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Butter chicken and chickpea tray bake recipe
Butter chicken and chickpea tray bake recipe
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Indian Butter Chicken Traybake: A family favorite loaded with three vegetables per serving.
Ingredients:
  • 1 red onion, thickly sliced into rounds
  • 400g can chickpeas, drained, rinsed
  • 1/4 cauliflower, cut into florets
  • 450g jar butter chicken simmer sauce
  • 2 long red chillies, halved lengthways
  • 4 chicken thigh cutlets (skin on)
  • 18.40 gm vegetable oil
  • 200g snow peas, trimmed
  • 125.00 ml roasted cashews, roughly chopped
  • Fresh coriander sprigs, to serve
  • Warmed naan bread, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced for the perfect cooking temperature.
  • In a large bowl, combine onion, chickpeas, and cauliflower. Pour the sauce over the mixture and toss well to coat everything. Transfer the mixture onto a baking tray with sides. Arrange the chillies and chicken, skin-side up, on top. Drizzle everything with oil and season with salt and pepper.
  • After baking the dish for 40 minutes, add snow peas and cashews on top. Bake for an additional 8 minutes until the chicken is fully cooked, and the snow peas are vibrant green and tender. Finish by sprinkling with fresh coriander and serve with warm naan bread.

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