Chicken Indian

Butter chicken skewers

Name: Butter chicken skewers recipe
Yield: 4
Cuisine: /indian
Ingredients: 250 ml (1 cup) coconut cream; Finely grated zest & juice of 1 lemon; 1 tablespoon finely grated ginger; 1 tablespoon garam masala; 1 teaspoon honey, maple syrup or monk fruit syrup; 3 garlic cloves, crushed; 600 g boneless, skinless chicken thighs, cut into 2.5 cm cubes; 1 red onion, cut into 2.5 cm chunks; 2 red capsicums, cut into 2.5 cm chunks; Sea salt and freshly ground black pepper; 8 skewers, soaked in cold water for at least 20 minutes before using; 2 tablespoons extra-virgin olive oil; 3 tablespoons roughly chopped coriander leaves, to serve; 40 g unsalted butter; 1 red onion, finely chopped; 2 garlic cloves, crushed; 2 teaspoons finely grated ginger; 2 teaspoons garam masala; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 500 g (2 cups) tomato passata; 125 ml (1/2 cup) coconut cream; 1/4 teaspoon sea salt

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by Luke Hines

Oct 27, 2020

"The most cooked dish in my house is butter chicken, so I wasn’t going to write a barbecue book without giving you guys a version of my all-time fave that can be done outdoors!" says Luke Hines. This is an edited extract from Barbecue This! by Luke Hines, published by Plum, RRP $39.99, photography by Mark Roper.

250 ml (1 cup) coconut cream
Finely grated zest & juice of 1 lemon
1 tablespoon finely grated ginger
1 tablespoon garam masala
1 teaspoon honey, maple syrup or monk fruit syrup
3 garlic cloves, crushed
600 g boneless, skinless chicken thighs, cut into 2.5 cm cubes
1 red onion, cut into 2.5 cm chunks
2 red capsicums, cut into 2.5 cm chunks
Sea salt and freshly ground black pepper
8 bamboo skewers, soaked in cold water for at least 20 minutes before using
2 tablespoons extra-virgin olive oil
3 tablespoons roughly chopped coriander leaves, to serve

Butter chicken sauce

40 g unsalted butter
1 red onion, finely chopped
2 garlic cloves, crushed
2 teaspoons finely grated ginger
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground turmeric
500 g (2 cups) tomato passata
Finely grated zest & juice of 1 lemon
125 ml (1/2 cup) coconut cream
1/4 teaspoon sea salt

Method

1.

Place the coconut cream, lemon zest and juice, ginger, garam masala, sweetener of choice and garlic in a large bowl and whisk until well combined. Add the chicken and mix well. Cover and place in the fridge to marinate for at least 30 minutes or up to 24 hours.
2.

For the butter chicken sauce, melt the butter in a large, heavy-based frying pan over medium heat. Add the onion and cook for 4–5 minutes or until softened. Add the garlic and ginger and cook for 1–2 minutes or until softened and fragrant. Stir in the garam masala, coriander and turmeric and cook for a further 1 minute, then add the passata and lemon zest and juice, bring to a simmer and cook for 15 minutes or until slightly reduced. Stir in the coconut cream and salt and simmer for another 5 minutes or until thickened. Set aside.
3.

Preheat the barbecue grill to medium.
4.

Remove the chicken from the marinade and shake off any excess. In a bowl, mix the chicken, onion and capsicum and season with salt and pepper. Thread one piece of capsicum, one chunk of onion and one piece of chicken onto a prepared skewer. Repeat two more times so that you have three pieces of chicken on the skewer, then repeat with the remaining skewers.
5.

Drizzle the skewers with the olive oil and grill for 6–8 minutes, turning regularly, until cooked through with lovely char marks on all sides.
6.

Arrange the skewers on a platter. Warm the sauce and spoon it over the skewers, then scatter over a little chopped coriander. Season well with salt and pepper and serve.