One-pan Butter Chicken with Rice, Prep 30m - Cook 1h 05m - Serves 6

One-pan Butter Chicken with Rice
Prep 30m - Cook 1h 05m - Serves 6


This creamy butter chicken tray bake has an authentic flavour and is the perfect dinner any night of the week.

Ingredients (21)

• 1/2 cup plain Greek-style yoghurt, plus extra to serve

• 2 garlic cloves, crushed

• 4cm piece fresh ginger, peeled, finely grated

• 2 tsp garam masala

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp ground cloves

• 2 tsp mild curry powder

• 2 tbsp tomato paste

• 1 white onion, halved, sliced

• 1/3 cup pure cream

• 6 chicken thigh cutlets, skin on

• 60g butter, chopped

• 2 cups basmati rice

• 3 cups chicken stock

• 150g green beans, trimmed

• 2 Lebanese cucumbers, seeded, finely chopped

• 1 tbsp Coles Shredded Coconut

• 2 tbsp chopped fresh mint, plus extra sprigs to serve

• 1 tbsp lemon juice, plus lemon wedges to serve

• 1/2 cup mango chutney, to serve
  
  Instructions:
  Step 1

  Preheat oven to 200C/180C fan-forced. Grease a large roasting pan.

• Step 2

  Combine yoghurt, garlic, ginger, garam masala, cumin, coriander, cloves, curry powder, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden.

• Step 3

  Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine.

• Step 4

  Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender.

• Step 5

  Meanwhile, combine cucumber, coconut, mint and lemon juice in a bowl. Season with salt and pepper.

• Step 6

  Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt and mango chutney.