One-pan Baked Butter Chicken

• 分量: 5 servings
• 調理時間: 10 minutes
• 総時間: 55 minutes

材料

Marinade:

1 ⅕ kg/ 2.4lb (6 pieces) bone-in chicken thighs (, skin removed (Note 1)

1/2 cup plain yoghurt (, full fat)

1 tbsp lemon juice

1 tbsp ginger (, finely grated)

2 cloves garlic (, finely grated or crushed)

1 tsp turmeric powder

2 tsp garam masala (Note 2)

1/2 tsp chilli powder (pure, not US blend) or cayenne pepper powder)

1 tsp ground cumin

1/2 tsp cooking salt / kosher salt

Sauce:

2 tbsp/ 30g melted ghee or butter (Note 3)

1 cup tomato passata (US: tomato puree) (Note 4)

3/4 cup heavy / thickened cream (or regular cream, or coconut milk)

1 1/2 tsp white sugar

3/4 tsp cooking salt / kosher salt

Serving:

1/2 cup coriander leaves (cilantro) (, for garnish (optional)

Basmati rice (or other plain rice)

Naan (easy - no kneading required!)

手順

Preheat oven to 200°C / 400°F (180°C fan-forced).

Coat chicken - Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.

Optional marinade - overnight. (Note 5)

Assemble - Mix Sauce ingredients in a 23 x 33cm / 9 x 13" baking dish. Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface.

Bake 45 minutes, basting with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red (Note 6 for sauce thickening).

Serve - Rest for 5 minutes. Then serve over basmati rice, garnished with coriander if desired! Naan for mopping would make everyone extra happy. :)

栄養

• カロリー: 545 kcal
• 脂肪総量: 44 g
• 飽和脂肪: 17 g
• 不飽和脂肪: 23 g
• トランス脂肪: 0.3 g
• コレステロール: 213 mg
• ナトリウム: 721 mg
• 炭水化物総量: 8 g
• 食物繊維: 1 g
• 糖質総量: 5 g
• タンパク質: 30 g