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Photograph of John Watts' One-pan Butter Chicken

John Watts’ One-pan Butter Chicken

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.

Serves 2 - 3

Course Main Course
Cuisine Indian
Keyword chicken, spicy sauce
Prep Time 13 minutes

Ingredients

Chicken and marinade:

  • 150g plain natural yoghurt
  • 2 tablespoons curry powder. I used a medium masala curry powder.
  • 16g/4 garlic cloves, finely chopped or grated
  • 30g fresh ginger, finely grated or chopped. No need to peel.
  • juice of half a lemon
  • ¼ teaspoon fine salt. Ideally sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 large chicken breasts, skinless and each one cut into 3 chunks. Or use chicken thighs.
  • 10g fresh coriander, chopped (optional)

Sauce:

  • 275g fresh tomatoes, skinned and pureed or 200g (small) can of chopped tomatoes
  • 150ml double/heavy cream. Not single or whipping cream or the sauce may split.
  • 40g unsalted butter, melted
  • 1 tablespoon tomato puree
  • 1 tablespoon curry powder. I used a medium masala curry powder.
  • ⅛ – ¼ teaspoon fine salt
  • ⅛ – ¼ teaspoon freshly ground black pepper, to taste

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients. You will need a pan measuring roughly 30 cms x 22 cms and is 4 cms deep.

  2. Preheat oven to 220°C/425°F/Gas 7 (fan 200°C).

  3. 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.

  4. Cut each breast into 3 chunks and add to the marinade. Stir well to coat.

  5. Butter sauce: cover the tomatoes with boiling water and leave to sit for 1 minute. Drain and then remove the skins from the tomatoes. Transfer to a food processor and blitz.

  6. 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.

  7. Pour the sauce into the base of a baking tray. Lay the chicken pieces on top and then evenly spoon over any remaining marinade.

  8. Bake for 25 – 30 minutes in a preheated oven, or until the chicken is cooked, basting the chicken with the sauce halfway through.

  9. 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.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • mixing bowl
  • mini food processor
  • baking tray

 

More details on ingredients and instructions:

Please see the ingredient list and the instructions in the post above, for further information.