Indian Butter Chicken Traybake
Tender chicken thighs in a tomato-cream curry sauce with garam masala, cooked on a single sheet pan. Vegetables roast alongside and absorb the spiced butter sauce.
Ingredients
Method
Preheat oven to 425°F. Cut chicken thighs into 1.5-inch pieces and pat dry with paper towels.
Cut onion into large wedges, bell pepper into 1.5-inch chunks, and cauliflower into florets. Mince garlic and ginger.
In a small bowl, whisk together tomato paste, plain yogurt, heavy cream, garlic, ginger, garam masala, paprika, and cumin. Season with salt and pepper.
Spread chicken pieces on a large sheet pan. Scatter onion, bell pepper, and cauliflower around the chicken. Melt 2 tbsp butter and drizzle over all ingredients.
Pour the sauce over everything and toss gently to coat. Dot the remaining 2 tbsp butter over the top.
Roast uncovered for 30–35 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender.
Garnish with fresh cilantro. Serve hot over basmati rice, with naan, or on its own.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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