Everyone’s favourite butter chicken has been given a delicious glow up this Winter. Juicy chicken thigh fillets are marinated overnight in traditional Indian yoghurt and spices, then lightly pan seared until golden in Omega 3-rich ghee, and oven baked until beautifully tender alongside tomatoes and cream. Enveloped in a light filo pastry and brushed with butter and fennel seeds.
Reheating: Pop the foil container (leaving the lid on) straight into a preheated 180 degree oven, even directly from frozen. Bake until piping hot, then remove lid and bake until the filo turns golden brown. Best enjoyed with your favourite greens, or enjoy as is.
Ingredients: Chicken, yoghurt, lemon juice, dried herbs/spices (turmeric, garam masala, chilli, cumin, salt), ginger, garlic, ghee, tomato passata, thickened cream, filo pastry, butter, fennel seeds.
Serves 2-3pp
Everyone’s favourite butter chicken has been given a delicious glow up this Winter. Juicy chicken thigh fillets are marinated overnight in traditional Indian yoghurt and spices, then lightly pan seared until golden in Omega 3-rich ghee, and oven baked until beautifully tender alongside tomatoes and cream. Enveloped in a light filo pastry and brushed with butter and fennel seeds.
Reheating: Pop the foil container (leaving the lid on) straight into a preheated 180 degree oven, even directly from frozen. Bake until piping hot, then remove lid and bake until the filo turns golden brown. Best enjoyed with your favourite greens, or enjoy as is.
Ingredients: Chicken, yoghurt, lemon juice, dried herbs/spices (turmeric, garam masala, chilli, cumin, salt), ginger, garlic, ghee, tomato passata, thickened cream, filo pastry, butter, fennel seeds.
Serves 2-3pp
