions and green chillies. Fry until the onions are golden, then add the garlic-ginger paste. Pour in the chopped tomatoes and add the red chilli powder. Stir and cook until the sauce thickens. Add the garam masala, crushed kasuri methi and jeera powder. Add the butter and simmer until this has melted. Season with salt to taste. Blitz with a stick blender until smooth. Add the tandoori chicken and stir through. Finish with the single cream and garnish with fresh coriander before serving on a bed of fluffy basmati rice or with warm naan bread.
