Bhuna butter chicken - spice pots
3 hr 25 min
1 hr 15 min
This recipe is a Spice Pots invention – you won’t find a Bhuna Butter Chicken in India! This recipe involves marinating the chicken before baking in the oven.
1 teaspoon(s), grated
6 clove(s), crushed
Fat Free Natural Yogurt
Spice Pots Bhuna Blend
8 teaspoon(s), level
1 can(s), large
Chicken breast, skinless, raw
1000 g, cut into chunks
1 large, thinly sliced
1 teaspoon(s), chopped
Brown Rice, dry
240 g, cooked to pack instructions
- Mix together the ginger, garlic, yogurt, Bhuna spices, tomatoes and salt. Add the chicken and coat thoroughly. Leave to marinate in the fridge for at least 2 hours, or overnight.
- Heat the oil in a large frying pan and cook the onion until soft and browning. Add the chicken mixture and fry for 2 minutes. Mix in the coriander and tip into a shallow baking dish.
- Bake for 1 hour at 180°C, fan 160°C, gas mark 4. If the top is browning too quickly, cover with tinfoil. If not browned enough, put under the grill for a couple of minutes at the end of cooking time. Leave to rest for 10 minutes before serving.
- Serve the chicken with the cooked rice.