Roasted butter chicken

Cooking Meat Roasted butter chicken

Roast chicken gets an Indian-style makeover in this tasty butter chicken recipe.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 180C. Grease and line a large baking dish.
  2. Using kitchen scissors, cut chicken into 4 pieces, discarding backbone. Combine marinade and 1/2 cup (140g) yoghurt in a large bowl. Add chicken and toss to coat. Place onion in prepared dish. Top with chicken. Cover with foil and bake for 1 hour. Uncover and bake, basting every 10 mins with pan juices, for a further 30 minutes or until chicken is cooked through.
  3. Meanwhile, combine remaining yoghurt, cucumber and cumin in a bowl. Season.
  4. Divide chicken, onion and rice among serving plates. Top with coriander and almonds. Serve with yoghurt raita and green beans.

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2kg Coles RSCPA Approved extra large whole chicken
1/2 cup butter chicken marinade
500g Greek-style yoghurt
2 brown onions, cut into wedges
1 Lebanese cucumber, seeded, finely chopped
1 tsp ground cumin
3 cups cooked basmati rice
1/2 cup coriander sprigs, to serve
1/4 cup flaked almonds, toasted, to serve
Steamed green beans, to serve

Adv

Autors
Preparation time
15
Cooking time
1:30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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