This is a streamlined version of everybodys favouritebutter chicken, designed to make right now!
So easy its unbelievable just put everything in a pan then pop it in the oven.
All the flavour, with a fraction of the effort.This is a one-pot meal game-changer!
Before
Today was the teams first day cooking in the new kitchen all the space was a luxury!
Here are some snaps from today.
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Butter chicken in just a few steps!
Butter Chickenhas been one of my most popular recipes from the moment I published it.
Its one of those dump and bake recipes.
I hate that phrase because I feel like it undermines the recipe.
But thats exactly what this recipe is.
The end result tastes just as good as regularButter Chicken.
Some would say better, because whole chicken thighs are juicier than bite size pieces!
CHICKEN AND MARINADE (BUT NO MARINATING REQUIRED!)
Because the chicken is baking in the sauce for 45 minutes during which time enough flavour infusion happens.
Chicken The best chicken to use for this one-pan baked version is bone-in chicken thighs.
Before
Ive included directions for each of these in the recipe notes.
Yoghurt This is what makes the spices stick to the surface of the chicken.
Use any plain yogurt.
Not sweetened and certainly not flavoured!
Full fat is best, though low fat will work too.
Lemon juice For a touch of tang.
Apple cider vinegar will also work (or other mild clear vinegar white wine vinegar etc).
Ginger and garlic Fresh, finely grated so you dont have lumps in the sauce.
Chilli powder Pure & spicy, not the US tex-mex chili blend.
Else, use cayenne pepper.
Butter chicken isnt spicy, we only use 1/2 teaspoon for a fair amount of sauce.
But if youre concerned, leave it out.
Garam masala An Indian curry spice mix widely available at regular grocery stores these days.
Doesnt cost any more than regular spices!
Other spices Turmeric and cumin powder.
Salt My originalButter Chickenrecipe doesnt need salt in the marinade because its seared then simmered in the sauce.
Gheeis a jot down of clarified butter that is commonly used in Indian cooking, for intense buttery flavour.
Kept in the pantry not fridge.
Sold at regular grocery stores, or make your own, or just use butter.
Its readily available in Australian supermarkets nowadays, alongside pasta sauces.
Passata is excellent for making thick, smooth sauces.
Prevent screen from sleeping
More on tomato passatahere.
Cream Thickened / heavy cream is best because it is thicker than regular cream.
Sugar Just 1 1/2 teaspoons, to achieve the right flavour tone in the sauce.
OK, OK, theres one or two minor little details to add to that.
Coat chicken Mix the marinade ingredients in a bowl then toss to coat the chicken.
Mix the sauceingredients in a baking pan.
Place the chicken in.
Scrape out all the residual marinade and dab onto the skin.
Dont waste any of it, thats all butter chicken flavour!
We need a slightly hot oven to get good colour on the chicken and reduce the sauce.
Basting Basting just means spooning sauce over the chicken.
But tweaking at the end is so easy.
It will thicken quickly, so keep an eye on it.
For a splash of fresh green colour, add some coriander/cilantro leaves (whole or chopped).
To make everyone even happier, addnaanfor mopping the bowl clean.
If youre yet to tryhomemade naan, it needs to be pushed to the top of your list!!
The dough doesnt requiring kneading.
Love to know what you think if you try this Baked Butter Chicken.
I was back in the office, schlepping away on the computer writing up todays post.
I want to tell you heres Dozer, consoling me because Im feeling left out.
But actually, he just wants that treat on the table.
