Key Ingredients
8 chicken thighs, on the bone, skin removed available at Eurasia butchers (100% Halal)
2 tbsp lemon juice, plus wedges to serve
spoon full of desi ghee, to serve
For the marinade
125g pot full-fat plain yogurt
2 spoons of garlic paste
1 spoon of ginger paste
½ - ¾ tsp red chilli powder
1 tsp cumin powder
1 tsp garam masala
1 tbsp sunflower oil
STEP 1
Slash the chicken thighs 3 times using a sharp knife, going all the way down to the bone – this helps the marinade to get in, which ensures cooking quicker and more even. Toss in a bowl with the lemon juice and 1 tsp of salt and leave to marinate for 1 hr.
STEP 2
Blend all the marinade ingredients together until smooth (add the extra lemon and salt if you missed the first marinade stage). Pour over the chicken, cover and leave for at least 3-4 hours to marinate in the refrigerator (it is best overnight).
STEP 3
Bring the barbecue to medium-high temperatures, or fire up your grill to its maximum level and set up a foil baking tray. Put the chicken on the barbecue and cook until charred and cooked through, turning sometimes, for 20-25 mins. Or place the chicken on the foil-lined tray and grill for the same period of time, or until both sides have been charred and cooked through. Using butter to cover the chicken and leave to melt, then serve with lemon wedges.
This butter chicken variant is very gentle, showcasing the wonderfully fragrant spices and the deliciously spicy sauce. The yogurt and butter strengthen the curry while the almonds give a nutty flavor and help thicken the gravy. Ingredients 2 lime s, juiced 1 tbsp salt flakes 2 tsp chilli powder 1.5kg boneless, skinless chicken thighs, each cut in half 80g almonds 2 fresh bay leaves 6 cloves 10 black peppercorns 5 cardamom pods, seeds only 2 cinnamon sticks 3 tbsp ground coriander 3 tbsp ground cumin 1 tsp turmeric powder 1 cup plain yoghurt 3 tbsp vegetable oil 2 brown onions, finely sliced 10 cloves garlic, finely chopped 5cm piece ginger, finely chopped 400g tomato puree 2 tbsp tomato paste 1.5 litres chicken stock (gluten-free if required) 1 tbsp fenugreek seeds 2 long red chillies, split 3 tbsp butter, soft but not melted coriander leaves, to garnish
Key ingredients 3 spoons of Tandoori masala One-fourth cup yogurt. 5 to 6 table spoons of vegetable oil (or sunflower or canola cooking oil). Salt to taste. 1/2 pound paneer (cut in 30 (2-inch) cubes. 1 Big onion (cut into pieces 1 inch in square). 1 Red bell pepper (deseed and split into cubes of 2 inches). 1 Green pepper bell (deseed and split into pieces of 2 inches). 2 Teaspoons of masala chaat. (To taste) Lemon juice . Garnish: Wedges of lemons.
