We’ve come across this amazing one pan roast butter chicken. It is delicious and a great alternative for Mother’s day Sunday roast. Serve it as a curry with rice and naan bread, or as a roast with your favourite Sunday lunch trimmings and of course Yorkshire puddings!
Prep 30 mins | Cooking time 1 hr, 10 mins | Serves 4
1 Lemon halved
1 medium whole Free Range Beech Ridge Farm Chicken
For the curry butter
100g soft unsalted butter
2 garlic cloves, crushed
Small piece ginger finely grated
1 tsp garam masala
1 tsp turmeric
1 tsp ground cloves
handful coriander leaves, chopped
For the sauce
3 garlic cloves, finely grated
A small piece ginger finely grated
4 cardamom pods
1 tsp fennel seeds
2 tsp garam masala
1 tsp hot chilli powder
2 tsp turmeric
200ml double cream
Pre heat the heat oven to 220C/200C fan/gas 7.
Stuff the lemon halves into the chicken cavity.
Stir all the ingredients for the curry butter together and season with salt and pepper. Use your fingers to put the curry butter under the skin and smear it all over the meat.
Put the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then turn the oven down to 180C/160C/gas 4. Continue to roast for 40 mins, or until the chicken is cooked through.
Remove the chicken from the tin and leave to rest while you make the sauce.
If your roasting tin is flameproof, place it directly on the heat, if not, scrape all the buttery goodness from the tin into a saucepan and set over a low heat to make the sauce.
Gently sweat the garlic and ginger in the curry butter. Scatter in the cardamom, cloves and fennel seeds and cook for 2 mins, then add the ground spices and cook for another 2 mins.
Pour in the passata and gently reduce by half before adding the cream and reducing by a third.
To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the cavity of the chicken. Carve the chicken and serve with the sauce.
The perfect alternative for a superb Mother’s day roast at home.
Recipe from BBC Good Food.