Butter Chicken Tray Bake

Preheat the oven to 180°C.

In a large bowl, add the yoghurt, coriander, cumin, garam masala, masala, chili powder, ginger, garlic, salt and melted butter. Mix until well combined and set aside. Place the chicken thighs onto the Le Creuset 28x22cm Ovenware Medium Shallow Roasting Tray and lightly pat with paper towel to remove any excess moisture.

Pour half of the marinade over the chicken and mix until each thigh is well coated in the marinade. Set the remaining marinade aside as this will be used to baste the chicken thighs. Place the quartered red onions and the cubed butternut in between the chicken thighs on the roasting tray. Sprinkle the chopped mint over the chicken and vegetables.

Cover the roasting tray with foil and bake the chicken for 70 minutes. At the 20-minute mark, remove the roasting tray from the oven and baste the chicken with half of the remaining marinade. Cover with foil and return the roasting tray to the oven. At the 40- minute mark, repeat the process and baste the chicken with the remaining marinade.

For the last 10 minutes, remove the foil and allow the chicken to bake uncovered. Remove the roasting tray from the oven, add a generous squeeze of lime juice and a sprinkling of fresh mint over the chicken thighs and vegetables. Serve immediately with raita, pickled red onions and soft garlic naan to soak up the sauce.

Image and recipe by Keshree Chundriah