Barbecued Butter Chicken is a tantalizing twist on the classic Indian dish, known for its rich flavors and creamy texture. To prepare this mouthwatering delight, start by marinating succulent pieces of chicken in a blend of yogurt, ginger-garlic paste, and a medley of aromatic spices. The marinade infuses the chicken with a perfect balance of heat and depth.
Next, let the marinated chicken rest for a few hours, allowing the flavors to meld and penetrate the meat. Now comes the barbecue magic – grill the marinated chicken until it acquires a smoky char, enhancing its taste and aroma. The grilling process adds a unique dimension to the traditional Butter Chicken, elevating it to a whole new level of culinary excellence.
The pièce de résistance is the luscious buttery sauce. In a separate pan, simmer a mixture of tomatoes, cream, and butter until it reaches a velvety consistency. Add the grilled chicken to this luxurious sauce, letting it absorb the richness and smokiness. The result is a harmonious marriage of tender chicken and a velvety sauce that bursts with flavors.
Serve the Barbecued Butter Chicken hot, garnished with fresh cilantro and accompanied by naan or steamed rice. The smoky essence from the barbecue melds seamlessly with the creamy, buttery goodness, creating a dish that’s both indulgent and satisfying. This recipe is a delightful fusion of traditional Indian flavors with the smoky allure of barbecue, promising a culinary experience that will leave your taste buds craving more.
Barbecued Butter Chicken Recipe | S2Recipes
Details Barbecued Butter Chicken Recipes
Prep Time: 15 mins
Cook Time: 50 mins
Marinate Time: 4 hrs
Stand Time: 5 mins
Cool Time: 10 mins
Total Time: 5 hrs 5 mins
Servings: 4
Ingredients For Barbecued Butter Chicken Recipes
1/2 cup water
1/2 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons kosher salt, or about 1 teaspoon per pound of chicken
2 teaspoons freshly ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 cup unsalted butter
1 whole chicken, halved or quartered
Instructions: Barbecued Butter Chicken Recipes
Step 1: Add water, vinegar, Worcestershire sauce, salt, pepper, paprika, garlic powder, poultry seasoning, onion powder, cayenne pepper, and butter to a saucepan. Place over medium heat until butter is halfway melted; turn off heat, and whisk until butter disappears. Let marinade cool to room temperature, about 10 minutes.
Step 2: Cut chicken into halves or quarters and place in a resealable plastic bag. Whisk cooled marinade thoroughly and pour into the bag. Squeeze out air and seal tightly.
Step 3: Marinate in the refrigerator for at least 4 hours and up to overnight, turning the bag occasionally. (At this point, chicken is ready to be roasted or grilled. What follows are instructions for partially baking chicken, then finishing on the grill.)
Step 4: Preheat the oven to 325 degrees F (165 degrees C). Place chicken pieces, skin side up, in a baking dish; pour in all of the marinade.
Step 5: Bake in the preheated oven for 35 minutes. (At this point, the partially baked chicken can be transferred to a plate and refrigerated until ready to finish cooking on a grill, or you can proceed immediately with grilling.)
Step 6: Prepare an outdoor grill with charcoal. Coals should be hot and white, without active flame. Alternately, preheat a gas grill for medium heat.
Step 7: Pour marinade into a saucepan, and bring to a boil over medium heat. Set aside to use as a basting sauce and finishing sauce.
Step 8: Place the chicken on the grill, skin side down. Cook over hot coals with the cover on, adjusting the vents to keep the heat down, until skin has a little color, about 4 minutes. Turn and continue to cook, turning occasionally, basting with sauce each time, 10 to 20 minutes more. The majority of the cooking takes place with the chicken skin side up.
Step 9: For perfectly cooked breasts, pull breasts off the grill when the internal temperature, measured with an instant-read thermometer, reaches at least 150 degrees F (66 degrees C). For perfectly cooked leg sections, pull off the grill at 175 degrees F (80 degrees C). Tent chicken with foil; rest for 5 to 10 minutes. The internal temperature will continue to rise.For chicken halves, it will be difficult if not impossible to attain the perfect cooking temperature for breast and leg portions at the same time. You will likely have to pull the chicken off the grill when the breast meat is slightly overcooked, and the leg meat is slightly undercooked. For all the meat to be perfectly cooked, you will need to separate the pieces.You can use the same basic vinegar and butter marinade, but change the spices to create different flavor profiles.
Awesome flavor. I will make this again. I separated my thigh and drumstick from the breast. Next time I am going to skip the oven step and go right to the grille. Since I am separating the peices and can remove them as they finish, there's no need to start in the oven.
I have yet to have a Chef John recipe not be amazing and this was no exception. I used the new "W Sauce" and smoked the chicken pieces pellet smoker. My wife stole the breast for some curry but all this dark meat was incredible. So tender and delicious. I'm printing this one out and making it again in a couple of days. Thanks Chef John, I will enjoy this as always.
Delicious! This turned out some beautiful grille chicken. The marinade was perfect and so flavorsome. Starting it in the oven made a huge difference in the final cook of the chicken. It was incredibly moist and flavorful. I will definitely be cooking chicken like this on the grill from now on. Thanks, Chef John!
Grilled this on a half direct heat half indirect heat charcoal fire. This is the way to go to skip the, "in the oven" part. Put it in indirect heat for the first 20 to 25 minutes of the cook. Then move them over to direct heat and follow the moping steps. Also do not skip on reducing the mop sauce for the finishing sauce. It makes the meal.
This recipe sounds delicious, but Chef John I’m now on a low-sodium diet. Two teaspoons of Kosher salt to me seems excessive. I totally understand that salt enhances flavor and retains moisture but… 856mg for one quarter chicken, reduced by abstaining from the delicious skin is still way to much. I recently lost 27 pounds by switching to a low-sodium diet. Although I was in the hospital for a number of days with their administering diuretics. The water was around my heart and lungs. I can now breathe again. Perhaps All-Recipes might include low sodium alternatives. Thank you
I've never tried this type of bar b que. It's so good. My lo who is super picky and hates all spice loved it. I used rice wine vinegar because I'm out of apple cider vinegar. For spices I used 1/2 tsp of thyme and 1/2 tsp of Italian seasoning.Simple and delicious
All Nutrifacts of Barbecued Butter Chicken Recipes
