Roasted butter chicken with spicy roast vegetables

Cooking Meat Roasted butter chicken with spicy roast vegetables

This heady mix of Indian spices curry together to make a memorable dinner. Start this recipe the day before.

Lables: Egg free Fish free Gluten free Lactose free Shellfish free Wheat free
  1. Place chicken, skin side up, in a large baking dish. Slash in several places. Massage combined garlic and ginger into slits, then spread simmer sauce over. Chill, covered, for 3 hours or overnight.
  2. Preheat oven to 180C. Bake chicken for 55-60 mins, until cooked through.
  3. Meanwhile, to make the spicy roast vegetables, line a large oven tray with baking paper. Place vegetables into a medium saucepan of boiling water. Simmer for 5-8 mins, until just tender. Drain well. Place on a prepared tray. In a jug, whisk together all remaining ingredients. Drizzle over vegetables, tossing to coat. Season to taste. Bake for 25-30 mins with chicken, until crisp and golden.
  4. Serve chicken over rice with vegetables. Sprinkle with mint leaves and almonds, and accompany with pappadums.

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1.8-2 kg chicken, butterflied
4 garlic cloves, crushed
1 tbsp fresh ginger, grated
350g jar butter chicken simmer sauce
Rice, to serve
Fresh mint leaves, to serve
Toasted flaked almonds, to serve
Pappadums, to serve
4 potatoes, peeled, diced
500g kumara, peeled, diced
1/4 cup chicken stock
2 tbsp oil
1 tbsp mustard seeds
2 tsp fenugreek seeds
2 tsp cardamom seeds
2 tsp garam masala
2 tsp ground cumin

Adv

Autors
Preparation time
12:30
Cooking time
1:00
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
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