Name: Butter Chicken
Prep time: 495 min
Cook time: 25 min
Yield: Makes 4-6
Cuisine: Indian
Ingredients: 405 g can Wattie's Creamy Butter Chicken Curry Sauce; 6 Tegel chicken leg and thigh portions, skin removed; 1 medium onion, peeled and quartered; 1 cup unsweetened natural yoghurt; 1 tsp garam masala; 1 tsp ground ginger; ½ cup cream; 1 Tbsp chopped fresh coriander

It’s the marinating that makes the big difference with this popular Indian dish – tenderising the chicken and infusing it with the Indian flavours.

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Makes 4-6

Prep Time 15 minutes plus 8 hours mariting

Cook Time 25 minutes

Easy

Ingredients

405 g can Wattie's Creamy Butter Chicken Curry Sauce

6 Tegel chicken leg and thigh portions, skin removed

1 medium onion, peeled and quartered

1 cup unsweetened natural yoghurt

1 tsp garam masala

1 tsp ground ginger

½ cup cream

1 Tbsp chopped fresh coriander

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Cut the chicken portions in half. Slash each portion through to the bone in three places. Place in one layer in a non-metallic dish.

Step 2

In a food processor, process the onion, yoghurt and spices. Pour over the chicken and turn to coat evenly. Cover and refrigerate for at least one hour or up to 8 hours. (The longer you can leave the chicken to marinate, the sweeter and intense the flavour will be).

Step 3

Remove the chicken from the marinade, brush off any excess.

Step 4

Bake at the top of the oven on a foil-lined tray at 230°C for 20-25 mintues until well browned and cooked.

Step 5

While the chicken is cooking heat the Wattie's Creamy Butter Chicken Curry Sauce, adding the cream if wished. Serve the chicken pieces coated with the sauce and garnished with coriander.