Chicken | RecipeTin Eats

One pot chicken risoni with crispy salami

Nagi — Wed, 31 Jan 2024 05:11:21 +0000

This is a cosy chicken risoni (orzo) that’s a complete one pot meal: risoni in a creamy tomato parmesan sauce with swirls of spinach and pops of nutty chickpeas with juicy pan seared chicken breast, sprinkled liberally with crispy salami bits. Describing the dish is lengthy. The making part is not!

One pan creamy tomato chicken risoni with crispy salami

This dish came into existence because I had a stick of salami left in the fridge and wanted to make a dinner out of it. I did end up going to the grocery store for chicken and baby spinach and risoni, but that’s not the point! *She declares insistently* 😂

The point is that I always feel like salami is an overlooked ingredient in cooking and I wanted to use it in a dinner. If you take the time to think about it (and these are the sort of things I fall asleep dreaming about), it’s got the same characteristics as bacon and chorizo: salty, fries up crispy, and makes everything better. Bonus: it doesn’t spit fiery little bits of fat on your arms when you cook it (I’m glaring at YOU bacon!).

So, today’s recipe started with salami. And ended with a risoni in a creamy tomato-parmesan sauce with spinach and nutty pops of chickpeas stirred through, topped with juicy slices of seasoned chicken.

It’s very cosy, very easy, very delicious, and very much a crowd-pleaser that everybody will love.

What you need for this One Pan Chicken Risoni

Here’s what you need to make today’s chicken risoni.

Seasoned chicken

This combination of spices adds a nice savoury flavour to the chicken as well as giving it a warm red tinge. Don’t worry if you don’t have sage, just leave it out. I know it’s not a pantry staple for most people, though if you’ve made my homemade pork sausage patties you should find it in the dark corners of your pantry. (Or homemade Sausage and Egg McMuffins, the pork seasoning mix or chicken burger, for that matter.)

The creamy tomato risoni

The hero ingredient here is the salami which we fry up golden and crispy, then use the fat that renders out to cook the chicken and the risoni sauce. Win, win, win!

Salami – I use a stick of salami so it can be cut into chunky batons. Fries up crispy on the outside with a decent meaty bite to it. Pre-sliced salami will also work but you’ll have a larger volume and they will be crispier, because the slices are thinner. Not a bad thing, and handy because no need to peel the paper off the salami and half the chopping has already been done for you. Substitute with streaky bacon or chorizo. Both have similar frying-up and eating qualities!
Risoni – Also called orzo, small rice-shaped pasta. Find it in the pasta aisle. I like it because it’s small so it cooks quickly, it’s easier to use in one-pot dishes than larger pastas, and there’s no need to rest it after cooking like rice. You’ll need 250g/8oz which is half a standard size 500g/1lb packet. Use the other half for any of these risoni/orzo recipes!
Chickpeas – I added the chickpeas on a whim to add some textural interest and some lovely nutty flavour. It’s also got more nutritional value than risoni pasta (more fibre, protein and it’s low GI) and it takes no effort to crack open a can – so why wouldn’t we? Substitute with other beans or just leave them out.
Chicken stock/broth – The risoni cooking liquid, else the sauce and risoni is bland. Vegetable stock works well too. I use store bought, but if you use homemade chicken or vegetable stock, I will beam with pride!
Cream – Just 3/4 of a cup which we stir in at the end for a creamy touch. Because we’re not relying on the cream to thicken the sauce (the starch in the risoni takes care of this for us), feel free to use low fat cream or evaporated milk.
Parmesan – This adds a hit of savoury flavour into the sauce. It doesn’t make it cheesy.
Baby spinach or kale – For stirring in at the end. Our veg quota!
Garlic and onion – Aromatic flavour base.

Optional extras

Here are optional extras to add into the recipe, if you have them. Don’t make a special trip to the store. Explanation below!

I added these in the first time I made this risoni because I had them and they needed using up: a few limp stems of basil, an aging jar of sun dried tomatoes and wine (well, this was always going to be used up – in cooking or otherwise!). Wine for deglazing the pan, sun dried tomatoes stirred into the risoni and basil for sprinkling.

Then the second time, I didn’t have them, and the dish was still super, super delicious.

While there’s no denying that they add even more to the dish, I consider these optional extras. Don’t go out especially to buy them. Just use them if you’ve got them!

How to make this one-pan chicken risoni

Heads up: this is not the first time I have fried up salami in a recipe and it will not be the last! Try it once and I wager you will be hooked too.

Season chicken – Split each chicken breast in half horizontally so you have 4 thin steaks in total. Thinner = cooks through more evenly (no dry outer band). Mix the spice mix together then sprinkle on each side of the chicken.
Crispy salami – Start off by cooking the salami until crispy and golden. This takes about 2 – 3 minutes over medium high heat. Remove into a paper towel lined bowl using a slotted spoon to leave the salami fat in the pan. We’re going to use this to cook the chicken – free flavour!
ℹ️ You need a pan large enough to hold in the liquid to cook the risoni, at least 26cm/10.5″ wide. I use a 30cm/12″ non-stick pan that is 7cm / 2.8″ deep. I have this Pyrolux one (Australian store, not an affiliate link). I especially like it because it comes with a lid.

Sear chicken – In the same pan, cook the chicken for 3 minutes on each side until deep golden and cooked through. The internal temperature should be 67°C/153°F. It will rise to 71°C/160°F after resting. Remove the chicken onto a plate and loosely cover with foil to keep warm.
Sauté & deglaze – Still in the same pan (one pot cooking, remember!), sauté the onion and garlic. Then deglaze* the pan using the white wine (if using, it’s optional), simmering rapidly until almost evaporated.

*This means dissolving the tasty gold bits left on the base of the pan from searing the chicken and salami into the wine. It’s free flavour and will make our sauce tastier!

Add everything else – Cook off the tomato paste for 1 minute, just to take the raw sour edge off it. Then stir to coat the risoni in the tomato paste, add the stock, chickpeas, salt and pepper.
Cook 8 minutes – Bring to a simmer, then cook for 8 minutes, stirring every minute, until the risoni is just about cooked. At first, the stove should be on medium high so the liquid is simmering. But as the stock is absorbed and the mixture gets thicker, lower the heat to medium so the base doesn’t catch. The mixture should be fairly oozy, but don’t worry if yours is a little thick as the cream will loosen it up.
Cream + wilt spinach – Add the cream, parmesan, sun dried tomatoes (if using) and spinach. Stir until the spinach is wilted. The risoni should still be beautifully oozy.
Serving – Cut the chicken into thick slices. Spoon the risoni into bowls, top with chicken, crispy salami, sprinkle of extra parmesan and basil (if using). Then dig in!
(The alternative option is to serve it help-yourself style on a big platter: risoni topped with chicken, sprinkled with salami, parmesan and basil)

Yum. I love recipes like this. Just something that I made up on the fly one day, perhaps an unusual combination of ingredients (salami + risoni + chickpeas??).

But it just works. It’s easy to make. It’s 100% delicious and the sort of food that everybody loves!

I hope you give it a go. Let me know what you think if you do! – Nagi xx

PS OK, maybe not everybody. Not low-carbers and not gluten-free. Not vegetarians, vegans, those on low-gi or lactose free diets. But saying “this is the sort of food non-dieters without food allergies love!” just doesn’t have the same ring to it. 😂

Watch how to make it

One pot chicken risoni with crispy salami (orzo)

Recipe video above. Risoni – also known as orzo – in a creamy tomato parmesan sauce with juicy slices of seasoned chicken and lots of awesome crispy bits of golden salami! The better bacon – bolder flavour, and it doesn't spit when you're cooking it. The addition of chickpeas adds a soft nutty crunch and another layer of texture to this one-pan wonder that's a cosy bowl of deliciousness! Total crowd pleaser.

Course Mains

Cuisine Western

Keyword chicken and risoni, One Pot Dinner, one pot risoni, orzo recipe

Prep Time 15

Servings – 5 people

Calories 623cal

Author Nagi

Ingredients

1/2 tbsp olive oil
100g/ 3 oz salami stick , cut into 3mm / 1/8″ thick rounds then chopped into small batons (Note 1)
2 x 250g / 8 oz chicken breasts (large), each cut in half horizontally to form 4 thin steaks (Note 2)

Chicken spice mix:

1/2 tsp cooking salt / kosher salt
1/4 tsp black pepper
1/2 tsp garlic powder
3/4 tsp paprika
1/4 tsp sage powder (optional)

Creamy tomato parmesan risoni (orzo):

2 garlic cloves , finely minced
1/2 onion , finely chopped
1/4 cup chardonnay or other dry white wine , optional (Note 3)
1/4 cup tomato paste
1 1/4 cups risoni/orzo , uncooked (Note 4)
400g / 14 oz canned chickpeas , drained (or other beans)
3 cups chicken stock , low sodium (or veg stock)
1/2 tsp cooking / kosher salt
1/4 tsp black pepper
3/4 cup thickened / heavy cream (low-fat ok)
1/3 cup parmesan , finely grated (I use store bought sandy type)
150g/ 5 oz baby spinach (or 4 cups kale pieces)
1/3 cup sun dried tomato , chopped (optional) (Note 5)

Optional garnish

2 tbsp roughly chopped basil (optional) (Note 5)

Cups – Metric

Instructions

Spice Mix – Mix the ingredients in a small bowl then sprinkle both sides of the chicken.
Crispy salami – Heat the oil in a large non-stick pan over medium high heat. Cook the salami for 2 minutes, stirring constantly, until crispy and golden. Remove into a paper towel lined bowl using a slotted spoon, leaving the tasty salami fat in the pan.
Cook chicken – In the same pan, cook the chicken for 3 minutes on each side until dark golden and just cooked through (internal temperature 67°C/153°F). Remove onto a plate and cover loosely with foil to keep warm.
Sauté – Still on medium high, cook the garlic and onion for 1 1/2 minutes until the onion is translucent. Add the wine and let it simmer rapidly for a couple of minutes until mostly evaporated, stirring to dissolve the fond (gold bits) on the base of the pan into the wine.
Risoni (orzo) – Add the tomato paste and stir for 1 minute to cook out the sour raw flavour. Add the risoni and stir to coat in the tomato paste. Add the chickpeas, chicken stock, salt, pepper.
Simmer – Bring to a simmer, then cook for 8 minutes, stirring every minute or so, until the risoni is just about cooked. Lower the heat to medium as it gets thicker so the base doesn't catch.
Cream & spinach – Add the cream, parmesan, spinach and sun dried tomatoes (if using). Stir until the spinach is wilted then remove from the heat. The risoni should be oozy and tender. (Still firm? Note 6)
Finish – Cut the chicken into thick slices. (Bit cool? Note 7) Spoon risoni into bowls. Top with the chicken, sprinkle with lots of crispy salami, parmesan and basil (if using). Dig in!

Notes

1. Bacon and chorizo will both provide similar flavour pops in this dish as well as tasty oil to cook the chicken in.

2. Chicken – Skinless, boneless chicken thighs or tenderloins can also be used, around 500 – 600g / 1 – 1.2lb.

3. Wine – Deglazing the pan with wine adds a slight edge of extra flavour. But it’s still very tasty without.

4. Risoni (aka orzo) – Small rice shaped pasta, find it in the pasta aisle. You’ll need half a standard 500g/1 lb packet, use the rest for another risoni recipe! Rice etc – Recipe as written won’t work with rice, quinoa or dried beans. However, it should work with other very small pasta, like alphabet or star pasta.

5. Basil and sun dried tomatoes – these do add an extra sparkle to this dish but don’t make a special trip to the store for either because it’s 100% great without. I only added them because I had an aging jar of sun dried tomatoes in the fridge and a few limp stalks of basil that needed using.

6. Risoni not cooked? Add a splash of hot water and keep cooking. Risoni is so tiny, it cooks really quickly.

7. Warming chicken – If the chicken has cooled a bit too much for your taste, plonk it on top of the risoni and leave it for 30 seconds to warm through. Then take big scoops of risoni + chicken to serve into bowls.

Leftovers will keep for 3 to 4 days in the fridge. Pasta is not the best for freezing but it does work (3 months). The risoni is really tasty to eat even without the chicken.

Nutrition per serving. It’s a generous amount!

Nutrition

Life of Dozer

2024 is treating Dozer well. Other than a little social media blunder when I captioned the below photo “Dozer wants my thongs!”, in response to which many people laughingly pointed out that thongs means something different in other parts of the world…….!! Google thongs garment if you are a pure soul like me (though I do have horns).

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Thai Turmeric Chicken

Nagi — Mon, 20 Nov 2023 02:19:00 +0000

Hailing from southern Thailand, Thai Tumeric Chicken (Gai Yang Khamin) is lip-smackingly delicious street food that’s sweet, sticky and savoury. The marinade is unbelievably simple: garlic, fish sauce, oyster sauce, turmeric powder and sugar. The turmeric really makes it!

Southern Thai Turmeric Chicken (Gai Yang Khamin)

This is a great one to marinade tonight and bake tomorrow, to bring authentic Thai flavours to your dinner table! It’s sweet but has layers of savoury, and is incredibly delicious for something so simple.

With the excellent street food in Thailand, it will come to no surprise that I found this during my travels. It’s a street food that hails from the south called Gai Yang Khamin, and is one of those recipes that tastes like it has way more ingredients in it than it does.

At the time I tried it, I didn’t know what it was called, though the mystery was solved through furious Googling for “yellow Thai grilled chicken” in my determination to replicate it back at home.

Street vendors grill this over smokey coals and use butterflied whole chicken. I bake it in the oven and use chicken thighs instead to make it Monday-night-friendly. This does not, however, compromise flavour – it is still ridiculously delicious!

Ingredients in Thai Turmeric Chicken

This is one of those recipes that tastes like it’s got way more ingredients in it that it does. I get a secret thrill out of finding recipes like this!!

For the juiciest, stickiest chicken with the best glaze, bone-in thighs are best. But I’ve provided directions for breast and other cuts.

Chicken – As noted above, skin-on, bone-in thighs are best because the time it takes for the skin to go sticky and golden is the same time it takes for the inside to cook through to juicy perfection. Leaner, boneless cuts, like breast and boneless thigh, cook through faster, before the surface has a chance to caramelise. However, I’ve provided directions for these – and you could always pan fry instead! Drumsticks are also an excellent, economical option – these work perfectly as a direct substitute.
Turmeric powder – Key flavour and colour for this dish. This is what makes this Thai Turmeric chicken!!
Fish sauce – Secret ingredient! Adds salt with extra layers of flavour so this otherwise simple marinade isn’t bland.
Oyster sauce – Second secret ingredient! Adds sweetness with savoury undertones.
Sugar – For extra sweetness.
Garlic – Quite a decent wack!
Pepper – I like the flavour white pepper brings to this but you can substitute with black pepper.

How to make Thai Turmeric Chicken

Pop this in the marinade tonight then bake it tomorrow! Marinade for at least 3 hours, preferably overnight. Then bake and baste until golden and sticky (45 minutes).

Mix the marinade in a bowl – garlic, fish sauce, oyster sauce, sugar and turmeric.
Marinade the chicken for at least 3 hours, preferably overnight.

Bake on a lined tray for 50 minutes until the surface is sticky and delicious.
Baste using the tray juices at the 30 minute mark….
Then baste again at the 40 minute mark and pop it back in for a final 10 minutes to caramelise the surface.
Garnish with fresh coriander/cilantro leave if you want (it’s just for looks), then serve using the pan juices as a sauce!

What to serve with Thai Turmeric Chicken

Serve this with a pile of steaming jasmine or coconut rice and plain chunks of cucumber and tomato, something you commonly see served as a vegetable side all over Thailand. The fresh crunch of cucumber and juiciness of tomato is a nice contrast to the sweet-savoury-meatiness of the chicken, with the added bonus that you don’t have to bother with a dressing. I’m not going to argue with that!

Though, if you are a better person than me and would like to make more of an effort for your side salad, you could toss any fresh or steamed greens with Asian Sesame Dressing (for a quick option). For a more substantial side salad, try Thai Chicken Salad minus the chicken, or Thai Beef Salad minus the beef (I love the dressing of these salads).

And here are some more options for things to serve on the side:

Suggestions for sides

Coconut Rice (fluffy, not gluey!)

Green Papaya Salad

Thai Fried Rice

Pineapple Fried Rice (Thai)

Thai Prawn, Mango and Avocado Noodle Salad

Supreme Soy Noodles (NEW recipe – finally!)

Garlic rice

Or, eat it street food style – just grab the chicken with your hands and munch it on the go. You know I did! (Though the vision is slightly different – in my kitchen at home in my scruffy apron, rather than the bustling streets of Thailand.😂)

– Nagi x

Watch how to make it

Back to the old-style hands only video for this one! Ran out of time to do the new style with me and Dozer in it.

Thai Turmeric Chicken (Gai Yang Khamin)

Recipe video. This is based on a popular southern Thailand street food that's typically made with a butterflied chicken grilled over smokey coals. It's sweet but has complexity owing to the simple but clever marinade.

Here, I'm making a home version using the marinade for bone-in chicken thighs instead and baked it in my boring oven. I miss the charcoal flavour but it's still lip smackingly delicious! The tumeric powder really makes it.

Course BBQ/Grilling, Dinner

Cuisine Thai

Keyword Thai chicken, thai marinade, turmeric chicken

Prep Time 10

Cook Time 50

Marinade 3

Total Time 3 50

Servings

Calories 505cal

Author Nagi | RecipeTin Eats

Ingredients

5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb) (Note 1)

Marinade

4 garlic cloves , finely minced or crushed using garlic press
2 tbsp fish sauce
2 1/2 tbsp oyster sauce
1 tsp white pepper , ground (sub black)
1 tbsp ground turmeric
1/4 cup brown sugar (tightly packed cup)

Instructions

Marinade chicken – Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.
Preheat oven to 180°C/350°F (160°C fan-forced).
Prepare – Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.
Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.
Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.
Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!

Notes

1. Chicken cuts – For the oven, bone-in thighs are best because they remain juicy with the oven time needed to caramelise the skin nicely. Drumsticks run a close second (use around the same weight).

Next best is boneless thighs, then bringing up the rear is tenderloin and breast (recommend adding 1 tbsp oil into the marinade). Use around 750g/1.5lb for any of these cuts.

2. Cooking methods – This recipe can be cooked on the BBQ, stove or baked. Take care on the stove and BBQ as the sugar burns, so use medium heat.

Stove – Heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again. Cook for 8 to 10 minutes until cooked through, basting the skin with the residual marinade in the bowl.
BBQ – use medium heat and cook for around 15 minutes in total, basting the skin with the marinade in the bowl).
Other cuts:
– Drumsticks: Bake 50 minutes.
– Skinless boneless thighs: Bake 20 – 25 minutes, or stove/BBQ for 5 minutes each side on medium.
– Breast: Bake for 20 minutes, or stove/BBQ for around 5 minutes on each side on medium.

3. Recipe source: Slightly adapted from this Tumeric Chicken recipe from Real Thai Recipes.

Nutrition per serving assuming 5 servings. This does not take into account the fat that is rendered out when cooking.

Nutrition

Originally published November 2015. Updated with sparkling new photos with a recipe video added and most importantly, Life of Dozer section added!SaveSaveSaveSave

Life of Dozer

When Dozer sings.

(Aka annoying, persistent bark that he quickly realised is a highly effective way to get me to play with him, on command. #sucker)

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One-pan Baked Butter Chicken

Nagi — Mon, 06 Nov 2023 05:00:11 +0000

This is a streamlined version of everybody’s favourite butter chicken, designed to make right now! So easy it’s unbelievable – just put everything in a pan then pop it in the oven. All the flavour, with a fraction of the effort. This is a one-pot meal game-changer!

Dear readers – Before jumping into today’s recipe, just a quick thank you for all the lovely messages of support and congratulations on the new food bank kitchen for RecipeTin Meals. Today was the teams’ first day cooking in the new kitchen – all the space was a luxury! We are so excited about the possibilities, the ability to increase the number of meals we make and people we can help. Here are some snaps from today. – N x ❤️

Butter chicken – in just a few steps!

Butter Chicken has been one of my most popular recipes from the moment I published it. Readers tell me they love it because it tastes “totally legit” yet you can get everything from regular grocery stores and it’s very straight forward.

Well, your Butter Chicken loving life is about to get even better because here’s a one-pan baked version that’s even easier! It’s one of those “dump and bake” recipes. I hate that phrase because I feel like it undermines the recipe. But that’s exactly what this recipe is. You put everything in a baking dish – curry slathered chicken and the sauce – then you put it in the oven.

The end result tastes just as good as regular Butter Chicken. Some would say better, because whole chicken thighs are juicier than bite size pieces!

Before

After!

Ingredients in butter chicken

The ingredients in this one-pan baked version of Butter Chicken are the same as the original Butter Chicken, though quantities are different for a couple of items which is explained below.

CHICKEN AND MARINADE (BUT NO MARINATING REQUIRED!)

I will continue to call this the butter chicken marinade even though you don’t need to marinade for this baked version! Why? Because the chicken is baking in the sauce for 45 minutes during which time enough flavour infusion happens. But, you can marinade overnight if you’d like, to get even more flavour into the flesh!

Chicken – The best chicken to use for this one-pan baked version is bone-in chicken thighs. This is because they remain juicy for the 45 minute bake time required for the sauce to thicken and develop flavour. We remove the skin (it’s easy, just peel it off) to prevent the sauce from getting too greasy.
Other chicken options – Drumsticks (excellent), boneless thighs (not as good but will work), breast (bite size chunks, my least preferred). I’ve included directions for each of these in the recipe notes.
Yoghurt – This is what makes the spices stick to the surface of the chicken. Use any plain yogurt. Not sweetened and certainly not flavoured! Full fat is best, though low fat will work too.
Lemon juice – For a touch of tang. Apple cider vinegar will also work (or other mild clear vinegar – white wine vinegar etc).
Ginger and garlic – Fresh, finely grated so you don’t have lumps in the sauce. Using paste out of a jar is not the same – it’s sour and the flavour is nowhere near as good!
Chilli powder – Pure & spicy, not the US tex-mex chili blend. Else, use cayenne pepper. Butter chicken isn’t spicy, we only use 1/2 teaspoon for a fair amount of sauce. But if you’re concerned, leave it out.
Garam masala – An Indian curry spice mix widely available at regular grocery stores these days. Doesn’t cost any more than regular spices!
Other spices – Turmeric and cumin powder.
Salt – My original Butter Chicken recipe doesn’t need salt in the marinade because it’s seared then simmered in the sauce. Because we plonk-and-bake in this recipe, salt in the marinade is needed else the surface of the chicken is a bit bland.

Butter chicken CURRY sauce

Butter chicken curry sauce doesn’t call for many ingredients because the curry flavour comes from the chicken marinade.

Ghee is a type of clarified butter that is commonly used in Indian cooking, for intense buttery flavour. Kept in the pantry not fridge. Sold at regular grocery stores, or make your own, or just use butter.
Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti brand sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here.
Cream – Thickened / heavy cream is best because it is thicker than regular cream. But regular cream will work too and if your sauce is a bit thinner than ideal at the end, just pop the pan back in the oven with just sauce in it for a few minutes (it thickens quickly).
Sugar – Just 1 1/2 teaspoons, to achieve the right flavour tone in the sauce.

How to make One-pan Baked Butter Chicken

As I said from the outset – put everything in the pan and shove it in the oven!!! OK, OK, there’s one or two minor little details to add to that.

Coat chicken – Mix the marinade ingredients in a bowl then toss to coat the chicken.
Mix the sauce ingredients in a baking pan.
Place the chicken in. Scrape out all the residual marinade and dab onto the skin. Don’t waste any of it, that’s all butter chicken flavour!
Bake for 45 minutes at 200°C / 400°F (180°C fan-forced), basting at the 30 minutes and 40 minute mark. We need a slightly hot oven to get good colour on the chicken and reduce the sauce.

Basting – Basting just means spooning sauce over the chicken. After the 2nd baste at the 40 minute mark, I like to put the chicken back in so it browns nicely.
Done! When you pull it out of the oven, the surface of the chicken should be golden and the sauce will have transformed from the unremarkable looking pink watery mixture you mixed up at the beginning into your favourite butter chicken sauce!

SAUCE THICKNESS TROUBLE-SHOOTING

The rate at which the sauce will thicken and darken in colour will differ depending on variables including the accuracy and heat distribution of your oven, the pan you use (and how it conducts/retains heat) and the juiciness of your chicken (frozen-thawed chicken can be more watery inside, and some economical chicken can be pumped up with brine which also means more water comes out when it cooks).

But tweaking at the end is so easy. Just take the chicken out – it needs to rest for 5 to 10 minutes before serving anyway – then pop the pan with the sauce back into the oven. It will thicken quickly, so keep an eye on it.

Serving baked butter chicken

While the chicken is in the oven, steam some basmati rice to serve it with. Place a juicy piece of chicken on top then smother with a generous amount of sauce (I never skimp on sauce, so there is plenty!).

For a splash of fresh green colour, add some coriander/cilantro leaves (whole or chopped). Then dive in. To make everyone even happier, add naan for mopping the bowl clean. If you’re yet to try homemade naan, it needs to be pushed to the top of your list!! The dough doesn’t requiring kneading. It’s extremely straightforward.

Love to know what you think if you try this Baked Butter Chicken. Oh, and did I mention the option to assemble tonight to pop into the oven tomorrow? The ultimate meal-prep. – Nagi x

Watch how to make it

One-pan Baked Butter Chicken

Recipe video above. The miraculous, easy way to make butter chicken in the oven! Just put everything in a pan and pop it in the oven. That sauce is to-die for! Just like the real-thing, with a fraction of the effort.

This doesn't even need to be marinated because the flesh gets infused with flavour as it bakes. Not spicy at all, so this one for everyone!

Course Main

Cuisine Indian

Keyword Butter Chicken, easy curry recipe, oven curry

Prep Time 10

Cook Time 45

Total Time 55

Servings – 6 people

Calories 545cal

Author Nagi

Ingredients

1.2 kg/ 2.4lb (6 pieces) bone-in chicken thighs , skin removed (Note 1)

Butter chicken marinade:

1/2 cup plain yoghurt , full fat
1 tbsp lemon juice
1 tbsp ginger , finely grated
2 cloves garlic , finely grated or crushed
1 tsp turmeric powder
2 tsp garam masala (Note 2)
1/2 tsp chilli powder (pure, not US blend) or cayenne pepper powder
1 tsp ground cumin
1/2 tsp cooking salt / kosher salt

Butter chicken curry sauce:

2 tbsp/ 30g melted ghee or butter (Note 3)
1 cup tomato passata (US: tomato puree) (Note 4)
3/4 cup heavy / thickened cream (or regular cream, or coconut milk)
1 1/2 tsp white sugar
3/4 tsp cooking salt / kosher salt

Serving:

1/2 cup coriander leaves (cilantro) , for garnish (optional)
Basmati rice or other plain rice
Naan (easy – no kneading required!)

Cups – Metric

Instructions

Preheat oven to 200°C / 400°F (180°C fan-forced).
Coat chicken – Mix the marinade ingredients in a bowl, then add the chicken and toss to coat.
Optional marinade – overnight. (Note 5)
Assemble – Mix Sauce ingredients in a 23 x 33cm / 9 x 13" baking dish. Place chicken in, smooth side up. Scrape residual marinade out of bowl and dab onto chicken surface.
Bake 45 minutes, basting with sauce at the 30 minute and 40 minute mark. The sauce will change from pink to orangey-red (Note 6 for sauce thickening).
Serve – Rest for 5 minutes. Then serve over basmati rice, garnished with coriander if desired! Naan for mopping would make everyone extra happy.

Notes

1. Chicken – Best to remove the skin so the sauce isn’t too greasy. Bone-in thighs work best as they remain juicy for the required bake time.

Drumsticks will also works, use a bit more.
Boneless thighs – get the sauce going first for around 20 min then add the chicken and bake for a further 15 – 20 min until just cooked through.
Breast – personally don’t recommend, flavour result won’t be the same (it’s so lean!). But if you insist, here’s how I’d do it! Cut ~650g/1.3lb into big bite size pieces, cook per boneless thighs above (I’d spray the chicken).

2. Garam masala is an Indian curry spice mix widely available at regular grocery stores these days. Doesn’t cost any more than regular spices!

3. Ghee is a type of clarified butter that is commonly used in Indian cooking, for intense buttery flavour. Kept in the pantry not fridge. Sold at regular grocery stores, or make your own, or just use butter.

4. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti brand sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here.

5. Marinating not essential for this method of cooking because the flesh gets infused with flavour as it bakes! But you can marinade if you want.

6. Sauce thickness – If your sauce isn’t as thick as it should be (oven temp accuracy and baking pan heat conduction come into play here) just remove the chicken and return the sauce into the oven. It will thicken quickly.

Leftovers will keep for 3 to 4 days in the fridge, or freezer for 3 months. Make-ahead – You can assemble the entire thing in a ceramic or glass baking dish, refrigerate overnight then bake tomorrow. Imagine that!

Nutrition per serving, assuming 6 servings.

Nutrition

Life of Dozer

I wasn’t at RTM today. I was back in the office, schlepping away on the computer writing up today’s post. I want to tell you here’s Dozer, consoling me because I’m feeling left out. But actually, he just wants that treat on the table. 😂

The post One-pan Baked Butter Chicken appeared first on RecipeTin Eats.

African Chicken Curry – Kuku Paka

Nagi — Mon, 23 Oct 2023 05:00:00 +0000

Are you ready to discover the world’s easiest curry?? As in, a real one, made from scratch. Introducing – Kuku Paka! This chicken curry in a tomato coconut spiced sauce tastes like an Indian curry. Except it’s African. And you can get everything from regular grocery stores!

African chicken curry – Kuku Paka

Kuku Paka is an African-Indian coconut chicken curry that’s popular with Indian communities in East African countries such as Kenya and Tanzania. Kuku means chicken in Swahili and Paka means delicious in Punjabi. Fun to say. Delicious to eat!

This is a recipe that’s going to make curry lovers extremely happy because it tastes like a legit Indian curry but it’s much easier to make. No hunting down unusual spices! Just regular pantry ones – cumin, coriander, turmeric, chilli – combined with ginger, garlic, coconut milk and canned tomato.

Curry connoisseurs will be dubious. How can it taste legit if you don’t have to run all over town trying to find an obscure spice to make it?? Answer: because millions of Africans can’t be wrong!

Ingredients in Kuku Paka – African chicken curry

Just swing by your regular grocery store and you’ll find everything you need!

The chicken

The sauce gets a lot of flavour from the chicken because it doesn’t use chicken stock. So I really urge you to use bone-in, skin-on chicken pieces as they are fattier and juicier so they add more flavour into the sauce. I like to use a mix of thighs and drumsticks, but you could just use one or the other.

However, you can use boneless thighs and breast, though my caveat is that the sauce won’t be quite as flavourful. Directions in recipe notes!

Kuku paka sauce

And here’s everything else you need:

Spices – Cumin, coriander and turmeric for flavour. Chilli or cayenne pepper for spiciness! It’s not a super spicy curry but if you’re concerned about the amount of chilli, reduce or omit then you can add it in at the end, bit by bit.
Onion, ginger and garlic – Aromatic flavour base. I really urge you to use fresh ginger and garlic, but if you’re out and you are determined to still make this, then substitute with 1 teaspoon of powder instead (add with the other spices). I get it, I’ve been there!
Coconut milk – Not all coconut milks are created equal! Economical ones are more water and less coconut. I use Ayam (89% coconut). Low fat coconut milk will work but sauce will be thinner and not as good coconut flavour. You can thicken with a teaspoon of cornflour mixed with splash of water, add with coconut.
Canned tomato – Use crushed or finely diced to ensure it breaks down in the simmer time for this recipe. Also, if you know the brand you use is quite sour (economical brands can tend to be) add a smidge of sugar.
Coriander / cilantro – Some for stirring in, some for garnish. If you’re a coriander hater, substitute with baby spinach or parsley.
Fresh lemon juice – Just a bit, stirred in at the end, to brighten up the sauce a bit. If you don’t have lemon on hand, you can substitute with apple cider vinegar.

How to make Kuku Paka (African chicken curry)

Traditionally, the chicken is char grilled before simmering in the sauce which adds extra flavour. To keep this Monday-night friendly, I’ve opted to pan sear. If you fire up your grill for the chicken, I’ll be impressed!!

Season and sear – Sprinkle the chicken with salt and pepper, sear to brown the skin, then remove onto a tray. The skin side of the thighs will take around 4 to 5 minutes, then just cook the flesh side for 1 minute to seal the surface. As for the drumsticks, just do the best you can! I brown 3 sides, about 2 minutes on each side.
The chicken will still be raw of the inside which is fine because they finish cooking in the sauce.
Sauté aromatics and spices – Next, give the onion a head start on the sautéing before adding the ginger and garlic. Once the onion is softened, add the spices and cook them for 30 seconds. This steps makes the flavour in the spices bloom!

Sauce – Add the coconut milk, tomato and salt, then stir.
Return chicken into the pot, including any juices on the tray. Arrange the chicken so it is submerged as best as possible, though if some is poking out that’s ok as it will steam-cook. Also, the chicken will shrink a bit as it cooks so they will fit better.

Simmer for 10 minutes with the lid on, then 20 minutes with the lid off which will allow the sauce to reduce and thicken. Give it a stir every now and then to ensure the base isn’t catching.
Finish & serve – Just before serving, stir in the fresh lemon juice and half the coriander leaves. Serve over rice, garnished with the remaining coriander leaves!

How to serve Kuku Paka

A sauce this good demands rice for soaking! Basmati rice is recommended, though you can use any plain rice, faux rice or even garlic rice (IMAGINE THAT!!).

Then to take it over the top, add a side of flatbreads for dunking / mopping. Homemade would be great. But I’ve opted for frozen store bought that’s actually Malaysian roti, not African. But that flaky buttery flatbread is 100% at home here, as it was with the Thai Coconut Pumpkin Soup (this roti is going global!)

It too comes from regular grocery stores and I love that it’s cooked from frozen in a pan. And flakes = extra sauce mopping abilities.

Roti or not, I really hope you try this recipe. It’s astoundingly good! – Nagi x

Watch how to make it

African coconut chicken curry – Kuku Paka

Recipe video above. Are you ready to discover the world's easiest curry?? As in, a real one, made from scratch. Introducing – Kuku Paka! This chicken curry in a tomato coconut spiced sauce tastes like an Indian curry. Except it's African, and you can get everything you need from your regular grocery store.

For a strictly traditional version, sear the chicken over charcoal for chargrilled flavour before adding into the sauce. To make this Monday-night-friendly, I've just pan-seared. Serves 4 hearty appetites or 5 to 6 regular servings.

Course Main

Cuisine african

Keyword african curry, Chicken Curry, Coconut Curry

Prep Time 15

Cook Time 45

Total Time 1

Servings – 6

Calories 631cal

Author Nagi

Ingredients

Seasoned chicken:

4 chicken thigh fillets , skin-on and bone-in (~250g/8oz each) (Note 2)
4 chicken drumsticks (~150g / 5oz each) (Note 2)
3/4 tsp cooking / kosher salt
1/2 tsp black pepper

The curry:

2 tbsp coconut oil (or vegetable, canola or other plain oil) (Note 1)
1 onion , finely diced
3 garlic cloves , finely minced
2 tsp ginger , finely minced
1 tbsp coriander powder
1/2 tbsp cumin powder
1/2 tbsp turmeric powder
1 tsp pure chilli powder or cayenne pepper , reduce or omit to taste (Note 3)
400g / 14 oz coconut milk , full-fat (Note 4)
400g / 14 oz crushed canned tomato
1 1/4 tsp cooking / kosher salt
2 tbsp lemon juice (sub apple cider vinegar)
1/2 cup (lightly packed) coriander/cilantro leaves (sub parsley or baby spinach, or omit)

Serving:

Basmati rice or other rice, and/or flatbreads or roti (pictured, Note 5)

Instructions

Season chicken – Pat chicken dry using paper towels then sprinkle with the salt and pepper.
Brown chicken – Heat oil in a large heavy based pot over high heat. Add the thighs, skin-side down, and cook for 4-5 minutes until golden brown. Turn and cook the other side for 1 minute. Transfer to a plate (it will still be raw inside). Then brown the drumsticks as best you can. I do 3 sides, 2 minutes each side. Transfer to the plate.
Sauté aromatics – Turn heat down to medium high. Add the onion and cook for 1 minute until softened. Add garlic and ginger, cook for 30 seconds. Add the coriander, cumin, turmeric and chilli. Stir for 30 seconds.
Sauce – Add coconut milk, tomato and salt. Stir, then return chicken into the pot (including juices on the plate). Submerge chicken as best you can.
Simmer 30 min – Once the sauce comes to a simmer, reduce the heat so it’s bubbling gently. Cover and cook for 10 minutes. Remove the lid and simmer for a further 20 minutes, stirring occasionally to ensure the base doesn't catch.
Finish & serve – Stir in lemon and half of the coriander. Lade into bowls and serve garnished with the rest of the coriander!

Notes

1. Coconut oil will give this extra coconut flavour, but you can use regular oil.

2. Chicken thighs and drumsticks are best because they stay juicy in the sauce simmer time required. Boneless thighs and breast will work but sauce flavour won’t be as good (see Ingredients section in post), but you can use them. Whole boneless thighs – sear per recipe then add back in for last 10 min of sauce simmer time. Breast – cut into bite size pieces, simmer only 5 min.

3. Pure chilli powder – not to be confused with US chili powder which is a spice mix. Pure chilli powder is spicy!
Control spiciness – just leave the cayenne / chilli out and stir in bit by bit at the end.

4. Coconut milk – Not all coconut milks are created equal! Economical ones are more water and less coconut. I use Ayam (89% coconut). Low fat coconut milk will work but sauce will be thinner and not as good coconut flavour. You can thicken with a teaspoon of cornflour mixed with splash of water, add with coconut.

5. Roti – I am a little obsessed with store bought frozen rotis, the flaky flatbreads that can be cooked from frozen! Readily available at regular grocery stores these days.

6. Leftovers will keep for 3 to 4 days in the fridge.

Nutrition per serving, assuming 6 servings, excluding roti, rice etc.

Nutrition

For fellow curry lovers

Chickpea Curry with Potato (Chana Aloo Curry)

Life of Dozer

Extreme warm weather over the weekend! So Dozer spent most of Sunday afternoon in this position:

Then he turned around and that was it, he was done for the day. 😂

The post African Chicken Curry – Kuku Paka appeared first on RecipeTin Eats.