Roasted Butter Chicken
Course:
Dinner
Total Time:
2 hours
Ingredients
Onions
- 2 Onion
- Olive Oil
- Salt
- 45 millilitres Water
Roast
- 400 grams Chopped Tomatoes
- 40 grams Tomato Puree
- 6 cloves Garlic
- Fresh Ginger (2-3cm; grated)
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1⁄8 teaspoons Chilli Powder (mild)
- 1⁄2 teaspoons Cinnamon
- Salt
- 2 Chicken Breasts
- 250 millilitres Water (just boiled)
Creaminess
- 120 millilitres Double Cream
- 35 grams Butter
To Serve
- 300 grams Butter Beans
Notes
Serve with rice or butter beans.
Start at 3:30 -> done at 5:30 -- plan accordingly!
Steps
- Preheat the oven to 180C fan.
- Add the onions to a 24x32cm roasting tin with olive oil and salt. Toss together and pour in 3 tablespoons of water.
- Roast for 20 minutes.
- Meanwhile, mix all the "roast" ingredients together except the chicken and water.
- Reduce the oven temperature to 160C fan.
- Transfer the chicken to the tray with the onions. Add the sauce and just-boiled water and mix well.
- Cover the whole tray with foil and bake for 30 minutes.
- Remove the foil from the tray. Pour in the cream and butter and mix well. Make sure the chicken is covered in the sauce. If using butter beans, add them in now.
- Return to the oven for 40 to 50 minutes or until the sauce is bubbly and thick.
- Check for seasoning and serve with rice.