Store-bought butter chicken paste forms the base of this simple chicken traybake that's sure to become a regular family favourite.
¼ cup quality Indian butter chicken paste
1½ cups Greek-style yoghurt
1 tbsp lime juice
4 garlic cloves,crushed
400g can whole tomatoes
1 cinnamon quill
2½ cups chicken stock
8 chicken thigh cutlets (about 200g each)
2 x 400g cans white beans,rinsed and drained
¼ cup mint leaves,to serve
1 red chilli,thinly sliced,to serve
Preheat the oven to 200C fan-forced (220C conventional). Place the paste,1 cup of the yoghurt,lime juice,garlic,tomatoes,cinnamon and 2 cups of the stock in a high-sided roasting tray. Season with salt and pepper and mix well.
Add the chicken,skin side up,and roast for 30 minutes or until charred.
Meanwhile,to make the mash,place the white beans in a medium saucepan over medium heat. Add remaining ½ cup of stock,bring to a simmer and heat for 3 minutes. Take off the heat,and use a stick blender to blend until smooth. Stir through remaining ½ cup of yoghurt and season with salt and pepper.
Serve chicken with mash,mint and chilli.
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