Your perfect weeknight butter chicken dinner

What’s better than a fragrant bowl of butter chicken on a weeknight? An easy tray bake that serves the whole family, that’s what. Throw in some mashed potato and you’ve reached peak comfort food.

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* Woolies Favourites - 12 piece chicken is in store only

Easy butter chicken tray bake:

Ingredients:
  1. Butter chicken paste: 30 g
  2. Butter chicken spice blend: 1 tablespoon
  3. Woolworths Double Cream Plain Yoghurt: 300 g (or thick plain yoghurt)
  4. Paprika: 1 tablespoon
  5. Sea salt: 2 teaspoons
  6. Fresh ginger: 1 teaspoon, finely grated
  7. Garlic cloves: 4, crushed
  8. Olive oil: 2 tablespoons, plus extra for drizzling
  9. Free range skinless chicken legs: 6
  10. Free range skinless chicken thighs: 6
  11. Garlic  bulbs: 2, top part cut off
  12. Freshly ground black pepper: 1 teaspoon
  13. Sugar snap peas: 125 g, trimmed
  14. Green beans: 200 g, trimmed
  15. Sea salt and freshly ground black pepper, to taste
  16. Woolworths Mashed Potato, for serving
  17. Milk: 1 cup, plus a little extra to finish
  18. Butter: a large knob

Method:

  1. Mix together the butter chicken paste, butter chicken spice blend, yoghurt, paprika, salt, fresh ginger, crushed garlic and 2 tablespoons olive oil to make the marinade.
  2. Score each chicken piece with 3 deep incisions and place in a large, flat dish. Pour the marinade over the chicken, making sure it penetrates the incisions. Marinate for 1 hour or ideally overnight.
  3. Preheat the oven to 200ºC and lightly grease a baking tray with oil. Place a griddle pan over a high heat.
  4. Cook the chicken pieces in the hot pan for 4 minutes on each side, until they have charred griddle lines. Transfer to the baking tray, add the garlic bulbs and pour over some of the leftover marinade. Roast for 25 minutes, or until cooked through.
  5. Meanwhile, heat a clean griddle pan until hot. Toss the green beans and sugar snap peas in olive oil and season lightly. Grill for a minute or two, until they have char lines. Set aside.
  6. While the chicken is cooking, prepare the mashed potato. Place the frozen potato in a microwave proof bowl with the milk, cover with clingfilm, and microwave for 14–16 minutes, stirring halfway through. Remove, loosen with a splash of milk, and stir in the butter.
  7. Once the chicken is cooked, arrange the grilled greens around the chicken on baking tray. Roast for 5 minutes and serve immediately with the mash.

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