Grilled Spiced Butter Chicken Thighs

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Grilled Spiced Butter Chicken Thighs

SERVES 3

10 MINS PREP

COOKS IN 15 MINS

Most people are used to a butter chicken curry but in this delicious twist all the lightly spiced tomatoey flavours are used as a BBQ like coating and the chicken is completely delicious. serve with some flat breads and salads. If using a BBQ, just be aware that the coating may stick a little to the grills so do coat with a little oil and turn and coat the chicken regularly.

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Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
1 tsp. vegetable oil
6 small chicken thighs or fillets, skinned
Seasoning

Method

Preheat your oven grill to 250-275C or BBQ.
Heat the oil in a small saucepan. Add the spices from the spice packet, including the extra chilli for optional added heat, turn the heat down and cook for 10 secs. Add both sauces from the packet and cook until it has reduced to a thicker, “brushable” paste. Once it has cooked down, it should weigh around 180g.
If cooking indoors, for the best rest, heat an oven-safe griddle pan until hot. Pat the thighs with kitchen roll to dry them off and season well on both sides. Place the chicken on the grills and cook until golden on the underside. Turn and cook the underside until golden as well. Brush the underside with the paste, turn over and brush the top of the chicken with the paste and place in the oven.
Grill for 5 minutes or until the chicken is cooked through (carefully brush the top with another layer of the sauce half way through). If it hasn’t charred on the top, put your grill up and move the pan to the top shelf and grill for another minute. check the chicken has an internal temperature of 165-175F or when cut through the thickest part, there is no pink tone.
Remove and rest for 5 minutes and serve. Enjoy!

Ingredients

1 pack of The Spice Tailor Classic Butter Chicken
1 tsp. vegetable oil
6 small chicken thighs or fillets, skinned
Seasoning

Method

Preheat your oven grill to 250-275C or BBQ.
Heat the oil in a small saucepan. Add the spices from the spice packet, including the extra chilli for optional added heat, turn the heat down and cook for 10 secs. Add both sauces from the packet and cook until it has reduced to a thicker, “brushable” paste. Once it has cooked down, it should weigh around 180g.
If cooking indoors, for the best rest, heat an oven-safe griddle pan until hot. Pat the thighs with kitchen roll to dry them off and season well on both sides. Place the chicken on the grills and cook until golden on the underside. Turn and cook the underside until golden as well. Brush the underside with the paste, turn over and brush the top of the chicken with the paste and place in the oven.
Grill for 5 minutes or until the chicken is cooked through (carefully brush the top with another layer of the sauce half way through). If it hasn’t charred on the top, put your grill up and move the pan to the top shelf and grill for another minute. check the chicken has an internal temperature of 165-175F or when cut through the thickest part, there is no pink tone.
Remove and rest for 5 minutes and serve. Enjoy!

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Classic Butter Chicken

India’s favourite curry is intensely flavoured and velvety with a mildly spiced, but full-flavoured tomato-based sauce. Perfect with chicken, seafood lamb, paneer and many vegetables.

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