Must eat

One-pan butter chicken

SERVES / 4 PREP / 30 MINS COOK / 1 HOUR 5 MINS INGREDIENTS

½ cup plain Greek-style yoghurt, plus extra to serve 2 garlic cloves, crushed 4cm piece fresh ginger, peeled, finely grated 2 tsp garam masala 2 tsp ground cumin 1 tsp ground coriander ½ tsp ground cloves 2 tsp mild curry powder 2 tbsp tomato paste 1 white onion, halved, sliced ⅓ cup pure cream 6 chicken thigh cutlets, skin on 60g butter, chopped 2 cups basmati rice 3 cups salt-reduced chicken stock 150g green beans, trimmed 2 Lebanese cucumbers, seeded, finely chopped 1 tbsp shredded coconut 2 tbsp chopped fresh mint, plus extra sprigs to serve 1 tbsp lemon juice, plus lemon wedges to serve ½ cup mango chutney, to serve METHOD Step 1 Preheat oven to 200C/ 180C fan-forced. Grease a large roasting pan. Step 2 Combine yoghurt, garlic, ginger, spices, tomato paste, onion and cream in a large bowl. Place chicken in a separate large bowl. Add half the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden. Step 3 Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine. Step 4 Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender. Step 5 Meanwhile, combine cucumber, coconut, mint and lemon juice in a bowl. Season with salt and pepper. Step 6 Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt and mango chutney.