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Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.

Carefully open the pre-cooked roast chicken bag. Debone and shred the chicken directly in the bag to contain any mess. Set aside.

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.

Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

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.

Add curry powder and garam masala to the sautéed onion. Cook for 1 minute until fragrant, stirring constantly.

Pour in the canned crushed tomatoes and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

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.

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.

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.

Pour the hot tempering mixture into the roast chicken bag. Add the chopped fresh coriander and sliced red chillies to the bag.

Seal the bag tightly and shake vigorously to thoroughly combine all the ingredients.

Transfer the Indian Handbag mixture to a serving bowl. Garnish with additional fresh coriander and sliced red chillies.

Serve immediately. For those not on a detox, serve with warm garlic naan bread.


Preheat your oven to 200°C (390°F). Line a baking tray with parchment paper.

Carefully open the pre-cooked roast chicken bag. Debone and shred the chicken directly in the bag to contain any mess. Set aside.

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.

Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

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.

Add curry powder and garam masala to the sautéed onion. Cook for 1 minute until fragrant, stirring constantly.

Pour in the canned crushed tomatoes and water. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

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.

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.

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.

Pour the hot tempering mixture into the roast chicken bag. Add the chopped fresh coriander and sliced red chillies to the bag.

Seal the bag tightly and shake vigorously to thoroughly combine all the ingredients.

Transfer the Indian Handbag mixture to a serving bowl. Garnish with additional fresh coriander and sliced red chillies.

Serve immediately. For those not on a detox, serve with warm garlic naan bread.
