Tandoori Butter Chicken — Spicin' and Dicin'

Tender Tandoori marinated chicken, smothered in a rich creamy butter tomato sauce. Served with rice and/or Naan bread. This meal will satisfy even the pickiest of eaters! Our featured spice blend: Tandoori Use promocode WHISK at spicinanddicin.com checkout to take $5 off $25! (excludes giftcard & subscription purchases | at this time, we only ship to the lower 48 U.S. states)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place cubed chicken in gallon-sized ziploc bag. Add olive oil and 2 Tbsp Tandoori blend. Close bag and shake/squeeze the bag around until chicken is generously coated. Add more Tandoori as needed to fully coat. Chill in refrigerator for at least 1 hour.

Step 2

Heat 2 Tbsp butter in large skillet to med-hi. In 2-3 batches, sear cubed chicken on each side until nicely browned. This step will take 10-15min) Place on papertowel-lined plate. Set aside.

Step 3

Add onion, garlic, and 2 Tbsp butter to skillet. Stir and cook for 5-6 mins until onions are translucent.

Step 4

Add tomato sauce. Stir. Heat to boil then reduce to simmer. Cook 5 mins.

Step 5

While sauce is cooking, start rice. In a separate pot: add water, rice, salt and 2 Tbsp butter. Heat to a boil. Cover. Reduce heat to med-lo. Cook 15 mins until rice can easily flake with a fork. Remove from heat. Set aside.

Step 6

While rice is cooking, go back to simmering sauce: stir in cream, seared chicken, and turmeric. Simmer on medium heat 10-12 minutes. Add spinach in the last 2 minutes of cooking.

Step 7

Turn off heat. Add last 2 Tbsp of butter. Stir. Let rest for 5-6 mins. Sauce will slightly thicken as it cools. Serve with rice.

↑Support creators by visiting their site 😊