British-Style Butter Chicken Traybake

Traybake

• 2 medium Yellow onion
• 60 g Butter
• 4 cloves Garlic
• 20 g Ginger root, fresh
• 2 tsp Garam masala
• 1 ½ tsp Ground cumin
• 400 g Canned chopped tomatoes
• 200 ml Double cream
• 8 pieces Chicken thighs, bone-in, skin-on
• 15 g Fresh coriander

To serve

• 300 g Basmati rice

1. Heat the oven to 200°C (390°F). Cut the onion into thick wedges and place in a large baking tray.
2. Melt the butter in a saucepan over low heat. Finely grate the garlic and ginger into the butter, then stir in the garam masala and ground cumin for 30 seconds until fragrant.
3. Stir in the tomatoes and bring to a gentle simmer for 3 to 4 minutes to take the raw edge off. Take off the heat and stir in the double cream.
4. Nestle the chicken thighs among the onions, then pour the sauce over and around the chicken. Turn the thighs so they are well coated, keeping the skin mostly above the sauce so it browns.
5. Bake for 35 to 40 minutes, until the chicken is cooked through and the onions are soft and sticky. If you want more colour, spoon a little sauce off the skin and return to the oven for 5 minutes.
6. Meanwhile, cook the basmati rice according to the packet instructions, then drain well. Roughly chop the coriander.
7. Rest the traybake for 5 minutes so the sauce settles slightly. Scatter over the coriander and serve with the rice, spooning plenty of sauce and onions over each portion.

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