Try this delicious modern day twist on a classic recipe for roast butter chicken.
Preheat oven to 200 Fan forced (220 conventional).
Pat chicken dry with paper towel. Tie the chicken legs together using kitchen string.
Place the butter in a bowl with 1 tbs tandoori paste. Season with 2 tsp salt flakes and rub over the chicken.
Place in a roasting dish and roast for 25 minutes until slightly golden.
Combine tandoori paste, garlic, stock, garam masala, ginger, tomato puree, coconut cream.
Add to the roasting pan, reduce oven heat to 180 fan forced (200 conventional) then roast for a further 25-30 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced.
Remove from oven and rest for 15 minutes.
Squeeze over the juice from remaining lemon, top with coriander and serve with rice.
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