Whole Roasted Butter Chicken with Bombay Potatoes
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Whole Roasted Butter Chicken with Bombay Potatoes
Recipe by Michael Weldon
Serves: 4
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients
Chicken
1 Coles free-range chicken, butterflied
1 cup natural yoghurt
3 tbs Patak’s Butter Chicken Paste
1 tbs melted butter
Salt
Chicken Garnish
2 spring onions, sliced thinly
½ bunch coriander, roughly chopped
1 green chilli, sliced
2 stalks curry leaves, fried
¼ cup shredded coconut, toasted
Bombay Potato Salad
800 g potatoes, diced into 2 cm cubes
1 tsp mustard seeds
1 tsp cumin seeds
2 tbs Patak’s Butter Chicken Paste
4 spring onions, sliced thinly
1 red chilli, sliced thinly
½ bunch coriander, leaves picked
Coles sea salt
Extra virgin olive oil
Method
In a bowl, whisk together the yoghurt, butter chicken paste, melted butter, and a pinch of salt until combined.
Add the chicken to the bowl and rub the marinade all over.
Place the chicken on a flat oven tray, skin side up. Season with a pinch of salt and roast in a 180°C oven until the marinade is golden and the meat is just cooked through. Remove from the oven and rest for 10 minutes.
In a frypan over medium heat, fry the potatoes in oil until they start to soften and break up slightly. Add the mustard and cumin seeds, toasting for 1 minute. Add the curry leaves and fry for 30 seconds. Stir in the butter chicken paste and cook until fragrant and coating the potatoes. Once the potatoes are cooked, add the spring onions, red chilli, coriander stems, and a pinch of salt. Serve in a sharing dish and top with the leftover coriander leaves.
Once the chicken has rested, carve and garnish with coriander, fried curry leaves, and green chilli. Serve with the potato salad on the side.
