One-pan roast butter chicken
Prep
30 mins
Cook
1 hr 10 mins
Servings
4
Difficulty
Hard
This one pan roast butter chicken is my go to when I want something that tastes impressive but doesn't demand hours in the kitchen. Everything comes together in just over an hour, and honestly, the cleanup is a dream since you're only using one pan. The beauty of this dish is how the aromatic spices like turmeric, which has wonderful anti inflammatory properties, blend with creamy butter and passata to create this luxurious sauce that clings to tender roasted chicken. It's the kind of meal that feels fancy enough for guests but simple enough for a regular Tuesday night dinner.
Ella x
Ingredients
- 11 lemon halved
- 1 mediumchicken
- 100 gsoft unsalted butter
- 12 garlic cloves crushed
- 1 smallpiece ginger finely grated
- 1 tspgaram masala
- 1 tspturmeric
- 1 tspground cloves
- 1 handfulcoriander leaves chopped
- 13 garlic cloves finely grated
- 14 cardamom pods
- 4 cloves4 cloves
- 1 tspfennel seeds
- 1 tsphot chilli powder
- 500 mlpassata
- 200 mldouble cream
Detail level
Instructions
- 1
Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.
- 2
Place the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through. Remove the chicken from the tin and leave to rest while you make the sauce.
- 3
If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce. Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins. Pour in the passata and gently reduce by half before adding the cream and reducing by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.
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