Baked Butter Chicken

Charmaine Lu -
  • 80ml olive oil
  • 3 tsp garam masala
  • 2 tsp turmeric
  • 1.7kg chicken
  • 1 lemon, halved
  • 3 chopped garlic cloves
  • 3cm ginger, chopped
  • 1 red chilli, chopped
  • 400g tin of tomato puree
  • 280g Greek yoghurt
  • 250ml chicken stock
  • Handful of curry leaves
  • Preheat the oven to 220C. Place the oil in a bowl with 1 tsp each of the garam masala and turmeric, and season. Rub this oil and spice mix all over the chicken, and place a lemon half in the cavity. Tie the legs together with kitchen string. Pop the garlic, ginger, tomato puree, yoghurt, stock and curry leaves in a deep baking tray, and sprinkle in 2 tsp of garam masala and 1 tsp of turmeric. Season well.
  • Place the chicken on top and roast for 30 mins, then reduce the oven temperature to 180C and roast for 20 more minutes, or until the chicken is cooked through. Remove from the oven and rest for 15 mins, then squeeze over the juice from the remaining lemon half and serve with poppadoms and raita.
1 hr
4 serving