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Butter chicken traybake with fast white bean and mint yoghurt mash

Jessica Brook
Jessica Brook

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Butter chicken tray bake with white bean mash (top right).
Butter chicken tray bake with white bean mash (top right).James Moffatt

Store-bought butter chicken paste forms the base of this simple chicken traybake that's sure to become a regular family favourite.

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Ingredients

  • ¼ cup quality Indian butter chicken paste

  • 1½ cups Greek-style yoghurt

  • 1 tbsp lime juice

  • 4 garlic cloves, crushed

  • 400g can whole tomatoes

  • 1 cinnamon quill

  • 2½ cups chicken stock

  • 8 chicken thigh cutlets (about 200g each)

  • 2 x 400g cans white beans, rinsed and drained

  • ¼ cup mint leaves, to serve

  • 1 red chilli, thinly sliced, to serve

Method

  1. Step 1

    Preheat the oven to 200C fan-forced (220C conventional). Place the paste, 1 cup of the yoghurt, lime juice, garlic, tomatoes, cinnamon and 2 cups of the stock in a high-sided roasting tray. Season with salt and pepper and mix well.

  2. Step 2

    Add the chicken, skin side up, and roast for 30 minutes or until charred.

  3. Step 3

    Meanwhile, to make the mash, place the white beans in a medium saucepan over medium heat. Add remaining ½ cup of stock, bring to a simmer and heat for 3 minutes. Take off the heat, and use a stick blender to blend until smooth. Stir through remaining ½ cup of yoghurt and season with salt and pepper.

  4. Step 4

    Serve chicken with mash, mint and chilli.

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Jessica BrookJessica Brook is a recipe writer.

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