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Butter chicken drumsticks

  • 0:15 Prep
  • 0:45 Cook
  • 4 Servings


  • 1 tablespoon extra virgin olive oil
  • 8 chicken drumsticks
  • 375g sachet butter chicken sauce
  • 2/3 cup light thickened cream for cooking
  • 200g grape tomatoes, halved
  • 1 cup basmati rice
  • 2 green onions, thinly sliced
  • 1/2 cup cashews, toasted, chopped
  • 1/2 cup chopped fresh coriander leaves
  • 300g green beans, trimmed


  • 1
    Preheat oven to 200C/180C fan-forced.
  • 2
    Heat oil in a heavy-based, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 2 to 3 minutes or until browned. Add sauce and cream. Bring to the boil. Remove from heat. Bake for 40 minutes, adding tomatoes in the last 10 minutes of cooking time.
  • 3
    Meanwhile, cook rice following packet directions. Add onion, cashews and 1/3 cup coriander to rice. Stir to combine. Season with salt and pepper.
  • 4
    Cook beans in a medium saucepan of boiling water for 2 minutes or until tender. Drain.
  • 5
    Serve chicken with sauce, rice mixture and beans, and sprinkle with remaining coriander.

Source: taste.com.au


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