Butter Chicken

Butter Chicken

  • Prep Time20 min
  • Cook Time30 min
  • Total Time50 min
  • Yield6 Servings

Ingredients

For the marinade

  • 1tsp ground cumin
  • 1tsp coriander
  • ½ tsp ground black pepper
  • 1tsp fenugreek leaves
  • 1tsp ground turmeric
  • 1tsp paprika
  • 1tsp chilli powder
  • 1tsp flaked sea salt
  • 2tsp garlic and ginger paste
  • 1tsp tomato puree
  • 4 tbsp natural yoghurt
  • 6 chicken breasts

For the Butter Sauce

  • 125 gms ghee (or 100gms butter and 2tbsp oil)
  • 2 onions chopped
  • 3tsbp garlic and ginger paste
  • 1tsp ground turmeric
  • 4 ripe tomatoes
  • 3tbsp tomato puree
  • 1 tbsp caster sugar
  • 1tsp flaked sea salt
  • 100ml double cream
  • Handful fresh coriander

Method

1

Combine all the dry ingredients for the marinade to form a spice mix, take three table spoons of the spice mix and add to the yoghurt tomato puree and garlic and ginger paste Reserve the rest of the spice mix for the sauce.

2

Cut each chicken breast into 6 and add to marinade. Put in fridge over night or at least 4 hours.

3

To make the butter sauce, heat the ghee and add onions, and garlic and ginger paste, cook gently until the onions are softened, we do this in a dutch oven on the bbq but it can be done on the cooker, increase the heat and stir in the rest of the spice mix you prepared for the marinade and the turmeric. Cook for 3 mins stirring regularly.

4

Stir in the tomatoes, tomato puree, sugar and salt and cook for 5 mins stirring constantly until the tomatoes have softened. Add 200mls of cold water and bring to a gentle simmer.

5

Preheat your bbq, put the chicken on the skewers and grill until they are ready, internal temp of 165f or 74c and ideally they should have a light char.

6

Blitz your sauce with a stick blender and add the cream simmer for a couple more minutes. Take you chicken and slide it off the skewer in to the sauce.

7

Serve sprinkled with chopped coriander and serve with rice and naan breads

Recipe from Chillin n' Grillin

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Butter Chicken

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Over the Top Chilli

Over the Top Chilli Christine

Put the patty on a grill and rest on top of the pot/Dutch oven and smoke until 160 internal temperature.

Then remove patty, chop up and add to the chilli with the peanut butter and peppers

Over the Top Chilli

  • Prep Time20 min
  • Cook Time4 hr
  • Total Time4 hr 20 min
  • Yield4 Servings

Ingredients

For the meat patty

  • 1kg Minced Beef
  • 6 Rashers of unsmoked bacon minced in food processor
  • 2 tsp Coriander powder
  • 2 tsp Cumin
  • 2 tsp Unsmoked paprika
  • 2 tsp Oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Chilli powder
  • 2 ancho chillies rehydrated and blitzed to a paste 1/2 added to mince reserve the rest for the sauce. (Or jarred chipotle or ancho paste)
  • Salt and pepper to taste

For the sauce

  • 2 onions
  • 2 celery sticks
  • 4 garlic cloves
  • 1 tsp of coriander
  • 1 tsp of cumin
  • 1 tsp of chilli
  • 1 tsp of paprika
  • 1 tsp of oregano
  • 2 tins tomatoes
  • 2 tins pinto beans
  • 1 tin sweetcorn
  • 2 peppers
  • 1 tbsp peanut butter

Method

Preparing the Over the Top Chilli

1

Combine the ingredients for the beef patty and create a thick ball or patty.

2

Fry onion & celery in your pot/Dutch oven until soft add garlic and spices, fry 2-3 mins

3

Add tomatoes, remaining ancho paste and beans bring to boil.

4

Set up the BBQ for indirect cooking at 250-275f

5
6
7

Let it smoke for another 1-3 hours topping up with water if needed.

8

Serve with rice, baked potatoes or over wedges

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni