Grilled Indian-Spiced Butter Chicken

Gluten Free
Health score
7%
Grilled Indian-Spiced Butter Chicken
300 min.
4
634kcal

Suggestions


Indulge in the rich and aromatic flavors of Grilled Indian-Spiced Butter Chicken, a dish that promises to transport your taste buds straight to the heart of India. This gluten-free delight is perfect for any meal, whether it's a cozy lunch or an extravagant dinner. With a preparation time of 300 minutes, including marination, this recipe is designed for those who appreciate the art of cooking and are willing to invest time for an unforgettable culinary experience.

Imagine succulent pieces of chicken, marinated in a vibrant blend of spices, garlic, and ginger, all enveloped in a creamy yogurt mixture that tenderizes the meat while infusing it with flavor. The grilling process adds a smoky char that perfectly complements the spices, creating a dish that is both comforting and exotic. Each bite is a harmonious balance of heat from the cayenne and the warmth of coriander and turmeric, making it a feast for the senses.

Whether you're hosting a dinner party or simply treating yourself to a delicious meal, this Grilled Indian-Spiced Butter Chicken is sure to impress. Serve it drizzled with rich ghee for an extra touch of indulgence, and watch as your guests savor every bite. Get ready to embark on a culinary adventure that celebrates the vibrant flavors of Indian cuisine!

Ingredients

  • 0.5 teaspoon cayenne 
  • lb meat from a rotisserie chicken quartered
  • tablespoons ginger fresh peeled finely chopped
  • tablespoons garlic finely chopped
  • 1.5 tablespoons ground coriander 
  • teaspoon ground turmeric 
  • cup onion chopped (1 medium)
  • 0.3 cup yogurt plain such as greek yogurt or lebneh, or drained regular yogurt (see cooks' note, below) thick
  • 1.3 teaspoons salt 
  • small serrano chile fresh green coarsely chopped
  • 0.5 cup butter unsalted
  • tablespoon vegetable oil 
  • teaspoon distilled vinegar white

Equipment

  • food processor
  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • whisk
  • sieve
  • plastic wrap
  • grill
  • broiler pan
  • cheesecloth

Directions

  1. Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor.
  2. Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne.
  3. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours.
  4. Let stand at room temperature 30 minutes before grilling.
  5. Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.
  6. Remove pan from heat and let butter stand 1 minute.
  7. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
  8. Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
  9. To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath.
  10. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.
  11. To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)
  12. Serve chicken drizzled with any remaining ghee.
  13. · To get 1/3 cup thick yogurt, drain 2/3 cup regular plain yogurt in a fine-mesh sieve, chilled, at least 8 hours.· If you aren't able to grill outdoors, chicken can be broiled on rack of a broiler pan 3 inches from heat.
  14. Drizzle some of ghee on chicken and broil, turning and drizzling with ghee every 5 minutes, until chicken is cooked through, about 25 minutes.· Chicken can be marinated up to 3 days.· Ghee, covered and chilled, keeps up to 1 month. Melt before using.

Nutrition Facts

Calories634kcal
Protein20.48%
Fat73.92%
Carbs5.6%

Properties

Glycemic Index
44.5
Glycemic Load
1.68
Inflammation Score
-10
Nutrition Score
16.111739200094%

Flavonoids

Luteolin
0.07mg
Isorhamnetin
2mg
Kaempferol
0.28mg
Myricetin
0.11mg
Quercetin
8.46mg

Nutrients percent of daily need

Calories:633.64kcal
31.68%
Fat:52.2g
80.31%
Saturated Fat:22.63g
141.45%
Carbohydrates:8.91g
2.97%
Net Carbohydrates:7.02g
2.55%
Sugar:2.88g
3.2%
Cholesterol:186.13mg
62.04%
Sodium:857.7mg
37.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32.53g
65.07%
Vitamin B3:11.36mg
56.79%
Selenium:25.87µg
36.96%
Vitamin B6:0.73mg
36.48%
Phosphorus:298.61mg
29.86%
Vitamin A:1077.33IU
21.55%
Zinc:2.56mg
17.04%
Vitamin B5:1.69mg
16.92%
Vitamin B2:0.26mg
15.49%
Potassium:490.23mg
14.01%
Manganese:0.28mg
13.9%
Magnesium:50.57mg
12.64%
Iron:2.25mg
12.47%
Vitamin C:9.11mg
11.04%
Vitamin K:11.44µg
10.89%
Vitamin B12:0.63µg
10.5%
Vitamin E:1.56mg
10.41%
Vitamin B1:0.14mg
9.56%
Calcium:85.37mg
8.54%
Fiber:1.89g
7.56%
Copper:0.15mg
7.55%
Folate:21.05µg
5.26%
Vitamin D:0.77µg
5.15%
Source:Epicurious