Indian Handbag (Butter Chicken Style)
Indian Handbag (Butter Chicken Style)
Ingredients
For the Indian Handbag
- 1 pre-cooked roast chicken, approximately 1.2 kg
- 1 head cauliflower, cut into florets
- 2 red onion, sliced
- 1 tablespoon turmeric powder
- 1 tablespoon chilli powder
- 1 tablespoon cumin powder
- 1/2 cup fresh coriander, chopped, plus extra for garnish
- 2 red chillies, sliced, plus extra for garnish
For the Butter Chicken Style Sauce
- 1 large onion, sliced
- 1 tablespoon cooking oil
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 400 g canned crushed tomatoes
- 1/4 cup water
- 400 ml coconut cream
For the Tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 10 curry leaves
For Serving (Optional)
- 4 garlic naan bread
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200
- 2
Carefully open the pre-cooked roast chicken bag. Debone and shred the chicken directly in the bag to contain any mess. Set aside.
⏱️ 5 min
- 3
Place cauliflower florets and sliced red onion on the prepared baking tray. Sprinkle generously with turmeric powder, chilli powder, and cumin powder. Toss to coat evenly.
⏱️ 5 min
- 4
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
⏱️ 25 min•🌡️ 200
- 5
While the vegetables are roasting, prepare the butter chicken style sauce. In a saucepan, heat 1 tablespoon of cooking oil over medium heat. Add the sliced onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min
- 6
Add curry powder and garam masala to the sautéed onion. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min
- 7
Pour in the canned crushed tomatoes and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 8
Carefully transfer the sauce mixture to a blender and blend until completely smooth. Pour the blended sauce back into the saucepan. Stir in the coconut cream and gently heat through, do not boil.
⏱️ 5 min
- 9
Add the roasted cauliflower and red onion to the bag containing the shredded chicken. Pour the prepared butter chicken style sauce over the chicken and vegetables in the bag.
⏱️ 2 min
- 10
In a small pan, heat 1 tablespoon of cooking oil over medium heat. Add mustard seeds and curry leaves. Cook until the mustard seeds begin to pop and the curry leaves become fragrant, about 1-2 minutes.
⏱️ 2 min
- 11
Pour the hot tempering mixture into the roast chicken bag. Add the chopped fresh coriander and sliced red chillies to the bag.
⏱️ 1 min
- 12
Seal the bag tightly and shake vigorously to thoroughly combine all the ingredients.
⏱️ 1 min
- 13
Transfer the Indian Handbag mixture to a serving bowl. Garnish with additional fresh coriander and sliced red chillies.
⏱️ 1 min
- 14
Serve immediately. For those not on a detox, serve with warm garlic naan bread.
Kitchen Tools
Nutrition Facts (per serving)
Indian Handbag (Butter Chicken Style)
For the Indian Handbag
- 1 pre-cooked roast chicken, approximately 1.2 kg
- 1 head cauliflower, cut into florets
- 2 red onion, sliced
- 1 tablespoon turmeric powder
- 1 tablespoon chilli powder
- 1 tablespoon cumin powder
- 1/2 cup fresh coriander, chopped, plus extra for garnish
- 2 red chillies, sliced, plus extra for garnish
For the Butter Chicken Style Sauce
- 1 large onion, sliced
- 1 tablespoon cooking oil
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 400 g canned crushed tomatoes
- 1/4 cup water
- 400 ml coconut cream
For the Tempering
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 10 curry leaves
For Serving (Optional)
- 4 garlic naan bread
Instructions
- 1
Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 200 - 2
Carefully open the pre-cooked roast chicken bag. Debone and shred the chicken directly in the bag to contain any mess. Set aside.
⏱️ 5 min - 3
Place cauliflower florets and sliced red onion on the prepared baking tray. Sprinkle generously with turmeric powder, chilli powder, and cumin powder. Toss to coat evenly.
⏱️ 5 min - 4
Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
⏱️ 25 min•🌡️ 200 - 5
While the vegetables are roasting, prepare the butter chicken style sauce. In a saucepan, heat 1 tablespoon of cooking oil over medium heat. Add the sliced onion and sauté until softened, about 5-7 minutes.
⏱️ 7 min - 6
Add curry powder and garam masala to the sautéed onion. Cook for 1 minute until fragrant, stirring constantly.
⏱️ 1 min - 7
Pour in the canned crushed tomatoes and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 8
Carefully transfer the sauce mixture to a blender and blend until completely smooth. Pour the blended sauce back into the saucepan. Stir in the coconut cream and gently heat through, do not boil.
⏱️ 5 min - 9
Add the roasted cauliflower and red onion to the bag containing the shredded chicken. Pour the prepared butter chicken style sauce over the chicken and vegetables in the bag.
⏱️ 2 min - 10
In a small pan, heat 1 tablespoon of cooking oil over medium heat. Add mustard seeds and curry leaves. Cook until the mustard seeds begin to pop and the curry leaves become fragrant, about 1-2 minutes.
⏱️ 2 min - 11
Pour the hot tempering mixture into the roast chicken bag. Add the chopped fresh coriander and sliced red chillies to the bag.
⏱️ 1 min - 12
Seal the bag tightly and shake vigorously to thoroughly combine all the ingredients.
⏱️ 1 min - 13
Transfer the Indian Handbag mixture to a serving bowl. Garnish with additional fresh coriander and sliced red chillies.
⏱️ 1 min - 14
Serve immediately. For those not on a detox, serve with warm garlic naan bread.