Grilled butter chicken

By Spencer Watts
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SERVES
4

Ingredients

  • 8 bone in chicken thighs
  • 1 onion, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 1-inch piece of ginger, roughly chopped
  • 1/2 cup (120 ml) Greek yogurt
  • 3/4 cup (160 ml) ghee, divided
  • 3 tablespoons (45 ml) tomato paste
  • 3 tablespoons (45 ml) lemon juice
  • 1 tablespoon (15 ml) ground coriander
  • 2 teaspoons (10 ml) cumin
  • 2 teaspoons (10 ml) turmeric
  • 1 teaspoon (5 ml) cinnamon
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) peppercorns
  • 1/4 cup (60 ml) cilantro leaves, roughly chopped with stems
  • Oil, for the grill

Directions

  1. In a blender bowl add onion, garlic, ginger, Greek yogurt, 1/4 cup ghee, tomato paste, lemon juice, ground coriander, cumin, turmeric, cinnamon, salt, and peppercorns, then puree.
  2. Add the chicken thighs to a casserole dish and pour the mixture from the blender bowl over top.
  3. Coat the chicken thighs in the mixture.
  4. Cover the dish with plastic wrap and refrigerate overnight.
  5. Heat the barbeque to medium-high or 375 F (190 C).
  6. Oil the grill.
  7. Pat chicken thighs with paper towels to dry. 
  8. Add the chicken thighs to the grill, skin side down then brush with ghee.
  9. Grill 40 minutes, or an internal temperature of 165 F (74C) occasionally flipping chicken and basting with ghee.
  10. Remove to a plate and scatter with chopped cilantro and remainder of ghee.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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