One-pan Baked Butter Chicken

Original recipe

Serves 6 to 8

Prep 10 minutes

Cook 50 minutes

Ingredients

• 1.2kg chicken thighs

Butter Chicken Marinade

• 1/2 cup plain yoghurt , full fat
• 1 tbsp lemon juice
• 1 tbsp ginger , finely grated
• 2 cloves garlic , finely grated or crushed
• 1 tsp turmeric powder
• 2 tsp garam masala
• 1/2 tsp chilli powder
• 1 tsp ground cumin
• 1/2 tsp cooking salt

Butter Chicken Curry Sauce

• 2 tbsp (30g) melted ghee
• 1 cup tomato passata
• 3/4 cup thickened cream
• 1 & 1/2 tsp white sugar
• 3/4 tsp cooking salt

Serving

• 1/2 cup coriander leaves (optional)
• Basmati rice
• Naan

Instructions

1. Preheat oven to 200°C (180°C fan-forced).

2. Curry Sauce - Mix Sauce ingredients in a bowl. Whisk to combine and poor into a 23cm x 33cm ovenproof casserole dish.

3. Once oven is up to temperature bake satay sauce for 20 minutes so it starts to thicken.

4. Coat chicken - Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.

5. Remove casserole dish from oven, add coated chicken and return to oven for 25 minutes.

6. Remove from oven and rest for 5 minutes to let sauce thicken a little more. Serve with your choice of rice, coriander and Naan.