I love Butter Chicken and usually cook it in a frypan. I was experimenting one day and found out I can cook it in my Round Convection Oven.
I tried putting some of my favourite butter chicken paste (I use Pataks) into a ziplock bag with some chicken thighs and see how it turned out. I added in some garlic oil and a splash of water.
I marinated the chicken thighs for about 30 minutes and then put them in my Round Convection Oven at 180oC / 350oF for about 35 minutes. I wanted to get the chicken thighs charred for that smoky flavour.
Once they were cooked I cut them up into strips (which was much easier after cooking) and they easily fed 2 people. They were so tasty and juicy.
I made a butter chicken sauce in the microwave (you could use your stove top) and spread it over the chicken.
I cooked Naan Bread in the convection oven whilst I was cutting up the chicken and dinner was made. You can serve with rice or a green salad.
I love this recipe so it’s a weekly favourite and I haven’t cooked butter chicken on the stove since. Quick, easy and no cutting up of raw chicken. It’s a winner for me.
Butter Chicken Ingredients
- 4 chicken thighs
- 2 – 3 Tbl Butter Paste
- 1 tsp Garlic Oil
- 2 Tbl Water
Place all of the ingredients into a ziplock bag and massage the paste, oil and water all over the chicken thighs. I lie them flat in the bag and leave them marinating and turn at least once. I also press them down in the bag with the heel of my hand. This helps to make them a bit thinner and to lie flat. Doing this also helps to massage the marinade into the chicken and tenderise the chicken.
After 30 minutes take them out of the ziplock bag and lie on the high shelf in the round convection oven. Select the temperature at 180oC / 350oF and cook for about 35 minutes.
Whilst they are cooking, I make the Butter Chicken Sauce.
Butter Chicken Sauce Ingredients
- 2 Tbp Butter Chicken Paste
- 2/3 cup of water
- 1/3 cup of cream
- Tsp of raw sugar (this adds a sweetness to the sauce). If you like a sharper taste, leave the sugar out.
Mix the sugar and paste together, then add slowly the water, mixing it in. Cook in the microwave on a medium power for 2 minute bursts, stirring between each 2 minutes. When it starts to thicken (about 6 minutes), add the cream and stir again. Repeat with the 2 minute bursts until it’s the consistency you prefer. You can do this whilst the chicken is cooking, then just reheat when you are ready to serve. I like a thick consistency so adjust the recipe to the way you like the sauce.
Once the chicken thighs are cooked, take them out of the oven and put some Naan Bread into the oven to heat up. I buy Mission Bread Naan Bread. All I need to do is sprinkle it with some water and put it on the tray I cooked the chicken on. No need to use another tray, the Naan will cook on top of that tray. I cook it for about 5 minutes at the same temperature.
While the Naan Bread is cooking, cut the Butter Chicken Thighs into strips about 1 cm or 1/2 inch wide. They are so tender they almost fall apart, so you can also use forks and just pull them apart.
Server with the Butter Chicken Sauce, Naan Bread and rice or a salad. It’s delicious.
Let me know if you’ve ever changed a recipe so you can cook it in your Round Convection Oven.
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Thanks for reading.
Convection Oven Lady