Cooking Tandoori Style Butter Chicken


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Today I’m working on a scrumptious recipe called butter chicken. To create this dish properly you need tandoori style chicken so right now that’s what I’m showing you how to make. I’ve already done the first steps to making the tandoori style chicken and it’s been marinating for 24 hours in the fridge.

Remove your chicken from the fridge and uncover the top of the dish you chose to marinate it in. Next you are going to need a baking sheet and aluminum foil. Once you have securely covered the entire baking sheet with foil, cover it with a rack so the juices and excess marinade can drip from the chicken when cooking in the oven. Using the rack also really helps the chicken to develop a nice glaze that has an outdoor look to it as opposed to sitting on the sheet and sort of steaming in its marinade. You can also spray your rack with some non-stick cooking spray if you desire. Now you can get yourself some tongs and take out a piece of chicken, placing it on the rack, bone side down. Turn the chicken around in 2the marinade a little before removing it from the dish so it has some extra marinade on it to keep it as juicy as possible. Place the chicken about a half an inch apart in all directions so it doesn’t stick together.

Once you have put all of your chicken on the rack, it is almost time to start cooking. First, with a cooking brush and a small bowl of butter, just dip the brush in the butter and apply some over each piece of chicken. This will also help it to crisp it up and brown it a little. Now, your oven does need to be quite hot for this recipe so make sure you have it preheated to 550 degrees ahead of time or you’ll have to wait before putting in the chicken. Once your oven is at 550 degrees you can carefully add in the chicken you’ve prepared. Roast the chicken for about 25 minutes and do not turn it. It will cook fabulously up on the rack above foil so there’s not need to fret.

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You’ve been waiting on the product and it smells more delicious then you anticipated. It is finally time to put on those oven mitts and remove this mouth-watering masterpiece from 4the oven. Be careful to stand back some so the heat doesn’t blow into your face. With both mitts, grab the sides of your tray and keep steady so no hot juices or marinade spill over the edge onto you or the floor. You can use a thermometer to test the internal temperature of the chicken. Insert it through the thickest part of the meat avoiding the bone, overlap pieces if needed. The thermometer should read 165 degrees Fahrenheit for white meat and dark meat should read 175 degrees. You can also pierce the chicken and see if the juices run clear to check that the chicken is cooked properly. You can serve this tandoori chicken just as it is with lemon wedges and sliced raw onion rings but we are going to put it in butter sauce for the main dish.