|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 100g||128%|
|Saturated Fat 36g||182%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||6%|
|Total Sugars 4g|
|Vitamin C 15mg||74%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Butter chicken is a flavorful Indian spiced chicken dish. Now you can make it on the grill. Use a whole chicken cut up for best results. You may use melted butter or ghee, also known as clarified butter, which can be found in any Indian grocery store.
1 3- to 4-pound (1.4- to 1.8-kilogram) chicken, quartered, skin removed
1/2 cup (120 milliliters) onion, pureed
1/2 cup (120 milliliters) plain yogurt
1/2 cup (120 milliliters) melted butter or ghee (clarified butter)
4 to 5 cloves garlic, minced
1 serrano chile, seeded and minced
2 tablespoons (30 milliliters) ground ginger
1 tablespoon (15 milliliters) coriander seed, ground
1 tablespoon (15 milliliters) oil
1 1/2 teaspoons (7.5 milliliters) salt
Place skinless quartered chicken in a shallow glass dish.
Combine all remaining ingredients, except butter or ghee, in a bowl.
Pour mixture onto chicken. Cover dish and allow to marinate in the refrigerator for 8 to 12 hours.
Remove chicken from refrigerator and allow to stand for 20 to 30 minutes.
Meanwhile, take half cup butter and melt in a saucepan; cook for 3 to 5 minutes.
Preheat grill for medium-high heat.
Place chicken on lightly oiled grill rack and cook for 35 to 45 minutes, turning chicken and basting with melted butter often.
When chicken is fully cooked (or reaches an internal temperature of 165 F in multiple spots), remove from grill and serve with remaining melted butter on top.