Ingredients
- 600 g chicken thighs, boneless
- 5 tbsp (75g) Pataks Butter Chicken Paste
- 150 g Farmers Union Greek Style Yogurt
- 2 potatoes (300g), peeled and diced
- 2 carrots, peeled and cut into wedges (optional)
- 2 capsicums (1 red and 1 green), cut into wedges
- 100g broccolini, trimmed
- 3 tbsp vegetable oil
- Salt to taste
- 1 red chilli, sliced (optional)
- 4 naans, warmed (optional)
- Patak’s Lime Pickle (optional)
- Coriander (optional)
- Pomegranate Raita
- 125g Farmers Union Greek Style Yogurt
- 3 tbsp eater
- 1/2 tbsp Cilantro, chopped
- Salt to taste
- ¼ cup heaped pomegranate
Method
Step 1
Pre-heat the oven to 200 °C. Place the carrots (optional), capsicum, potatoes and chicken thighs in a large, shallow roasting tray.
Step 2
In a small bowl, combine the Patak’s Butter Chicken Paste, oil and Farmers Union Greek Style Yogurt to create a marinade. Pour ¾ of the marinade over the roasting tray. Toss to fully coat the vegetables and chicken in the marinade.
Step 3
In a separate bowl, place the broccolini with the remaining ¼ marinade, coat and leave aside.
Step 4
Make sure the chicken thighs are sitting on top of the vegetables. Place the roasting tray in the oven for 30 minutes and then add the broccolini to the tray. Cook for a further 15 minutes or until the chicken is cooked through and the vegetables are tender.
Step 5
Beat Farmers Union Greek Style yogurt in a bowl until smooth, add the water and mix in the chopped cilantro. Add salt to taste before garnishing with fresh pomegranate seeds.
Step 6
Remove the tray from the oven and scatter over the red chilli and coriander (optional). Serve the chicken and vegetables alongside Patak’s Lime Pickle and warmed naans.
