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Ingredients

1 tablespoon extra virgin olive oil
8 chicken drumsticks
375g sachet butter chicken sauce
2/3 cup Bulla Cooking Cream
200g grape tomatoes, halved
1 cup basmati rice
2 green onions, thinly sliced
1/2 cup cashews, toasted, chopped
1/2 cup chopped fresh coriander leaves
300g green beans, trimmed

Method

Step 1 Preheat oven to 200C/180C fan-forced.
Step 2 Heat oil in a heavy-based, flameproof baking dish over medium-high heat. Add chicken. Cook, turning, for 2 to 3 minutes or until browned. Add sauce and cream. Bring to the boil. Remove from heat. Bake for 40 minutes, adding tomatoes in the last 10 minutes of cooking time.
Step 3 Meanwhile, cook rice following packet directions. Add onion, cashews and 1/3 cup coriander to rice. Stir to combine. Season with salt and pepper.
Step 4 Cook beans in a medium saucepan of boiling water for 2 minutes or until tender. Drain.
Step 5 Serve chicken with sauce, rice mixture and beans, and sprinkle with remaining coriander.

Butter chicken drumsticks

How to make Butter chicken drumsticks

Ingredients

Method