Butter chicken traybake with fast white bean and mint yoghurt mash

Name: Butter chicken traybake with fast white bean and mint yoghurt mash
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: ¼ cup quality Indian butter chicken paste; 1½ cups Greek-style yoghurt; 1 tbsp lime juice; 4 garlic cloves, crushed; 400g can whole tomatoes; 1 cinnamon quill; 2½ cups chicken stock; 8 chicken thigh cutlets (about 200g each); 2 x 400g cans white beans, rinsed and drained; ¼ cup mint leaves, to serve; 1 red chilli, thinly sliced, to serve

Jessica Brook

March 9, 2022

Butter chicken tray bake with white bean mash (top right).James Moffatt

easyTime:30 mins - 1 hourServes:4

Store-bought butter chicken paste forms the base of this simple chicken traybake that's sure to become a regular family favourite.

Ingredients

¼ cup quality Indian butter chicken paste
1½ cups Greek-style yoghurt
1 tbsp lime juice
4 garlic cloves, crushed
400g can whole tomatoes
1 cinnamon quill
2½ cups chicken stock
8 chicken thigh cutlets (about 200g each)
2 x 400g cans white beans, rinsed and drained
¼ cup mint leaves, to serve
1 red chilli, thinly sliced, to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place the paste, 1 cup of the yoghurt, lime juice, garlic, tomatoes, cinnamon and 2 cups of the stock in a high-sided roasting tray. Season with salt and pepper and mix well.
Step 2
Add the chicken, skin side up, and roast for 30 minutes or until charred.
Step 3
Meanwhile, to make the mash, place the white beans in a medium saucepan over medium heat. Add remaining ½ cup of stock, bring to a simmer and heat for 3 minutes. Take off the heat, and use a stick blender to blend until smooth. Stir through remaining ½ cup of yoghurt and season with salt and pepper.
Step 4
Serve chicken with mash, mint and chilli.