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.