This is a much more appropriate interpretation for the term ‘butter chicken’, as it is literally chicken cooked in butter
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This is a much more appropriate interpretation for the term ‘butter chicken’, as it is literally chicken cooked in butter
YIELDS
6 Servings
1 medium onion (sliced)
250 g button mushrooms (cut into quarters)
4 sprigs thyme
1 head garlic (cut in half down the middle)
780 g chicken drumsticks (6 pieces)
1 cup double cream
1 cup white wine
120 g butter (broken into 6 knobs)
1 pinch salt and pepper
250 ml chicken stock
Preheat 1 the oven to 160°C.
Place the onions, button mushrooms, thyme sprigs and the garlic head in an oven-proof tray, spreading them out evenly.
Press the chicken drumsticks skin side up on top of the vegetables. The tray should be tightly packed and have as little space as possible between the pieces of chicken.
Now, cover the chicken with the chicken stock, double cream and white wine. Season with salt and pepper.
Place a knob of butter on top of each chicken piece and bake in the oven, uncovered for 1 hour and 30 minutes.
Strain the sauce off into a saucepan and reduce it by a third by simmering gently. Pour this back over the chicken and reheat in the oven before serving.
Cook’s Tip
As the name might suggest, this is not a traditional butter chicken curry. It tastes like butter which makes it more like butter chicken than butter chicken could ever be. But still, it’s definitely not butter chicken.
Jonno’s Tip:
The sauce is perfect with cauli-rice or cauli-mash.