Tandoori Butter Chicken

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Tandoori Butter Chicken

Yield 4

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

BBQ fodder of the best kind

Ingredients

• 4 chicken Maryland pieces
• 1 tbsp Tandoori butter (see recipe below)
• 2 red shallots, finely sliced
• 1 tsp mustard seeds
• 10 curry leaves
• 1 punnet cherry tomatoes, quartered
• Mango chutney (2tbs for coking + extra to serve)
• 2 lebanese cucumber, finely diced

Tandoori Butter

• 1/3 cup Tandoori paste
• 1 clove garlic, crushed
• 1/4 cup lemon juice
• 200 g salted butter, softened

Instructions

1. In a bowl, combine the softened butter, Tandoori paste, crushed garlic, and lemon juice. Mix until well combined. Roll the mixture into a log using baking paper or place it in a Tupperware container. Refrigerate until ready to use.
2. Preheat the oven to 220°C (or preheat a BBQ with the lid set to high).
3. Slice the skin and flesh of the chicken Maryland pieces and massage them thoroughly with a thick layer of Tandoori butter (approximately 80g). It's best to wear gloves while doing this. Place the chicken pieces on a paper-lined tray and let them come to room temperature.
4. Place the chicken in the preheated oven, skin side up, and cook for 30 minutes or until just cooked through. Set aside to rest.
5. While the chicken is cooking, heat a tablespoon of Tandoori butter in a large frying pan over medium heat. Add the mustard seeds, red shallots, and curry leaves. Cook until fragrant (around 2 minutes).
6. Add the quartered cherry tomatoes and 2 tablespoons of mango chutney to the pan. Mix well. Set aside to cool, then toss with the diced cucumber to serve as a side dish.
7. In a small food processor, blend the mint leaves, sugar, salt, and red wine vinegar with 1/4 cup of yoghurt until smooth. Stir in the remaining yoghurt to create the mint sauce. Refrigerate until serving.
8. Warm the flatbreads by panfrying or wrapping in foil and heating in the oven for a few minutes before serving.
9. Serve the Tandoori chicken with the flatbreads/roti, mint yoghurt, lime wedges, crushed pappadums, and picked coriander and dill leaves.

Notes

If cooking on a BBQ, turn off the middle burner or set it to the side of direct heat and close the lid. Place the chicken on the grill, skin side up, and warm the remaining Tandoori butter in a small saucepan over low heat until melted and fragrant. Use a basting brush to add the butter to the chicken skin at intervals during cooking.

Nutrition Facts

Calories

732.4

Fat

62.62 g

Sat. Fat

32.83 g

Carbs

18.69 g

Fiber

2.69 g

Net carbs

16.01 g

Sugar

7.88 g

Protein

26.55 g

Sodium

1286.95 mg

Cholesterol

201.83 mg