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Butter Chicken with Rice and Poppadoms Recipe

Ingredients

How to make it

  • 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.

Reviews & Comments 2

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  • notyourmomma 16 years ago
    Awesome dish, dear. Picture alone makes me hungry. Yum. Thanks for the post.
    Was this review helpful? Yes Flag
  • huckleberrypie 16 years ago
    My mouth is watering. Can't wait to try it.
    Was this review helpful? Yes Flag

The Cook

hooch New Zealand, NZ

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