Baked Butter Chicken Inspired by Recipetineats
Tender succulent chicken marinated and cooked in a creamy rich tomato-based sauce.
Ingredients
- 800g to 1kg Skinless Chicken Thighs Thighs be cut into bite sized pieces or used whole. I usually make slits in the fleshy parts. You could also use drumsticks.
Marinate chicken with:
- 1/3 cup plain yogurt
- ginger + garlic Pounded or minced/grated
- 1 tsp turmeric
- 2 tsp garam masala
- 1.5 tsp chilli powder
- 1 tsp cumin
- 1/2 tsp salt
Butter Chicken Paste:
- 2 tbsp ghee
- 1/2 cup whipping cream / heavy cream
- 120g (About 8 tbsp) tomato paste Freeze what is left. You can use it in beef stews, spread on pizza as the base etc.
- 1.5 tsp white sugar
- 3/4 tsp salt
Instructions
- Pre-heat oven to 200C.
- In a mixing bowl, marinade the chicken with the ingredients listed above.
- Transfer marinated chicken to an oven-proof dish. In the same mixing bowl (used to marinate the chicken), place all butter chicken paste ingredients and mix.
- Place mixed butter chicken paste on marinated chicken in the oven proof dish and spread out. Transfer into oven for 30-35 minutes.
- Add some frozen peas the last 5 mins. Remove from oven and let sit. Garnish with coriander.
Notes
Top Tips:
- You could use chicken thighs or chicken drumsticks. Cooking time may vary but drumsticks might take around 40mins in the oven. Make slits in the thick parts of the flesh beforehand.
- The butter sauce paste will cook out in the oven and turn into a luscious gravy as it cooks with the chicken juices.
- You can line your oven proof dish with aluminium foil for easy clean up.
- I use a temperature of 200C but every oven is different and temperatures may vary.