
Tandoori Butter Chicken
Yield 4
Author Lucy Tweed
Cook time
30 MinTotal time
30 MinBBQ fodder of the best kind
Ingredients
Tandoori Butter
Mint Yoghurt
To Serve
Instructions
Method
- 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.
- Preheat the oven to 220°C (or preheat a BBQ with the lid set to high).
- 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.
- Place the chicken in the preheated oven, skin side up, and cook for 30 minutes or until just cooked through. Set aside to rest.
- 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).
- 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.
- 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.
- Warm the flatbreads by panfrying or wrapping in foil and heating in the oven for a few minutes before serving.
- 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
732Fat
63 gSat. Fat
33 gCarbs
19 gFiber
3 gNet carbs
16 gSugar
8 gProtein
27 gSodium
1287 mgCholesterol
202 mgThis information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.
Created using The Recipes Generator