Getting your fix of Indian flavour couldn’t be healthier with a sumptuous chicken leg quarter oven-roasted in butter chicken curry paste, with brown basmati and fresh sambal. Wholesome perfection!
ROAST BUTTER CHICKEN
ROAST BUTTER CHICKEN
with coconut yoghurt raita & baby spinach
Hands on Time: 20 - 30 minutes
Overall Time: 40 - 50 minutes
Ingredients:
- Baby Spinach
- Baby Tomatoes
- Brown Basmati Rice
- Butter Chicken Curry Paste
- Chicken
- Coconut Yoghurt
- Cucumber
- Free-Range Chicken Maryland
- Free-Range Chicken Marylands
- Fresh Coriander
- Pickling Liquid
- Red Onion
- Red Onions
From your kitchen:
- Salt & Pepper
- Paper Towel
- Water
- Oil (cooking, olive or coconut)
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BUTTER ‘EM UP
Preheat the oven to 200°C. In a small bowl, combine the Butter Chicken Curry Paste with 15ml of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray and coat in the curry paste. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
FLUFFY BASMATI
Rinse the rice and place in a pot. Submerge it in 200ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow it to steam for a further 10 minutes.
SAMBAL & RAITA
Place the quartered baby tomatoes and half of the thinly sliced red onion in a bowl with the Pickling Liquid. Season to taste, toss to combine, and set aside to pickle. Place the diced cucumber and coconut yoghurt in a bowl and stir in three-quarters of the chopped coriander. Season to taste and set aside.
SAUTÉD VEG
When the rice is cooked, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining red onion for 3-4 minutes until soft. Add in the rice and rinsed baby spinach. Cook for 1-2 minutes until the spinach has wilted, stirring occasionally. Remove from the heat.
ALMOST THERE
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Add some pickling liquid from the sambal (to taste) to the coconut yoghurt raita.
DISH UP & DIG IN
Plate some fluffy rice and spinach next to the butter chicken leg quarter. Top with some fresh sambal (use or lose the pickling liquid as you wish!) and serve with the coconut yoghurt raita on the side. Delish, Chef!
Free-Range Chicken Maryland - 1
Butter Chicken Curry Paste - 10ml
Brown Basmati Rice - 75ml
Baby Tomatoes - 150g
Red Onion - 1
Pickling Liquid - 15ml
Cucumber - 50g
Coconut Yoghurt - 50ml
Fresh Coriander - 5g
Baby Spinach - 20g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BUTTER ‘EM UP
Preheat the oven to 200°C. In a small bowl, combine the Butter Chicken Curry Paste with 30ml of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray and coat in the curry paste. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
FLUFFY BASMATI
Rinse the rice and place in a pot. Submerge it in 400ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow it to steam for a further 10 minutes.
SAMBAL & RAITA
Place the quartered baby tomatoes and half of the thinly sliced red onion in a bowl with the Pickling Liquid. Season to taste, toss to combine, and set aside to pickle. Place the diced cucumber and coconut yoghurt in a bowl and stir in three-quarters of the chopped coriander. Season to taste and set aside.
SAUTÉD VEG
When the rice is cooked, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining red onion for 3-4 minutes until soft. Add in the rice and rinsed baby spinach. Cook for 1-2 minutes until the spinach has wilted, stirring occasionally. Remove from the heat.
ALMOST THERE
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Add some pickling liquid from the sambal (to taste) to the coconut yoghurt raita.
DISH UP & DIG IN
Plate some fluffy rice and spinach next to the butter chicken leg quarter. Top with some fresh sambal (use or lose the pickling liquid as you wish!) and serve with the coconut yoghurt raita on the side. Delish, Chef!
Free-Range Chicken Marylands - 2
Butter Chicken Curry Paste - 20ml
Brown Basmati Rice - 150ml
Baby Tomatoes - 300g
Red Onions - 2
Pickling Liquid - 30ml
Cucumber - 100g
Coconut Yoghurt - 100ml
Fresh Coriander - 10g
Baby Spinach - 40g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BUTTER ‘EM UP
Preheat the oven to 200°C. In a small bowl, combine the Butter Chicken Curry Paste with 30ml of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray and coat in the curry paste. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
FLUFFY BASMATI
Rinse the rice and place in a pot. Submerge it in 400ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow it to steam for a further 10 minutes.
SAMBAL & RAITA
Place the quartered baby tomatoes and half of the thinly sliced red onion in a bowl with the Pickling Liquid. Season to taste, toss to combine, and set aside to pickle. Place the diced cucumber and coconut yoghurt in a bowl and stir in three-quarters of the chopped coriander. Season to taste and set aside.
SAUTÉD VEG
When the rice is cooked, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining red onion for 3-4 minutes until soft. Add in the rice and rinsed baby spinach. Cook for 1-2 minutes until the spinach has wilted, stirring occasionally. Remove from the heat.
ALMOST THERE
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Add some pickling liquid from the sambal (to taste) to the coconut yoghurt raita.
DISH UP & DIG IN
Plate some fluffy rice and spinach next to the butter chicken leg quarter. Top with some fresh sambal (use or lose the pickling liquid as you wish!) and serve with the coconut yoghurt raita on the side. Delish, Chef!
Free-Range Chicken Marylands - 2
Butter Chicken Curry Paste - 20ml
Brown Basmati Rice - 150ml
Baby Tomatoes - 300g
Red Onions - 2
Pickling Liquid - 30ml
Cucumber - 100g
Coconut Yoghurt - 100ml
Fresh Coriander - 10g
Baby Spinach - 40g
BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
BUTTER ‘EM UP
Preheat the oven to 200°C. In a small bowl, combine the Butter Chicken Curry Paste with 60ml of oil and some seasoning. Pat the chicken dry with some paper towel. Place on a roasting tray and coat in the curry paste. Roast in the hot oven for 35-40 minutes until cooked through and becoming crispy, shifting halfway.
FLUFFY BASMATI
Rinse the rice and place in a pot. Submerge it in 800ml of salted water. Bring to the boil with the lid on. Once boiling, reduce the heat and simmer for 20 minutes until most of the water has been absorbed. Then, keeping the lid on, remove from the heat and allow it to steam for a further 10 minutes.
SAMBAL & RAITA
Place the quartered baby tomatoes and half of the thinly sliced red onion in a bowl with the Pickling Liquid. Season to taste, toss to combine, and set aside to pickle. Place the diced cucumber and coconut yoghurt in a bowl and stir in three-quarters of the chopped coriander. Season to taste and set aside.
SAUTÉD VEG
When the rice is cooked, place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the remaining red onion for 4-5 minutes until soft. Add in the rice and rinsed baby spinach. Cook for 2-3 minutes until the spinach has wilted, stirring occasionally. Remove from the heat.
ALMOST THERE
When the chicken is cooked, remove from the oven and allow to rest for 3-5 minutes before serving. Add some pickling liquid from the sambal (to taste) to the coconut yoghurt raita.
DISH UP & DIG IN
Plate some fluffy rice and spinach next to the butter chicken leg quarter. Top with some fresh sambal (use or lose the pickling liquid as you wish!) and serve with the coconut yoghurt raita on the side. Delish, Chef!
Free-Range Chicken Marylands - 4
Butter Chicken Curry Paste - 40ml
Brown Basmati Rice - 300ml
Baby Tomatoes - 600g
Red Onions - 3
Pickling Liquid - 60ml
Cucumber - 200g
Coconut Yoghurt - 200ml
Fresh Coriander - 20g
Baby Spinach - 80g
Woolies Products in this dish
