Weekend Gold Coast Bulletin
BUTTER CHICKEN COB
Ditch the naan bread and dish up your next butter chicken in a cob loaf. There’ll be plenty of bread to soak up all that delicious sauce.
1 (about 450g) cob loaf
1 garlic clove, halved
1 tbsp peanut oil
600g chicken thigh fillets, excess fat trimmed, cut into 2cm pieces
2 tbsp tandoori paste
250ml (1 cup) Bulla Cooking Cream
90g (1/3 cup) Greek-style yoghurt, plus extra, to serve
2 tbsp cornflour
1/3 cup finely chopped fresh coriander, plus extra sprigs, to serve
Mango chutney, to serve (optional)
Preheat the oven to 200C/180C fan-forced.
Cut about 1cm from the top of the cob loaf. Scoop out the bread inside, leaving a 1.5cmthick shell. Cut the inside bread into pieces. Place the cob and the torn bread on a baking tray. Spray the cob inside and out with oil and rub the inside with the cut sides of the garlic. Spray the torn bread with oil. Bake for 10 minutes or until golden and crisp.
Meanwhile, heat a wok over high heat. Add the oil and swirl to coat. Cook the chicken in two batches, turning occasionally, for five minutes or until golden. Return the chicken to the wok. Add the tandoori paste and stir for 30 seconds to coat.
Combine the cream, yoghurt and cornflour in a bowl. Add to the wok and stir for two minutes or until the sauce is warm and thickened. Stir in the coriander.
Place the cob and bread pieces on a serving platter or board. Fill the cob with the chicken mixture. Top with yoghurt and coriander. Serve with mango chutney if desired.