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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BBQ Tandoori Chicken

BBQ Chicken Tandoori

BBQ Tandoori Chicken

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Chicken

  • 8-10 free range chicken thighs, skinned and boned

For the Marinade

  • Juice of two lemons
  • 1 tsp sea salt
  • 3 Tbs vegetable oil
  • 6 cloves garlic – smashed into a paste
  • 1 two-inch piece of ginger – smashed
  • into a paste
  • 1 Tbs (or more) red hot chilli powder
  • 2 Tbs cumin seeds
  • 2 TBs coriander seeds

For the Sauce

  • 2 tins (800ml) chopped tomatoes
  • 3 bay leaves
  • 5 cloves garlic – smashed
  • 1 inch piece of ginger – finely chopped
  • 1 teaspoon cardamom seeds
  • 4 cloves – crushed
  • 1 Tbs red chilli powder
  • 1 Tbs dried fenugreek leaves
  • 1 tsp garam masala

Method

Preparing the BBQ Tandoori Chicken

1

To prepare the chicken for the marinade, make shallow slits in each piece of chicken. This will help the chicken to marinate and cook more evenly. Pour the lemon juice over the chicken pieces along with the salt and rub deep into the flesh.

2

Place the rest of the marinade ingredients in a blender and blend until smooth and creamy. Pour the marinade over the chicken pieces and rub it in well. Cover and allow to marinade in the fridge as long as possible up to 48 hours.

3

To cook the sauce, put the chopped tomatoes, bay leaves, garlic, ginger, cardamom seeds and cloves into a large pot and bring to a boil. Simmer for about ten minutes and then remove from the heat to cool a little.

4

Place the tomato combination in a blender and blend for about two minutes until the sauce is very smooth then pour back into the saucepan and bring to a brisk simmer.

5

Add the chilli powder, garam masala, double cream and sugar and then add the butter one tablespoon at a time while stirring continuously (if you are preparing the sauce ahead of time, heat the sauce just before serving and then add the butter).

6

Sprinkle with salt and pepper to taste and top with chopped coriander.

7

Rub the marinade off the chicken pieces and skewer them on thick flat skewers with slices of red onion and peppers, place on the red hot BBQ, for about ten minutes until cooked through, with a little charring. Turn each piece several times so that they cook evenly. Be sure to cook through so that the meat reaches an internal temperature of at least 75°C.

8

Place a couple of pieces of chicken each plate and top with the sauce, serve with fresh naan heated on the BBQ or rice.

Recipe kindly supplied by Marcus Bawdon from countrywoodsmoke.com based on an original recipe from Dan Toombs on www.greatcurryrecipes.net. Find Marcus on Twitter @devonwoodsmoke and Instagram @countrywoodsmoke, and Facebook @mbawdon or in the Countrywoodsmoke Facebook group, he is also the editor of UK BBQ Magazine

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Dan Toombs (The Curry Guy Author) BBQ Tandoori Whole Fish

Tandoori Whole Fish

Dan Toombs (The Curry Guy Author) BBQ Tandoori Whole Fish

  • Prep Time45 min
  • Cook Time15 min
  • Total Time1 hr
  • Yield4 Servings

Ingredients

For the BBQ Tandoori Whole Fish

  • 2 whole bream or sea bass, cleaned
  • 1 tbsp garlic and ginger paste
  • 4 tbsp white wine vinegar
  • 1 tsp rapeseed oil
  • 1 tsp chilli powder
  • 2 tbsp tandoori masala (see separate
  • recipe sheet)
  • 1 tsp garam masala (see separate
  • recipe sheet)
  • 1½ tbsp plain yoghurt
  • 1 lemon, quartered
  • Salt

Method

Preparing the BBQ Tandoori Whole Fish

1

Make shallow slits on each side of the fish.

2

Put the garlic and ginger paste, vinegar, oil, chilli powder, tandoori masala, garam masala and yoghurt in a bowl and whisk into a marinade. Season with salt to taste then rub the marinade all over the fish, inside and out, and leave to marinate for about 30 minutes.

3

Meanwhile, prepare your barbecue for direct grilling.

4

Remove the fish from the marinade and place in a metal grill fish basket, or thread a couple of skewers through to hold it in place. Cook, turning regularly, until the skin is nicely charred and the fish is cooked through.

5

Serve with a squeeze of lemon.

Recipe kindly supplied from The Curry Guy by Dan Toombs, published by Quadrille Publishing. Photography © Kris Kirkham Purchase the book from Amazon: http://amzn.eu/dWSu1Oc

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Rich Harris (Fire & Smoke Author) BBQ Green Chicken Kebabs

Green Chicken Kebabs

Rich Harris (Fire & Smoke Author) BBQ Green Chicken Kebabs

  • Prep Time4 hr
  • Cook Time1 min
  • Total Time4 hr 1 min
  • Yield4 Servings

Ingredients

For the Green Chicken Kebabs

  • Finely grated zest of 2 unwaxed lemons and juice of 1
  • 75ml olive oil
  • 4 garlic cloves, peeled
  • 50g bunch of basil
  • 50g bunch of flat-leaf parsley
  • 25g bunch of coriander
  • 1/2 tsp fine sea salt
  • 4 free-range skinless, boneless chicken breasts, cut into 3cm cubes

Method

Preparing the Green Chicken Kebabs

1

Combine all the ingredients, except the chicken, in a liquidizer and blend until smooth.

2

Put the chicken into a large bowl, pour the marinade over and toss to coat. Don’t season at this stage; the salt will draw the moisture from the chicken and make it tough. Cover with clingfilm and chill for 4 hours or overnight if possible.

3

Remove the chicken from the fridge an hour before cooking and preheat the barbecue for direct grilling.

4

Thread the chicken onto skewers and grill the kebabs for 10 minutes until cooked through, turning occasionally.

5

Transfer to a warm plate to rest for 5 minutes before serving.

You will need metal or wooden skewers; if you’re using wooden skewers, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Martin Poole. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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BBQ Lamb Shish Kebabs

Lamb Shish Kebab

BBQ Lamb Shish Kebabs

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Lamb Shish Kebabs

  • 1kg boneless leg of lamb, cut into 3cm
  • cubes

For The Marinade

  • 4 garlic cloves, crushed
  • 2 tablespoons olive oil finely grated
  • zest and juice of 1 unwaxed lemon
  • 1 Tbs sweet smoked paprika
  • 1 Tbs ground cumin
  • 2 tsp dried oregano
  • 1 tsp sea salt

For The Pickled Cabbage

  • ½ small red cabbage, finely shredded
  • 250ml white wine vinegar
  • 75g caster sugar
  • 2 tsp fine sea salt
  • 2 tsp yellow mustard seeds
  • 2 dried red chillies

To Serve

  • 4 Flatbreads or pitta breads
  • Pickled Green Chillies
  • Tzatziki
  • Hot Sauce

Method

Preparing the Lamb Shish Kebabs

1

Combine all the marinade ingredients in a large bowl, add the lamb and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Meanwhile, make the pickled cabbage. Put the cabbage into a large, heatproof bowl. Bring the vinegar, sugar, salt, mustard seeds and chillies to the boil in a small saucepan. Cook for 2 minutes, stirring occasionally, until the sugar has completely dissolved, then pour over the cabbage. Cover with clingfilm and leave to cool to room temperature. Stir occasionally as it’s cooling, then transfer to the fridge and chill until needed. Drain before serving.

3

Remove the lamb from the fridge an hour before cooking and preheat the barbecue for direct grilling. Thread the lamb onto skewers and grill for 10 minutes, turning regularly, until just cooked through. Transfer to a plate, cover with foil and leave to rest for 5 minutes.

4

Serve with Flatbreads or pitta breads, Pickled Green Chillies, Tzatziki and Hot Sauce.

You will need metal or wooden skewers; if you’re using wooden ones, soak them in warm water for at least an hour.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Martin Poole. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

BBQ Pork (or Chicken) Souvlaki

Pork Souvlaki

BBQ Pork (or Chicken) Souvlaki

  • Prep Time3 hr
  • Cook Time10 min
  • Total Time3 hr 10 min
  • Yield4 Servings

Ingredients

For the Pork Souvlaki

  • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
  • 4 large green chillies

For the Marinade

  • Finely grated zest and juice of 1 unwaxed lemon
  • 3 garlic cloves, crushed
  • 2 Tbs finely chopped fresh oregano
  • 2 Tbs olive oil
  • 1 Tbs red wine vinegar
  • 2 tsp dried mint
  • 1 tsp ground cumin
  • 1 tsp chilli flakes
  • 1 tsp fine sea salt

To Serve

  • Flatbreads
  • Tzatziki
  • 2 ripe tomatoes, finely sliced
  • 2 red onions, finely sliced chips (optional)

Method

Preparing the Pork Souvlaki

1

Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

2

Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

3

Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

4

Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

5

Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

6

To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Nathan King. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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BBQ Beef Satay Skewers

Beef Satay

BBQ Beef Satay Skewers

Beef Satay
  • Prep Time2 hr
  • Cook Time10 min
  • Total Time2 hr 10 min
  • Yield2 Servings

Ingredients

Steak

  • 2 Sirloin steaks

Marinade

  • 1 garlic clove – crushed
  • 1 thumb size piece of ginger – grated
  • 1 tsp of sambal or 1/2 a red chilli
  • Zest of 1 lime
  • 1 Tbs light soy sauce
  • 1 Tbs soft brown sugar
  • 1 Tbs fish sauce

No-cook peanut sauce

  • 150g peanut butter
  • 1 Tbs soy
  • 1 Tbs honey
  • 1 tsp sambal or dried chilli flakes
  • 1 tsp grated ginger or puree
  • 1 clove garlic crushed
  • 1 tsp fish sauce
  • 150ml coconut milk
  • Juice of 1 lime

Method

For the Beef Satay

1

Marinade the two sirloins and leave for at least two hours.

2

Cut into thin strips and thread onto skewers.

3

Cook for 2mins a side or until cooked to your liking.

4

Serve with lime, chilli, chopped spring onion, coriander and the satay sauce.

For the No-cook peanut sauce

5

Mix the ingredients together until you have a smooth sauce

Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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