‘Butter Chicken’ Grilled Chicken Thighs

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Butter Chicken Grilled Chicken Thighs

As you might know if you’ve reading my blog for long enough, I adore a good curry. Butter chicken is one of my favourites. But the problem with living in Pretoria is that you are almost guarenteed that from September it’s going to be hot, hot, HOT! There are days where the weather plays along and it’s beautiful and mild but last week, we experienced a heat wave like I’ve never experienced. I would sleep with wet towels on me with the fan blowing on me. If I didn’t, I would wake up to a soaked pillow. This heat wave doesn’t exactly go hand-in-hand with a good curry, not in my books anyway. I know in Durban where it gets even hotter the people eat curries day in and day out, but when it’s hot and humid, I want cooling and refreshing flavours.

Butter Chicken Grilled Chicken Thighs

But as always, my craving got the better of me and I had to figure out a way to work the curry flavours I was after into something that’s a little more ‘summer-friendly’. Enter, the Butter Chicken flavoured grilled chicken thighs. I have to say, this is one of my favourite ideas I’ve ever had. I love how you get the rich aroma that butter chicken lends but you have that delicious ‘grilled’ flavour as well.

Butter Chicken Grilled Chicken Thighs

I served the chicken thighs with steamed rice to mop up the juices from the chicken and a fresh green salad. It was absolutely delicious!

Serves 4

Butter chicken marinade
1 onion, quartered
3 garlic cloves
3cm piece of ginger, sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp paprika (I used a smoked one)
2 tsp turmeric
1 tsp chilli powder
1 tsp ground cinnamon
1 tin peeled/cherry tomatoes
2 cups Greek yoghurt
juice of 1/2 lemon
2 tsp salt
1/2 cup melted butter

8 chicken thighs
steamed rice, to serve
salad, to serve

  1. You can cook the chicken in the oven or on the braai, I prefer the oven.
  2. Pre-heat the oven to 200°c. Place a wire rack over a roasting tray.
  3. Combine all the marinade ingredients in a blender/food processor and blend until you are left with a smooth and rich marinade.
  4. Make deep slits into the chicken and rub the marinade all over the chicken, pushing it into the slits.
  5. Place the chicken on the wire rack and pour the marinade over.
  6. Place into the oven and allow to roast for 15-20 minutes until the chicken is just cooked.
  7. Put the grill of your oven on and allow the chicken to grill for 10 minutes until  the skin starts to blacken.
  8. Remove from the oven and serve with the juices that have collected at the bottom of the pan with rice and salad.

 

Alida Ryder
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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  • http://www.my-easy-cooking.com ninatimm

    I love this idea. I can imagine the smoky flavors together with the buttery goodness!

  • http://foodbin.blogspot.com foodbin

    great ideas-i just love chicken thigh cooked in any way.

  • http://pinkpolkadotfood.wordpress.com/ PinkPOlkaDot

    Wow, Ally this really looks very good!!

  • http://torviewtoronto.blogspot.com torviewtoronto

    yummy looking chicken

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  • http://notsoskinnycook.wordpress.com Anneke

    Oh Goodness, now I am also craving curry! And it is so hot in Pretoria! Will have to try it now!

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  • Noelle

    Was wondering if the chicken would benefit from a few-hour marinade before cooking?

    • http://www.simply-delicious-food.com Alida Ryder

      Noelle, definitely. Marinating for as long as possible is always best. :)

  • Lianne

    Just curious — What size tin and what type of tomatoes do you use (diced? whole? tomato paste?)? Thanks! I made it once with a 15 oz. can of diced tomatoes (drained). The flavor was great, but it looked different than your photos :)

    • http://simply-delicious-food.com/ Alida Ryder

      I used a 400g tin of cherry tomatoes but you could also use the peeled (whole) tomatoes.

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