One-pan Butter Chicken & Rice Bake
Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 4.03 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 500grams chicken thigh fillets
- 1/3 cup Patak's Butter Chicken Paste
- 1tablespoons peanut oil
- 1 1/4 cups SunRice Basmati Rice
- 1L salt-reduced chicken stock
- 200grams beanettes, trimmed
- 1/3 cup Greek-style natural yoghurt
- 1/4 bunch coriander, leaves picked
- 2tablespoons toasted coconut flakes
Description
With rich Indian flavours and a creamy base, this one-pan butter chicken makes mealtime easy.
Method
Step 1 of 3
Place chicken and paste in a bowl. Mix well. Cover and refrigerate for 4 hours or overnight to marinate.
Step 2 of 3
Preheat oven to 200°C/180°C fan-forced. Heat oil in a 2L (8-cup) rectangular flameproof, ovenproof dish over medium-high heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate. Remove dish from heat. Add rice. Pour stock over rice. Top with chicken. Cover with foil. Bake for 45 minutes or until stock is absorbed and rice is tender, adding beans in the last 5 minutes of cooking. Remove dish from oven. Stand, covered, for 5 minutes.
Step 3 of 3
Dollop bake with some yoghurt and sprinkle with coriander and coconut. Serve with remaining yoghurt.
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