Michelin-starred chef Tommy Banks gives his roast chicken a curry makeover
Food myth has it that the popular rich and mildly spiced curry, butter chicken, was invented when an Indian chef dipped some leftover chicken into some spiced tomatoey roasting juices. Whether this story is true or not, it’s what inspired me to come up with this twist on the roast chicken, and one of the best sauces that’s ever been poured over it.
One-pan roast butter chicken
I love to serve this with onion bhajis (see bbcgoodfood.com for a recipe), but it’s up to you whether you treat the chicken as a curry and serve it with rice and naan bread, or go for a delicious culture clash and serve it as a roast with your favourite Sunday lunch sides.
SERVES 4 PREP 30 mins COOK 1 hr 10 mins EASY
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