Barbecued butter chicken tikka

Barbecued butter chicken tikka

By
From
Ben's BBQ Bible
Serves
4-6
Photographer
Billy Law

This recipe really does benefit from being cooked over coals, as would have been traditional. A few pre-soaked woodchips sprinkled over a gas barbecue will give you some smoke flavour, but it’s just not quite the same.

I set up a small kettle barbecue when cooking this dish, as my skewers can rest over both sides of the barbecue, suspending the meat over the flames. If using a gas barbecue, try using two house bricks to suspend the skewers, so that the chicken cooks via radiant heat (like a spit), otherwise the marinade will burn directly onto the grill bars and will adversely affect the flavour.

The chicken skewers can be served on their own with rice and a salad, such as the Pickled cucumber, mint and chilli salad, but whipping up the butter sauce makes for an awesome alfresco curry. Using any leftover chicken in the sauce the next day works well — kinda like barbecue leftovers!

Ingredients

Quantity Ingredient
500g chicken thigh fillets, skin removed, cut into 4 cm dice

Marinade

Quantity Ingredient
80g plain yoghurt
3 garlic cloves, crushed
1 tablespoon ginger paste
1 tablespoon garam masala
2 tablespoons korean fermented chilli paste or chilli powder
2 tablespoons lime juice
salt, to taste

Butter sauce

Quantity Ingredient
400g can whole peeled tomatoes
1 onion, roughly chopped
1 red capsicum, seeds removed
2 teaspoons ginger paste
1 teaspoon garlic paste
1 red chilli, optional
250ml cream
salt, to taste
50g butter

Method

  1. Combine the marinade ingredients in a food processor and blend well. Thoroughly coat the chicken with the mixture and allow to marinate in the fridge for at least 2 hours.
  2. Meanwhile, to make the butter sauce, combine all the ingredients, except the butter, in a food processor and blend well. Melt the butter in a saucepan over medium heat and when it begins to foam, pour in the sauce mixture and simmer, for 30–40 minutes, until reduced by half, keeping an eye on it so it doesn’t catch.
  3. Skewer the chicken pieces onto metal skewers and place on a tray. Drizzle with any remaining marinade and cover while heating your barbecue.
  4. If using charcoal, ensure the coals are well lit and evenly spread, then suspend the skewers over the coals. If using a gas barbecue, cook the skewers over a medium heat, suspended between two house bricks. Cook, turning the skewers frequently to ensure even cooking, for at least 15 minutes to ensure the chicken is cooked through.
  5. When the chicken is well cooked and charred at the edges, un-skewer the meat into the sauce. Alternatively, coat the skewered meat with the sauce.
  6. Serve straight away.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
Ben
Odonoghue
O'Donoghue
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again