This particular recipe originally comes from India and is best made using a whole, which you or your butcher then cut up into pieces. The spices really help to make this dish much more flavorsome.
Grilled Butter Chicken
This particular recipe originally comes from India and is best made using a whole, which you or your butcher then cut up into pieces. The spices really help to make this dish much more flavorsome.
Ingredients
- 1.3 to 1.8 kg Whole Chicken Cut Into Quarters And Skin Removed
- 114 gram of Pureed Onion
- 120 ml Plain Yogurt
- 120 ml Melted Butter or Clarified Butter Ghee
- 4 to 5 Cloves of Garlic Minced
- 1 Serrano Chili Seeds Removed And Minced
- 2 ½ Tablespoons Ground Ginger
- 1 Tablespoon Ground Coriander Seeds
- 1 Tablespoon Oil
- 1 ½ Teaspoons Salt
Instructions
- Combine together the onion, yogurt, garlic, chili, ginger, coriander, oil and salt in a bowl.
- When combined together thoroughly now pour of the chicken pieces that have been placed in a shallow glass bowl.
- Now cover the chicken and allow it to marinate in the sauce for between 8 and 12 hours.
- Next remove the chicken from the refrigerator and let it stand for 20 to 30 minutes.
- Whilst this is happening take half of the butter and melt it in saucepan and let it cook for 3 to 5 minutes.
- Whilst the chicken is coming back up to room temperature turn on the barbecue so that you are able to then grill the meat on it at a medium to high heat.
- Make sure that the grill on which you place the meat has been lightly oiled first and then cook each piece of chicken for 25 to 30 minutes.
- You must make sure that you turn the chicken over regularly and baste it with the melted butter often.
- Once the chicken has cooked through remove from the grill.
- Now place on to a clean plate and pour over the rest of the butter.