One-Pan Butter Chicken with Rice
Featuring Indian Butter Chicken Spice and Chili & Lime Sea Salt Flakes
Ingredients:
1/2 cup Greek yoghurt
2 cloves garlic, crushed
1 tbsp Indian Butter Chicken Spice
2 tbsp tomato paste
1 brown or yellow onion, peeled and sliced
1/3 cup pure cream
6 chicken thigh fillets
3 tbsp butter, chopped
2 cups rice (basmati if you have it)
3 cups chicken stock
150g/5.3oz green beans – fresh or frozen
Chili & Lime Sea Salt Flakes to season
Raita
1/2 cup Greek yoghurt
1 small cucumber, seeded and finely chopped
1 tbsp fresh chopped mint
1 tbsp lemon juice
Chili & Lime Sea Salt Flakes to season
1 tbsp shredded coconut – optional
1/2 cup mango chutney to serve – optional
Alternatives – any part of the chicken will do; to make vegetarian use chopped pumpkin or squash
Directions:
Preheat oven to 180/350. Grease a large casserole dish or roasting pan.
Combine yoghurt, garlic, Indian Butter Chicken Spice, tomato paste, onion and cream in a large bowl.
Place chicken in casserole dish and add 1/2 the yoghurt mixture. Turn to coat. Top with butter and bake for 25 mins.
Add rice and stock to remaining yoghurt mixture. Season with Chili Lime Sea Salt Flakes. Stir. Remove chicken from dish and pour rice mixture into dish. Arrange chicken in rice mixture. Cover with lid or foil. Bake for 35 mins or until rice is tender and chicken cooked through. Arrange beans on top. Bake for 5 mins uncovered or until beans are just tender.
While cooking chicken and rice, combine Raita ingredients together and put in fridge. Serve with raita, lemon mango chutney and if you have them poppodums.
