Barbecued butter chicken tikka

By: Ben O'Donoghue
From: Ben's BBQ Bible
Serves: 4-6
Photographer: Billy Law

This recipe really does benefit from being cooked over coals, as would have been traditional. A few pre-soaked woodchips sprinkled over a gas barbecue will give you some smoke flavour, but it’s just not quite the same.

I set up a small kettle barbecue when cooking this dish, as my skewers can rest over both sides of the barbecue, suspending the meat over the flames. If using a gas barbecue, try using two house bricks to suspend the skewers, so that the chicken cooks via radiant heat (like a spit), otherwise the marinade will burn directly onto the grill bars and will adversely affect the flavour.

The chicken skewers can be served on their own with rice and a salad, such as the Pickled cucumber, mint and chilli salad, but whipping up the butter sauce makes for an awesome alfresco curry. Using any leftover chicken in the sauce the next day works well — kinda like barbecue leftovers!

Ingredients

Quantity	Ingredient
500g	chicken thigh fillets, skin removed, cut into 4 cm dice

Marinade

Quantity	Ingredient
80g	plain yoghurt
3	garlic cloves, crushed
1 tablespoon	ginger paste
1 tablespoon	garam masala
2 tablespoons	korean fermented chilli paste or chilli powder
2 tablespoons	lime juice
	salt, to taste

Butter sauce

Quantity	Ingredient
400g	can whole peeled tomatoes
1	onion, roughly chopped
1	red capsicum, seeds removed
2 teaspoons	ginger paste
1 teaspoon	garlic paste
1	red chilli, optional
250ml	cream
	salt, to taste
50g	butter

Method

Combine the marinade ingredients in a food processor and blend well. Thoroughly coat the chicken with the mixture and allow to marinate in the fridge for at least 2 hours.
Meanwhile, to make the butter sauce, combine all the ingredients, except the butter, in a food processor and blend well. Melt the butter in a saucepan over medium heat and when it begins to foam, pour in the sauce mixture and simmer, for 30–40 minutes, until reduced by half, keeping an eye on it so it doesn’t catch.
Skewer the chicken pieces onto metal skewers and place on a tray. Drizzle with any remaining marinade and cover while heating your barbecue.
If using charcoal, ensure the coals are well lit and evenly spread, then suspend the skewers over the coals. If using a gas barbecue, cook the skewers over a medium heat, suspended between two house bricks. Cook, turning the skewers frequently to ensure even cooking, for at least 15 minutes to ensure the chicken is cooked through.
When the chicken is well cooked and charred at the edges, un-skewer the meat into the sauce. Alternatively, coat the skewered meat with the sauce.
Serve straight away.