Butter Chicken Bake

9 Ingredients

Number of servings

1/3 bunch coriander
1.10kilograms Woolworths chicken drumsticks, scored
3/4 cup butter chicken paste
3 cups Woolworths basmati rice
1 brown onion, halved, sliced
400mL coconut cream
400grams Woolworths Italian diced tomatoes
2 cups Woolworths frozen baby peas
1 cup Woolworths Greek-style natural yoghurt

Nutrition per serving

69% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

An affordable, Indian-inspired dish that combines the rich, creamy flavours of butter chicken with the comfort of a hearty bake.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Place 4 x 1L (4-cup) rectangular ovenproof baking dishes on a baking tray. Remove leaves from coriander stems. Finely chop coriander stems. Reserve leaves. Place chicken in a large bowl. Add chopped stems and ½ cup paste. Mix well to evenly coat.

Step 2 of 3

Divide rice and onion equally among prepared dishes. Place 2 chicken drumsticks in each dish. Whisk cream, tomato, 2 cups water and remaining paste in a jug. Pour cream mixture over chicken. Cover tightly with foil and bake for 55 minutes or until chicken is cooked, rice is tender and liquid has been absorbed, adding peas during the last 10 minutes of cooking.

Step 3 of 3

Serve butter chicken topped with yoghurt and reserved coriander.