Not-Butter Chicken

This is a much more appropriate interpretation for the term ‘butter chicken’, as it is literally chicken cooked in butter

Yields6 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
1

Preheat 1 the oven to 160°C.

2

Place the onions, button mushrooms, thyme sprigs and the garlic head in an oven-proof tray, spreading them out evenly.

3

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.

4

Now, cover the chicken with the chicken stock, double cream and white wine. Season with salt and pepper.

5

Place a knob of butter on top of each chicken piece and bake in the oven, uncovered for 1 hour and 30 minutes.

6

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
7

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.

Ingredients

 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

Directions

1

Preheat 1 the oven to 160°C.

2

Place the onions, button mushrooms, thyme sprigs and the garlic head in an oven-proof tray, spreading them out evenly.

3

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.

4

Now, cover the chicken with the chicken stock, double cream and white wine. Season with salt and pepper.

5

Place a knob of butter on top of each chicken piece and bake in the oven, uncovered for 1 hour and 30 minutes.

6

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
7

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.

Not-Butter Chicken