Indian butter chicken with cherry tomatoes, coriander and basmati rice



Spices for sauce


  1. Preheat the oven to 190c
  2. In a clean bowl, place the diced chicken, add the smoked paprika, garam masala and mix. Add the lemon juice and yogurt and leave in the fridge to marinade. Line a baking tray with some baking paper and lay the chicken out. Roast in the preheated oven for 12 minutes.
  3. To make the sauce: put a medium sized pot on the hob and add the butter, sauté the onions for 2 minutes, add the garlic and ginger, add the spices, and cook for another 5 minutes this helps to release the flavour from the spices. Add the coconut cream and tinned tomatoes and bring to a simmer for 15 minutes. I like to blend the sauce in the blender.
  4. Add the roasted chicken, cherry tomatoes and chopped coriander. Bring back to the boil for 5 minutes and season with salt and a squeeze of lemon. 
  5. To cook the rice: Put the rice into oven proof dish, add the rice, chicken stock, turmeric and butter. Cover with tin foil and bake in a 180c oven for 30 minutes until rice is fluffy

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