Poulet au beurre grillé aux épices indiennes

Ingredients for Grilled Indian-Spiced Butter Chicken

• 160g d'oignon haché (1 moyen)

• 3 cuillères à soupe d'ail finement haché

• 2 cuillères à soupe de gingembre frais pelé et finement haché

• 1 1/4 cuillères à café de sel

• 1 small green fresh Thai or serrano chilli, coarsely chopped, including seeds

• 1 teaspoon white distilled vinegar

• 80ml thick plain yoghurt, such as Greek yoghurt or lebneh, or drained regular yoghurt 1 1/2 tablespoons ground coriander

• 1 cuillère à soupe d'huile végétale

• 1 cuillère à café de curcuma moulu

• 1/2 cuillère à café de cayenne

• 1 (3- to 3 1/2-lb) chicken, quartered, then backbone and as much skin as possible discarded

• 1 bâton (110g) de beurre non salé

How to make Grilled Indian-Spiced Butter Chicken

Purée onion, garlic, ginger, salt, chilli, and vinegar to a smooth paste in a food processor. Transfer to a large wide bowl and whisk in yoghurt, coriander, oil, turmeric, and cayenne. Add chicken pieces and turn to coat thickly. Cover with plastic wrap and marinate, chilled, at least 16 hours. Let stand at room temperature 30 minutes before grilling.

Bring butter to a boil in a 1-quart heavy saucepan over moderate heat. When foam completely covers butter, reduce heat to very low. Cook butter until a very thin crust begins to form on surface and milky white solids fall to bottom of pan, about 8 minutes. Continue to cook butter, watching constantly, until solids at bottom of pan turn light brown and butter has a nutty fragrance, 8 to 16 minutes.

Remove pan from heat and let butter stand 1 minute. Pour through a sieve lined with a dampened heavy-duty paper towel or a triple layer of cheesecloth into a bowl, discarding solids.

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure .

To cook chicken using a charcoal grill: Lightly oil grill rack. Put chicken (still heavily coated with marinade) on rack over area of grill with no coals underneath. Drizzle chicken with about 1 tablespoon ghee. Cook chicken over medium-high heat, turning over and drizzling with ghee every 5 minutes, until cooked through, 20 to 25 minutes.

To cook chicken using a gas grill: Lightly oil grill rack. Put chicken over shut-off burner. Cook chicken, turning over and drizzling with ghee every 5 minutes, until cooked through, about 20 to 25 minutes. (Cover grill between turns.)

Serve chicken drizzled with any remaining ghee.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.