Baked butter chicken
Prep
25m
Cook
50m
serves
4
Baked butter chicken
This Indian inspired whole baked chicken is an easy way to get dinner on the table, whilst curing those takeaway cravings.
Ingredients (13)
- 1/3 cup (80ml) extra virgin olive oil
- 3 tsp garam masala (Indian spice mix)
- 2 tsp ground turmeric
- 1.7kg whole chicken
- 1 lemon, halved
- 3 garlic cloves, chopped
- 3cm piece ginger (15g), chopped
- 1 long red chilli, chopped
- 400g can tomato puree
- 1 cup (280g) thick Greek-style yoghurt
- 1 cup (250ml) Massel Chicken Style Liquid Stock
- 1 large handful curry leaves, plus extra fried leaves to serve
- Papadums and raita (yoghurt combined with cucumber), to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 220°C. Place the oil in a bowl with 1 tsp each garam masala and turmeric. Season.
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2.Rub spice mix all over the chicken. Place a lemon half in the cavity, then tie the legs together using kitchen string.
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3.Place garlic, ginger, chilli, tomato puree, yoghurt, stock, curry leaves and remaining 2 tsp garam masala and 1 tsp turmeric in a deep baking tray.
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4.Season. Place the chicken on top and roast for 30 minutes, then reduce oven to 180°C and roast for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced.
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5.Remove from oven and rest for 15 minutes.
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6.Squeeze over the juice from remaining lemon, top with extra fried curry leaves and serve with papadums and raita
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