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Prep Time:1day (marinating)
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Cook Time:1 ¼hour
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| Servings: people | Unit of measure: |
- 200 g FODMAPPED Butter Chicken Simmer Sauce 200g = 1 pack
- 1.2 -1.5 kg Free Range Chicken Butterflied
- ¼ cup Lactose Free Yoghurt
- 1 Lemon Zested + Juiced
- Salad
- Baby Spinach Leaves, Tomatoes, Cucumber, Mint Leaves
- Toasted almonds Chopped
- Dressing
- ½ cup Lactose Free Yoghurt
- 1 tbsp Apple Cider Vinegar
- 2 tbsp Mint leaves finely sliced
- 1 Lemon Juiced
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Ingredients
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- Combine the FODMAPPED Butter Chicken Simmer Sauce, lemon juice & zest with the lactose free yoghurt together and mix well.
- Place the butterflied chicken into a large zip lock bag and pour over the combined marinade. Reseal and marinate chicken for up to 24 hours, in the refrigerator
- Preheat covered BBQ or oven to 170C
- Place Chicken into an oven proof dish and roast in the BBQ or Oven for 1 hour and 15 minutes or until juices run clear when tested with a skewer.
- Combine yoghurt, lemon juice, vinegar and mint leaves until well combined.
- Place roasted Butter Chicken on a large chopping board and serve chicken sliced or in portions with spinach salad and dress generously.
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