Serves 6
All the flavours of Butter Chicken with added Veggies for the perfect convenient mid week meal.
Made easy using Roohts Butter Chicken Recipe Mix.
Ingredients
- 6 large Chicken Thighs, skin off
- 120g Plain Yoghurt
- 1 tbsp Butter Chicken Recipe Mix
- 3 tbsp melted Ghee
- 200g tinned Tomatoes
- 120 ml Double Cream (Heavy Cream)
- 400g New Potatoes, boiled for 15 minutes and lightly smashed
- 1/2 large Yellow Pepper, cut into strips
- 1/2 large Red Pepper, cut into strips
- 1 Red Onion, sliced
Instructions
Preheat oven to 200 C/400 F/Gas Mark 6.
Marinade Chicken Thighs in Yoghurt and Butter Chicken Recipe Mix.
Pour melted Ghee, Tomatoes and Cream in a casserole dish and mix together.
Add Potatoes, Yellow Pepper, Red Pepper and Red Onions and mix through.
Place marinaded Chicken on top of the Vegetables.
Bake for 40 - 45 minutes or until Chicken is cooked through.
Bated Chicken with Sauce and serve.
Variations
Add your favourite Veggies such as Broccoli, Cauliflower or Root Vegetables.
Serving Suggestion
Serve with Rice.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
