By Anonymous Feta
One-pan Baked Butter Chicken
6 steps
Prep:10minCook:45min
Updated at: Tue, 28 May 2024 15:55:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories440.5 kcal (22%)
Total Fat26 g (37%)
Carbs21 g (8%)
Sugars4.2 g (5%)
Protein29.2 g (58%)
Sodium586.7 mg (29%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
for the marinade
½ cupplain yoghurt
full fat
1 Tbsplemon juice
1 Tbspginger
finely grated
2 clovesgarlic
finely grated or crushed
1 tspturmeric powder
2 tspgaram masala
½ tspchilli powder
pure, not US blend, or cayenne pepper powder
for the curry sauce
30gghee
melted, or butter
1 cuptomato passata
US: tomato puree
¾ cupheavy cream
or regular cream, or coconut milk
1 ½ tspwhite sugar
¾ tspcooking salt
to serve
Instructions
Step 1
Preheat oven to 200°C / 400°F (180°C fan-forced).
Step 2
Coat chicken – Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.
Step 3
Optional marinade – overnight. (Note 5)
Step 4
Assemble – Mix Sauce ingredients in a 23 x 33cm / 9 x 13" baking dish. Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface.
Step 5
Bake 45 minutes, basting with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red (Note 6 for sauce thickening).
Step 6
Serve – Rest for 5 minutes. Then serve over basmati rice, garnished with coriander if desired! Naan for mopping would make everyone extra happy.
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