the Breville Test Kitchen

Roasted Butter Chicken

Name: Roasted Butter Chicken
Cook time: 1800 s
Total time: 30600 s
Yield: Serves 4-6
Ingredients: 4.2 lb whole chicken; 1 cup (8½ oz) plain yogurt; 3 tbsp fresh lemon juice; 6 cloves garlic - minced; 1 tbsp finely grated ginger; 2 tbsp kosher salt; 2 tbsp garam masala; 1 tbsp kashmiri chili powder; 1 tbsp ground turmeric; 1 tbsp ground cumin; 1 tbsp Kastoori methi (dried fenugreek leaves) - optional; 1 tsp curry powder; ¼ tsp ground cardamom; ⅛ tsp ground cloves; 2 tbsp vegetable oil; 1 yellow onion - finely chopped; 2 tsp kosher salt - divided; 12 cloves garlic - minced; 1 tbsp finely grated ginger; 1 tbsp garam masala; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tbsp mild curry powder; 1 tsp kashmiri chili powder; ½ tsp ground turmeric; ½ tsp ground cardamom; ¼ tsp ground cloves; ¼ tsp cayenne pepper; ¼ cup (1 oz) cashew nuts - about 12 whole; 14½ oz can crushed tomatoes

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.

8 hrs 30 mins total time

30 mins active time

Easy

Serves 4-6

Ingredients

Measurements:

4.2 lb whole chicken

For the marinade

1 cup (8½ oz) plain yogurt
3 tbsp fresh lemon juice
6 cloves garlic
minced
1 tbsp finely grated ginger
2 tbsp kosher salt
2 tbsp garam masala
1 tbsp kashmiri chili powder
1 tbsp ground turmeric
1 tbsp ground cumin
1 tbsp Kastoori methi (dried fenugreek leaves)
optional
1 tsp curry powder
¼ tsp ground cardamom
⅛ tsp ground cloves

For the sauce

2 tbsp vegetable oil
1 yellow onion
finely chopped
2 tsp kosher salt
divided
12 cloves garlic
minced
1 tbsp finely grated ginger
1 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp mild curry powder
1 tsp kashmiri chili powder
½ tsp ground turmeric
½ tsp ground cardamom
¼ tsp ground cloves
¼ tsp cayenne pepper
¼ cup (1 oz) cashew nuts
about 12 whole
14½ oz can crushed tomatoes
2 tsp granulated sugar
1 cup (8 fl oz) water

To finish

½ oz unsalted butter
1 tsp garam masala
1 tbsp Kastoori methi (dried fenugreek leaves)
optional
2 tbsp heavy cream
¼ cup (2 fl oz) coconut milk
divided
2 tsp fresh lemon juice
¼ cup (2 fl oz) water
Cilantro leaves
to serve
Steamed basmati rice
to serve
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.