Recipe

Butter Chicken With Rice And Poppadoms Recipe

Add Step-by-Step Photos	Hooch / All my dishes 11 months ago classic home made butter chicken, better than a throw together if you have time to make from scratch...well worth it! Prep:30m Cook:40m Servings:4	Hooch
	butter chicken

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Ingredients

For the butter chicken:

4 skinless boneless chicken breasts

3 tablespoons tandoori paste

1 tablespoon Dark Cane sugar

1 tablespoon oil

5 spring onions, chopped

3 cups (250 g)button mushrooms, sliced

4 courgettes, chunky sliced

1 red pepper, deseeded and sliced

¼ cup chopped parsley

¼ cup chopped coriander, include stalks and leaves

2 cups sour cream or thick yoghurt

extra coriander leaves to garnish

8 small or 4 large poppadoms

Directions

Cut up the chicken breasts into bite sized pieces and place in an oven proof dish – a small lasagne dish or casserole. Spoon in the tandoori paste and oil and mix well to evenly coat the chicken. Cover with plastic wrap and allow to marinate for 2 – 3 hours or preferably overnight.

Preheat oven to 200°C.

Add the spring onions, mushrooms, pepper, courgettes, parsley and coriander to the chicken and stir. Bake for 35 – 40 minutes, stirring every now and then so the chicken cooks evenly. Remove from the oven and stir in the sour cream or yoghurt. Sprinkle with coriander leaves.

For the poppadoms:

Place 1 poppadom at a time on a paper towel in the microwave. Cook on high for 50 – 60 seconds until puffed and crispy. Cool on a wire rack as you cook the remainder of the poppadoms.

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