easiest way to prepare any night of the week Tandoori-baked butter chicken

Good morning. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tandoori-baked butter chicken. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tandoori-baked butter chicken is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tandoori-baked butter chicken is something that I’ve loved my entire life.

Table of Contents


  • 4 chicken breast fillets
  • 2 tablespoons Sharwood’s 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 simmer sauce
  • 400g can diced tomatoes
  • 150ml thickened cream
  • Steamed rice, to serve
  • Mango chutney (optional), to serve
  • Chopped fresh coriander, to garnish


  • Step 1
    Score chicken and season with salt. Combine Sharwood’s Tandoori Curry Paste and yoghurt; spread over chicken. Cover and chill for 2-4 hours; drain.
  • Step 2
    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.
  • Step 3
    Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes. Add chilli, butter chicken simmer sauce and tomatoes; bring to the boil. Reduce heat and simmer for 10 minutes. Add chicken, cream, salt and pepper.
  • Step 4
    Simmer for 10 minutes. Serve with rice and mango chutney, garnish with coriander.

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