Jon Watts’ One-pan Butter Chicken

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Tender chunks of warmly spiced, melt in the mouth chicken fillet marinated in yoghurt and lemon juice with curry powder, garlic and ginger, swathed in a heavenly, spicy sauce loaded with tomatoes, cream and butter. And even better – all cooked in one tray. Serve with light and fluffy steamed or Turmeric Pilau Rice, some fresh, hot Naan Bread, fresh coriander and a squeeze of lemon juice. A tomato and cucumber salad with sliced red onions would also be delicious on the side. Heavenly, delicious comfort food which packs a huge flavour punch and leaves you with a sensational, yet mild, tingle in your cheeks afterwards!

Where is this recipe from?

I found this Jon Watts’ recipe in an article in the Times. Not only did the recipe sound fantastic, I really enjoying learning more about this inspiring man’s story.

According to the Times article ‘Watts was 18 when he was sentenced to six years in a young offender institution, where he learnt to cook in the prison kitchen, before getting a job at a Jamie Oliver restaurant.’ He also went on to become the first person in custody to achieve Bronze, Silver and Gold Duke of Edinburgh awards. After 5 years with Jamie, Jon opened Jon’s StrEAT food, began his television career and has now published 3 cookery books. He has over 1.5 million followers on social media; you can read more about his incredible achievements on his website, here.

This recipe is from Jon’s latest cookery book, Speedy Comfort which ‘is filled with cosy meals that can be made in less than 30 minutes.’

How to make John Watts’ One-pan Butter Chicken

Please see the printable Recipe Card below for the exact, yet condensed, quantities and instructions.

Jon Watts: ‘Butter chicken is undoubtedly one of my most popular online recipes. This is certainly not the traditional way to make it, but it is an easy and delicious meal, with plenty of that famous lovely sauce. Serve it with rice and naan.’

Have you made any changes to the original recipe:

Yes! But only minor changes, I:

• increased the garlic in the marinade from 2 to 4 cloves. Who doesn’t love garlic?
• doubled the amount of ginger from 15g to 30g
• used chicken fillets, not thighs. Of course, you can also use chicken thighs, if you prefer.
• replaced tinned tomatoes with fresh tomatoes. You can use whichever is the most convenient for you.

Collect all the ingredients together:

For the chicken and marinade

• plain yoghurt. You can use natural or Greek yoghurt
• curry powder. Use whatever store bought curry powder you have available. I used a medium masala curry powder.
• garlic cloves, finely chopped or grated
• fresh ginger, finely grated or chopped. There is no need to peel the ginger.
• juice of half a lemon
• fine salt. Ideally sea salt
• freshly ground black pepper
• chicken breasts, skinless and each one cut into 3 chunks. Or use the equivalent weight of chicken thighs.
• fresh coriander, chopped (optional.) I adore coriander, but if you are not a fan, simply omit it and garnish the finished dish with chopped parsley.

For the sauce:

• fresh tomatoes, skinned and pureed or a small can of chopped tomatoes
• double/heavy cream. Do not replace with single or whipping cream. The sauce may spilt because of the lower fat content of the cream.
• unsalted butter
• tomato puree
• curry powder. I used a medium masala curry powder.
• fine salt. Ideally sea salt, to taste
• freshly ground black pepper, to taste

How to make this wonderful and quick curry favourite:

1. Marinade and chicken: mix the yoghurt with the curry powder, garlic, ginger, lemon juice and salt and pepper in a mixing bowl, large enough for the chicken as well.
2. Cut each breast into 3 chunks and add to the marinade. Stir well to coat – I use my hands to do this.
3. Butter sauce: cove the tomatoes with boiling water and leave to sit for 1 minute. Drain and the remove the skins from the tomatoes. Transfer to a food processor and blitz.
4. Add the cream, butter, tomato puree, curry powder and seasoning and blitz until well combined. (NB If using tinned tomatoes, you do not need to blitz in the processor, unless you want a really smooth sauce. If not blitzing, you will need to melt the butter before adding.)
5. Pour the sauce into the base of a baking tray. Lay the chicken pieces on top and then evenly spoon over any remaining marinade.
6. Bake for 25 – 30 minutes in a preheated hot oven, or until the chicken is cooked, basting the chicken with the sauce halfway through.
7. Sprinkle over the chopped coriander and serve with some steamed or Turmeric Pilau Rice, fresh, hot Naan Bread, and a squeeze of lemon juice. A tomato and cucumber salad with sliced red onions would also be delicious on the side.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.