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Roasted butter chicken with spicy roast vegetables
Roasted butter chicken with spicy roast vegetables
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Prep Time:
750 minutes
Cook Time:
60 minutes
Total Time:
810 minutes
Prepare flavorful Indian spice curry ahead for a memorable dinner. Start day before.
Ingredients:
  • Pappadums, to serve (see Notes)
  • 1.8-2 kg chicken, butterflied
  • 4 garlic cloves, crushed
  • 20.00 ml fresh ginger, grated
  • 350g jar butter chicken simmer sauce
  • Rice, to serve
  • Fresh mint leaves, to serve
  • Toasted flaked almonds, to serve
  • 4 potatoes, peeled, diced
  • 500g kumara, peeled, diced
  • 63.75 gm chicken stock
  • 36.80 gm oil
  • 20.00 ml mustard seeds
  • 2 tsp fenugreek seeds
  • 2 tsp cardamom seeds
  • 2 tsp garam masala
  • 5.00 gm ground cumin
Instructions:
  • In a large baking dish, arrange the chicken, skin side up. Make slashes in the chicken in several places. Rub the combination of garlic and ginger into the slashes, then spread the simmer sauce over the chicken. Cover and chill for at least 3 hours, or overnight for best flavor.
  • Preheat the oven to 180C and bake the chicken for 55-60 minutes, or until fully cooked.
  • To prepare the spicy roast vegetables, line a large oven tray with baking paper. Boil the vegetables in a medium saucepan for 5-8 minutes until just tender. Drain and transfer to the tray. In a jug, whisk all other ingredients together. Drizzle over the vegetables, ensuring they are coated evenly. Season to taste. Bake alongside the chicken for 25-30 minutes until crispy and golden.
  • Present the chicken atop a bed of rice and veggies. Garnish with fresh mint and almonds, and serve with crisp pappadums on the side.

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