One-pan roast butter chicken on a serving platter

One-pan roast butter chicken

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(6 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins

Easy

Serves 4

Try this twist on roast chicken. It's up to you whether you serve it as a curry with rice and naan bread or as a roast with your favourite Sunday lunch trimmings

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal869
  • fat70g
  • saturates36g
  • carbs8g
  • sugars6g
  • fibre2g
  • protein50g
  • salt0.8g
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Ingredients

  • 1 lemon, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 medium chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

For the curry butter

  • 100g soft unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 garlic cloves, crushed
  • small piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground cloves
  • handful coriander leaves, chopped

For the sauce

  • 3 garlic cloves, finely grated
  • small piece ginger, finely grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 cardamom pods
  • 4 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp hot chilli powder
  • 2 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 500ml passata
  • 200ml double cream

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the lemon halves in the chicken cavity. Stir all the ingredients for the curry butter together and season with salt and lots of pepper. Use your fingers to stuff the curry butter under the skin and smear it all over the meat.

  2. Place 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.

  3. 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.

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Comments, questions and tips

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catstring
11th Apr, 2019
5.05
Delicious! Instead of roasting a whole chicken I roasted chicken thighs in the spiced butter then added them to the sauce.
willipa
23rd Jan, 2019
5.05
Made this at the weekend, it was delicious. The chicken was tender and juicy and the sauce was thick and delicious. We kept to indian side dishes, but it made a lovely change from usual Sunday roast and usual indian dishes. It was easy to make and I will certainly make it again.
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