Butter Chicken In A Cob

Ditch the naan bread and dish up your next butter chicken in a cob loaf. Therell be plenty of bread to soak up all that delicious sauce.

The ingredient of Butter Chicken In A Cob

• 1 about 450g cob loaf
• 1 garlic clove halved
• 1 tablespoon peanut oil
• 600g chicken thigh fillets excess fat trimmed cut into 2cm pieces
• 2 tablespoons tandoori paste
• 250ml 1 cup cream for cooking
• 90g 1 3 cup greek style yoghurt plus extra to serve
• 2 tablespoons cornflour
• 1 3 cup finely chopped fresh coriander plus extra sprigs to serve
• mango chutney to serve optional

The Instruction of butter chicken in a cob

• preheat the oven to 200u00b0c 180u00b0c fan forced cut about 1cm from the top of the loaf scoop out the bread inside leaving a 1 5cm thick shell cut the inside bread into pieces place the cob and the torn bread on a baking tray spray the cob inside and out with oil and rub the inside with the cut sides of the garlic spray the torn bread with oil bake for 10 minutes or until golden and crisp
• meanwhile heat a wok over high heat add the oil and swirl to coat cook the chicken in 2 batches turning occasionally for 5 minutes or until golden return the chicken to the wok add the tandoori paste and stir for 30 seconds to coat
• combine the cream yoghurt and cornflour in a bowl add to the wok and stir for 2 minutes or until the sauce is warm and thickened stir in the coriander
• place the cob and bread pieces on a serving platter or board fill the cob with the chicken mixture top with extra yoghurt and coriander serve with mango chutney if you like

Nutritions of Butter Chicken In A Cob

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