One-pan Baked Butter Chicken

• 份量: 5 servings
• 准备时间: 10 minutes
• 总时间: 55 minutes

配料

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

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

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

Basmati rice (or other plain rice)

Naan (easy - no kneading required!)

步骤

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. :)

营养

• 卡路里: 545 kcal
• 总脂肪: 44 g
• 饱和脂肪: 17 g
• 不饱和脂肪: 23 g
• 反式脂肪: 0.3 g
• 胆固醇: 213 mg
• 钠: 721 mg
• 总碳水化合物: 8 g
• 膳食纤维: 1 g
• 总糖: 5 g
• 蛋白质: 30 g