One-pan roast butter chicken

QServes 4

QPrep 30 mins

QCook 1 hr 20 mins

1 lemon, halved

1 medium chicken

FOR THE CURRY BUTTER

100g unsalted butter, softened

2 garlic cloves, crushed small piece of ginger, peeled

and finely grated

1 tsp each garam masala, ground

turmeric and ground cloves handful of coriander leaves, chopped FOR THE SAUCE

3 garlic cloves, finely grated small piece of ginger, peeled

and finely grated

4 cardamom pods

4 cloves

1 tsp fennel seeds

2 tsp garam masala

1 tsp hot chilli powder

2 tsp ground turmeric

500ml passata

200ml double cream

1 Heat the oven to 220C/200C fan/ gas 7. Put the lemon halves in the chicken cavity. Stir the ingredients

for the curry butter together and season well. Stuff the butter under the chicken skin using your fingers, and smear all over the chicken. Put the chicken in a flameproof roasting tin, on a trivet, if you have one. Roast for 20 mins, then reduce the oven to 180C/160C fan/gas 4. Roast for 40 mins more until the chicken is cooked through. Remove from the tin and rest while you make the sauce.

2 To make the sauce, put the tin over a low heat. Cook the garlic and ginger in the residual butter. Add the cardamom, cloves and fennel seeds and cook for 2 mins more, then add the ground spices and toast for another 2 mins. Pour in the passata and cook until reduced by half. Add the cream and continue to cook until reduced by a third. To finish the sauce, pour in the resting juices, season and add a squeeze of the roasted lemon from the chicken cavity. Carve the chicken and serve with the sauce and bhajis, if you like.

PER SERVING 869 kcals, fat 70g, saturates 36g,

carbs 8g, sugars 6g, fibre 2g, protein 50g, salt 0.8g