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Baked Butter Chicken

Inspired by Phoebe Wood from Delicious

PREP TIME

25 mins

COOK TIME

50 mins

SERVES

4

Ingredients

  • 1.7kg LM Meat whole chicken
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tsp garam masala (Indian spice mix)
  • 2 tsp ground turmeric
  • 1 lemon, halved
  • 3 garlic cloves, chopped
  • 3cm piece ginger (15g), chopped
  • 1 long red chilli, chopped
  • 400g can tomato puree
  • 1 cup (280g) thick Greek-style yoghurt
  • 1 cup (250ml) Massel Chicken Style Liquid Stock
  • 1 large handful curry leaves, plus extra fried leaves to serve
  • Papadums and raita (yoghurt combined with cucumber), to serve

Method

1

Preheat oven to 220°C. Place the oil in a bowl with 1 tsp each garam masala and turmeric. Season.

2

Rub spice mix all over the chicken. Place a lemon half in the cavity, then tie the legs together using kitchen string.

3

Place garlic, ginger, chilli, tomato puree, yoghurt, stock, curry leaves and remaining 2 tsp garam masala and 1 tsp turmeric in a deep baking tray.

4

Season. Place the chicken on top and roast for 30 minutes, then reduce oven to 180°C and roast for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced.

5

Remove from oven and rest for 15 minutes.

6

Squeeze over the juice from remaining lemon, top with extra fried curry leaves and serve with papadums and raita.