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 kg) quartered chicken (skin removed)
- 1/2 cup (120 mL) onion (pureed)
- 1/2 cup (120 mL) plain yogurt
- 1/2 cup (120 mL) melted butter or ghee (clarified butter)
- 4 to 5 cloves garlic (minced)
- 1 serrano chili (seeded and minced)
- 2 tablespoons (30 mL) ground ginger
- 1 tablespoon (15 mL) coriander seed (ground)
- 1 tablespoon (15 mL) oil
- 1 1/2 teaspoons (7.5 mL) 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.