Name: One-pan butter chicken with rice
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 1
Cuisine: indian
Ingredients: 125.00 ml plain Greek-style yoghurt, plus extra to serve; 2 garlic cloves, crushed; 4cm piece fresh ginger, peeled, finely grated; 2 tsp garam masala; 5.00 gm ground cumin; 1 tsp ground coriander; 1/2 tsp ground cloves; 5.00 gm mild curry powder; 44.40 gm tomato paste; 1 white onion, halved, sliced; 83.33 gm pure cream; 6 chicken thigh cutlets, skin on; 60g butter, chopped; 400.00 gm basmati rice; 765.00 gm salt reduced chicken style liquid stock; 150g green beans, trimmed; 2 Lebanese cucumbers, seeded, finely chopped; 5.20 gm Shredded Coconut; 40.00 ml chopped fresh mint, plus extra sprigs to serve; 21.00 gm lemon juice, plus lemon wedges to serve; 125.00 gm mango chutney, to serve

One-pan butter chicken with rice

0 Likes

Prep Time:
30 minutes

Cook Time:
65 minutes

Total Time:
95 minutes

Creamy butter chicken tray bake: Authentic flavors, perfect for any weeknight dinner.

Ingredients:

125.00 ml plain Greek-style yoghurt, plus extra to serve
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, finely grated
2 tsp garam masala
5.00 gm ground cumin
1 tsp ground coriander
1/2 tsp ground cloves
5.00 gm mild curry powder
44.40 gm tomato paste
1 white onion, halved, sliced
83.33 gm pure cream
6 chicken thigh cutlets, skin on
60g butter, chopped
400.00 gm basmati rice
765.00 gm salt reduced chicken style liquid stock
150g green beans, trimmed
2 Lebanese cucumbers, seeded, finely chopped
5.20 gm Shredded Coconut
40.00 ml chopped fresh mint, plus extra sprigs to serve
21.00 gm lemon juice, plus lemon wedges to serve
125.00 gm mango chutney, to serve

Instructions:

Preheat your oven to 200C/180C fan-forced, then generously grease a large roasting pan for a perfect start.
In a large bowl, mix together yoghurt, garlic, ginger, spices, tomato paste, onion, and cream. Put the chicken in another large bowl and add half of the yoghurt mixture. Coat the chicken well. Transfer the chicken to a baking pan and top with butter. Bake until golden, about 25 minutes.
Combine the rice and stock with the remaining yoghurt mixture, then season with salt and pepper. Stir to mix well.
Take out the chicken from the pan. Gently pour the rice mixture into the pan and place the chicken, skin-side up, in the rice. Cover with foil and bake for 35 minutes until the rice is tender and the chicken is fully cooked. Place the beans over the rice and bake without cover for 5 minutes until beans are tender.
In a bowl, mix together cucumber, coconut, fresh mint, and lemon juice. Season with salt and pepper to taste.
Layer the chicken mixture with the cucumber mixture and fresh mint. Serve alongside lemon wedges, more yogurt, and mango chutney.

We use cookies

Similar Recipes

One-pan butter chicken rice

One-pan butter chicken with baby broccoli

Chilli peanut chicken with rice recipe

Easy one-pot butter chicken recipe

African Chicken Peanut Stew