Tandoori Spiced Butter Chicken

Tandoori Spiced Butter Chicken (without cream)

Tandoori Spiced Butter Chicken (with cream)

I created this dish using the spices I had in my cupboard and made it up as I went along. Unlike traditional Butter Chicken recipes, I didn't use any tomatoes. (Sylheti cooking involves a lot of onions - that's how I create most of my curry gravy.)

Tantalised? Want to create your own version?....

Tandoori Spiced Butter Chicken Recipe

Preparation Time: 25 minutes (including Stage 1 Cooking time)
Cooking Time: 30-40 minutes

Serves: 2-3

Ingredients - Stage 1 - Tandoori Chicken
500g chicken breast/thigh fillet meat, washed & cubed
Half tsp salt
1 tsp lemon juice
1 tsp garlic & ginger paste
1 tsp Mum's Mixed Powder (see separate recipe)
2 tsp tandoori masala powder (I used 'Eastern' brand)
1 tbsp butter
(optional: If you like the look of the traditionally red Tandoori dishes, add a pinch of food colouring)

Ingredients - Stage 2 - Tandoori Spiced Butter Gravy
2 tbsp butter
2 small cinnamon sticks, washed
2 bay leaves, washed
2 cloves garlic, crushed & chopped
2 medium onions finely chopped
quarter tsp salt
1 tsp Mum's Mixed Powder (see separate recipe)
2 tsp tandoori masala powder
1 cup water
handful coriander, washed & chopped
1 cup cream (optional - VERY tasty if used!)

Preparation - Stage 1 - Tandoori Chicken
1. Preheat oven to 400F/200/gas mark 6.
2. Place all stage 1 ingredients in a bowl and mix well.
3. Cover and leave to marinade for minimum of 15 minutes.
4. Line a baking tray with foil.  Place the chicken pieces on the tray, evenly spaced out.
5. Place tray in oven. Roast the chicken until it is cooked all the way through (approx 10 minutes). Turn the pieces over halfway through (and baste with butter if necessary).

  

Preparation - Stage 2 - Tandoori Spiced Butter Gravy
1. Melt butter in pan over low-moderate heat.  Just before adding to melted butter, break cinnamon sticks in half and tear bay leaves in half. Let them cook in butter for approx 1 minute.

2. Add garlic and stir till golden.  Then, add onions and stir well. Cover pan and turn heat down to lowest temperature.  Simmer (stirring occasionally) for 5 minutes until onions softened and translucent.

    



3. Add salt, spices and stir well.  Cover and simmer for 10 minutes, stirring occasionally.






4. Increase heat to moderate and add quarter cup of water.  Stand by pan and stir continuously for approx 2-5 minutes until water has evaporated.
 




 5. Add the chicken and stir well.  Cover and simmer on low heat for 5 minutes.







6. Add the remainder three quarter cup of water and increase heat to bring to boil.  Once boiled, simmer on moderate heat until gravy is the consistency you like (approx 5 minutes). 










7. Add the chopped coriander, stir well and remove from heat (if you are not adding cream).








8. If you are adding cream, simmer a minute longer or until gravy almost dry. Add cream and bring to boil. Simmer for approx 5 minutes or until gravy is the consistency you like. Remove from heat.
 

 Enjoy with rice, quinoa or any type of bread!