Grilled Indian-Spiced Butter Chicken
Grilled Indian-Spiced Butter Chicken is a gluten free main course. This recipe serves 4. One portion of this dish contains around 65g of protein, 79g of fat, and a total of 1011 calories. It is perfect for The Fourth Of July. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 5 hours. A mixture of serrano chile, yogurt, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.
Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor.
Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne.
Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours.
Let stand at room temperature 30 minutes before grilling.
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.
Remove pan from heat and let butter stand 1 minute.
Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
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.
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.
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.)
Serve chicken drizzled with any remaining ghee.
· 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.
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.