This grilled butter chicken dish is from the area around the Jama Masjid mosque in Old Delhi, which is famed across India for its grilled meat and kebabs cooked over hot coals. A favourite there is butter chicken, where the chicken is marinated then grilled, and finally tossed in a spiced butter to serve - an indulgent dish that's perfect for the summer BBQ season!

BBQ BUTTER CHICKEN BLEND (1 portion = 1 ½ tbsp): cumin, turmeric, paprika, fenugreek, coriander, Kashmiri chilli, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli, fennel, tamarind (tamarind and cornstarch), amchur, garlic, MUSTARD, nigella

May contain CELERY and SESAME. Allergens are listed in CAPITALS

BBQ BUTTER CHICKEN Recipe:

You Need: 

• 10g bunch of coriander (optional) - roughly chopped
• 1 lemon
• 50g butter
• 150g natural yogurt (full fat is best)
• 2 tbsp tomato puree
• 2 tsp sugar
• Naans and salad to serve

Method:

• Preheat the grill or light the BBQ
• Mix the chicken with the juice of ½ the lemon, 75g yogurt, the tomato puree, 1 tsp sugar, 1 tbsp oil, the BBQ BUTTER CHICKEN BLEND and ½ tsp salt. Leave to marinate for at least 15 minutes
• Grill the chicken on a foil-lined tray, turning frequently, for 10-15 minutes or until cooked through and beginning to char around the edges
• Melt the butter with the remaining 1 tsp sugar, then stir in the remaining 75g yogurt and ¼ tsp salt to make a thick sauce (this could be done in a metal bowl over the BBQ)
• Stir the hot cooked chicken (including any juices collected) into the warm melted butter and yogurt mixture, then sprinkle over the coriander (if using)
• Serve with the naans and salad on the side, and the remaining ½ lemon to squeeze over at the table