Butter Chicken Roast Bake

Butter Chicken Roast Bake

An Indian twist on your classic Sunday Roast. Enjoy this mildly spiced recipe with a delicious butter chicken marinade baked to perfection. This dish is moist and full of flavour and will soon become a family favourite in the household.

Serves: 4

Total Prep and Cook Time: 30 mins 

Gluten Free | Natural | Nut Free 

Turban Tips

Add seasonal vegetables like pumpkin, potatoes, mushrooms, green beans and baby squash to bulk up your dish or a can of chickpeas for a hearty meal. 

INGREDIENTS

  • 1 Jar Turban Chopsticks Butter Chicken 
  • 1 can of tomatoes (chopped) 
  • 2 tbsp (50g sachet) tomato paste 
  • 1 cup of Greek yoghurt 
  • 600g chicken thigh fillets (chopped) 
  • 200g of mini gourmet potatoes 
  • 1 red capsicum 
  • 2 tbsp butter 
  • Toasted almond flakes/cashews  to garnish
  • Fresh coriander to garnish
  • Greek yoghurt to garnish

METHOD

  1. Preheat oven to 180ºC.
  2. Combine Turban Chopstick Butter Chicken curry paste, butter, can tomatoes, tomato paste and Greek yoghurt. 
  3. Add chicken, potatoes and red capsicum.   
  4. Transfer to baking tray and bake for 30 - 40 minutes until crisp and golden. 
  5.  Garnish with toasted almond flakes or cashews, fresh coriander and drizzled yoghurt. 

Vegan Option
- Omit chicken and replace with paneer, canned chickpeas, mushrooms or grilled eggplant. 
- Vary yoghurt with cream or coconut cream.

SERVING SUGGESTION
- Great served with rice, buttered bread or mini naan breads.