- Level
- easy
- Prep Time
- 25 mins
- Total Time
- 1 h 10 m
- Serves
- 4
Ingredients
- 2.2 lb
- red potatoes, peeled or not, cubed
- 2 tbsp
- vegetable oil
- paneer cheese, paneer cheese or cheese curds, cubed
- 14 oz
- 1 ½ lb
- boneless, skinless chicken breasts (about four small breasts), cubed
- ½ cup
- plain Greek yogurt
- 3
- garlic cloves, finely chopped
- 1 tbsp
- fresh ginger, finely chopped
- 1 tbsp
- garam masala
- 1 tbsp
- lime juice
- 1 jar
- butter chicken sauce
- 14 oz/400 ml
- 1
- jalapeño chili pepper, seeded and cut into small dice
- Cilantro leaves, coarsely chopped, to taste
Directions
Step 1
With one rack in the middle position and another rack in the lower third, preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
Step 2
On one baking sheet, toss the potatoes with the oil. Season with salt and pepper. Bake on the lower rack of the oven for 40 to 45 minutes, stirring twice during cooking, until nicely browned.
Step 3
Remove the baking sheet from the oven. Add the cheese and toss to combine. Continue to bake for 5 minutes to melt the cheese slightly.
Step 4
Meanwhile, in a large bowl, combine the chicken with the yogurt, garlic, ginger, garam masala and lime juice. Season with salt and pepper. Spread out on the second baking sheet. Bake on the middle rack of the oven for 15 minutes.
Step 5
Remove the chicken from the oven. Add the butter chicken sauce to the baking sheet. Toss well to coat the chicken with the sauce. Continue to bake for another 3 to 5 minutes or until the chicken is cooked through.
Step 6
Divide the potato and cheese mixture among four bowls. Top with the butter chicken. Garnish with the jalapeño and cilantro. Serve immediately.
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