Grilled Indian-Spiced Butter Chicken

Name: Grilled Indian-Spiced Butter Chicken
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 teaspoons cayenne; 1 kilograms chicken, quartered, then backbone and as much skin as possible discarded; 2 Tbsps finely chopped peeled fresh ginger; 3 Tbsps finely chopped garlic; 2 Tbsps ground coriander; 1 teaspoon ground turmeric; 237 milliliters chopped onion (1 medium); 79 milliliters thick plain yogurt, such as Greek yogurt or lebneh, or drained regular yogurt (see cooks note, below); 1 teaspoons salt; 1 small green fresh Thai or serrano chile, coarsely chopped, including seeds; 118 milliliters stick unsalted butter; 1 Tbsp vegetable oil; 1 teaspoon white distilled vinegar

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.

Instructions

Purée onion, garlic, ginger, salt, chile, and vinegar to a smooth paste in a food processor.

Ingredients you will need

Vinegar

Garlic

Ginger

Chili Pepper

Onion

Salt

Equipment you will use

Food Processor

Transfer to a large wide bowl and whisk in yogurt, coriander, oil, turmeric, and cayenne.

Ingredients you will need

Coriander

Turmeric

Ground Cayenne Pepper

Yogurt

Cooking Oil

Equipment you will use

Whisk

Bowl

Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours.

Ingredients you will need

Chicken Pieces

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Butter

Crust

Equipment you will use

Sauce Pan

Frying Pan

Remove pan from heat and let butter stand 1 minute.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.

Equipment you will use

Cheesecloth

Paper Towels

Sieve

Bowl

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

Equipment you will use

Grill

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.

Ingredients you will need

Marinade

Whole Chicken

Cooking Oil

Equipment you will use

Grill

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.

Ingredients you will need

Whole Chicken

Ghee

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.)

Ingredients you will need

Whole Chicken

Ghee

Cooking Oil

Equipment you will use

Grill

Serve chicken drizzled with any remaining ghee.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Yogurt

Whole Chicken

Equipment you will use

Broiler Pan

Grill

Sieve

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.

Ingredients you will need

Whole Chicken

Ghee

Equipment

Ingredients

Servings:

1teaspoons

cayenne 1kilograms

chicken, quartered, then backbone and as much skin as possible discarded 2Tbsps

finely chopped peeled fresh ginger 3Tbsps

finely chopped garlic 2Tbsps

ground coriander 1teaspoon

ground turmeric 237milliliters

chopped onion (1 medium)79milliliters

thick plain yogurt, such as Greek yogurt or lebneh, or drained regular yogurt (see cooks' note, below)1teaspoons

salt 1small

green fresh Thai or serrano chile, coarsely chopped, including seeds 118milliliters

stick unsalted butter 1Tbsp

vegetable oil 1teaspoon

white distilled vinegar

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Jules Taylor Gruner Veltliner with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.