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LOCATION: Recipes >> Indian >> Butter Chicken 08

Print this Recipe    Butter Chicken 08

Tandoori Style Butter Chicken

3 double chicken breasts, skinned and boned
3 tablespoons tandoori paste (jars available at supermarkets and delis)
2 tablespoons oil
1 tablespoon white wine vinegar
100g unsalted butter
2 onions, chopped roughly
250g approx. 3 cups sliced button mushrooms
3 medium courgettes sliced
6 tablespoons chopped parsley
6 tablespoons chopped fresh coriander
500g thick natural yoghurt
extra chopped parsley and coriander to garnish

Cut chicken into bite-size pieces and place in a casserole dish.
Mix tandoori paste with oil and white wine vinegar and stir into
chicken, coating well. Leave covered in fridge for at least 3-4
hours (preferably overnight). Heat oven to 200C. Heat butter in
small pan or microwave, cook onion to soften. Add to chicken and
mix in mushrooms, courgettes, parsley, coriander and half the sour
cream or yoghurt. Bake about 20 minutes until chicken has cooked
through. Stir in remaining sour cream or yoghurt, mix well to
blend. Thicken if necessary with a teaspoon of cornflour stirred
into 3 tablespoons of cold water, then mixed into the chicken.
Sprinkle with extra herbs to garnish. Serve with rice and onion
casserole. Serves four.

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