Butter Chicken Tray bake
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Unrated
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Prep Time
20 mins
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Cook Time
1 hr
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Servings
4 serves
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Course
Main Course
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Cuisine
Indian
Butter Chicken Tray bake
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So easy so delicious all baked in together. A family favourite cooked in a new way!
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Ingredients
Butter Chicken Ingredients
- 1 kg chicken thigh fillets ( 2.2 lbs) or a 1.7 kg whole chicken
- 400 ml tomato puree (13.5 fl oz)
- 250 ml cream (8.5 fl oz) thickened cream
- 50 ml lemon juice
- 40 ml oil vegetable (1.5 oz)
- 200 gm onion chopped into dice (7 oz)
- 1 tablespoon garam marsala
- 1 tablespoon cumin
- 2 teaspoons Turmeric
- 1/2 teaspoon chilli flakes
- 15 gm ginger 1 tablespoon grated
- 4 cloves garlic large, grated
- 1 teaspoon salt
Instructions
- Preheat the oven to 180C/ 350F. Spray a baking dish approximately 20 x 32 cm (8x12in)
Method 1
- Use a medium bowl to combine the tomato puree, cream, and lemon juice
- Add grated garlic, ginger, onion, salt and all of the spices and stir well.
- Put the chicken into this mixture and turn to combine until well coated
- Put in a single layer into the baking dish and cover with the sauce.
- Bake uncovered for 40 minutes or up to an hour for large pieces. test that the chicken is fork tender and cooked through
Method 2
- Use a medium bowl to combine the tomato puree, cream, and lemon juice. Set aside
- Heat a medium sized pot and add 2 Tablespoons of oil and the chopped onion. Cook, stirring until the onion softens
- Add all of the spices and stir well while it is cooking. It may need a little extra oil if the mixture is very dry. Watch it doesn't burn
- Add the garlic and ginger and sate for several minutes or until fragrant (you start to small it cooking). Take off the stove and cool slightly
- Add the spice mix and the salt to the tomato mixture and stir well
- Put the chicken into this mixture and turn to combine until well coated
- Put in a single layer into the baking dish and cover with the sauce.
- Bake uncovered for 40 minutes or up to an hour for large pieces. test that the chicken is fork tender and cooked through
- Serve the Butter Chicken with raita (see the recipe), rice and popadums if you like
Notes
- The chicken can be left in the marinade for several hours if desired
- Add 2 teaspoons of smoked paprika for a smokey depth
- If you would like to cook a whole chicken, follow the sauce instructions and then pour the sauce into the bottom of a deep oven proof pot. Put the chicken on top of the sauce
- Rub 2 Tablespoons of oil combined with an extra teaspoon cumin and an extra teaspoon of lemon juice all over the skin of the chicken and then sprinkle with salt. Bake for approximately 1 hour and 15 minutes or until the juices on th inside of the leg run clear when tested with a fork
- Get the recipe for raita here
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