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Roasted Butter Chicken
the Breville Test Kitchen

the Breville Test Kitchen

Roasted Butter Chicken

Whole chicken marinated in a cloak of aromatic spices, roasted to crisp perfection and served with a classic butter chicken sauce rich with tomato and coconut.
time

8 hrs 30 mins total time

activetimeIII

30 mins active time

easy

Easy

user

Serves 4-6

Ingredients


Measurements:

  • whole chicken icon
    4.2 lb whole chicken

For the marinade

  • plain yogurt icon
    1 cup (8½ oz) plain yogurt
  • fresh lemon juice icon
    3 tbsp fresh lemon juice
  • clove garlic icon
    6 cloves garlic

    minced

  • finely grated ginger icon
    1 tbsp finely grated ginger
  • kosher salt icon
    2 tbsp kosher salt
  • garam masala icon
    2 tbsp garam masala
  • kashmiri chili powder icon
    1 tbsp kashmiri chili powder
  • ground turmeric icon
    1 tbsp ground turmeric
  • ground cumin icon
    1 tbsp ground cumin
  • Kastoori methi (dried fenugreek leaves) icon
    1 tbsp Kastoori methi (dried fenugreek leaves)

    optional

  • curry powder icon
    1 tsp curry powder
  • ground cardamom icon
    ¼ tsp ground cardamom
  • ground cloves icon
    ⅛ tsp ground cloves

For the sauce

  • vegetable oil icon
    2 tbsp vegetable oil
  • yellow onion icon
    1 yellow onion

    finely chopped

  • kosher salt icon
    2 tsp kosher salt

    divided

  • clove garlic icon
    12 cloves garlic

    minced

  • finely grated ginger icon
    1 tbsp finely grated ginger
  • garam masala icon
    1 tbsp garam masala
  • ground cumin icon
    1 tbsp ground cumin
  • ground coriander icon
    1 tbsp ground coriander
  • mild curry powder icon
    1 tbsp mild curry powder
  • kashmiri chili powder icon
    1 tsp kashmiri chili powder
  • ground turmeric icon
    ½ tsp ground turmeric
  • ground cardamom icon
    ½ tsp ground cardamom
  • ground cloves icon
    ¼ tsp ground cloves
  • cayenne pepper icon
    ¼ tsp cayenne pepper
  • cashew nuts icon
    ¼ cup (1 oz) cashew nuts

    about 12 whole

  • can crushed tomatoes icon
    14½ oz can crushed tomatoes
  • granulated sugar icon
    2 tsp granulated sugar
  • water icon
    1 cup (8 fl oz) water

To finish

  • unsalted butter icon
    ½ oz unsalted butter
  • garam masala icon
    1 tsp garam masala
  • Kastoori methi (dried fenugreek leaves) icon
    1 tbsp Kastoori methi (dried fenugreek leaves)

    optional

  • heavy cream icon
    2 tbsp heavy cream
  • coconut milk icon
    ¼ cup (2 fl oz) coconut milk

    divided

  • fresh lemon juice icon
    2 tsp fresh lemon juice
  • water icon
    ¼ cup (2 fl oz) water
  • cilantro leaves icon
    Cilantro leaves

    to serve

  • steamed basmati rice icon
    Steamed basmati rice

    to serve

  • Naan icon
    Naan

    to serve

Instructions

  • 1To make the marinade, place all the marinade ingredients in a medium bowl and stir to combine.
  • 2Place the chicken in a large resealable bag. Pour the marinade into the bag and seal. Massage the bag to coat the chicken. Place in the roasting pan and refrigerate for 6 hours or up to overnight.
  • 3Insert the wire rack into position 7. Set the oven to Roast, Convection, 320°F, for 1 hour 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 4Place the broiling rack in the roasting pan. Remove the chicken from the bag. Place the chicken on the rack and tie the legs together with kitchen twine. For best results, ensure the chicken is evenly coated in the marinade.
  • 5Once preheated, place the pan in the oven with the legs on the right side of the oven and roast for 1 hour 30 minutes. Meanwhile, continue to the next step.
  • 6To make the sauce, place a medium saucepan over medium heat. Add the oil, onion and 1 teaspoon salt. Cook stirring occasionally for 7 minutes, or until soft and translucent. Add the garlic and ginger and cook, stirring for 2 minutes, or until fragrant. Add the spices, cashews and 1 teaspoon salt and cook for 2 minutes, or until fragrant. Add the tomatoes, sugar and water. Increase the heat and bring to a boil. Reduce the heat to low and simmer for 20 minutes, stirring occasionally. Remove from the heat and allow to cool slightly.
  • 7The chicken is ready when a meat thermometer inserted into the thickest part of the thigh, away from the bone, read a minimum of 165°F. If not, roast it a little longer.
    Tip: The cooking time will vary depending on the shape, weight and size of your chicken. For best results, test for doneness 5 to 10 minutes before the end of the cook.
  • 8Tent the chicken with foil and rest for a minimum of 30 minutes. Once rested, remove and discard the kitchen twine. Meanwhile, continue to the next step.
  • 9Carefully transfer the sauce to a blender and blend until smooth. If your blender lid doesn’t have safety clips, firmly hold the lid down when turning the blender on.
  • 10Return the sauce to the pan and place the pan over medium heat. Bring to a boil, then reduce to a simmer. Whisk in the butter in until melted. Add the spices, cream, 2 tablespoons coconut milk and lemon juice. If required, thin sauce down with water, 1 tablespoon at a time. Keep sauce warm on stovetop until chicken has finished resting.
  • 11Pour the rich, fragrant sauce into the base of a serving dish, then nestle the chicken on top. Drizzle over the remaining coconut milk for a creamy finish, and scatter with fresh cilantro leaves. Serve with fluffy basmati rice and warm, soft naan to soak up all the goodness.
Main course
Gluten Free
indian
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