Name: Grilled Butter Chicken
Ingredients: 1kg (2 1/4 lbs) bone-in or boneless chicken thighs, skin removed and cut into bite sized pieces; FOR THE FIRST MARINADE; 3 tbsp lemon juice; 1 tsp salt; 2 tbsp garlic and ginger paste; 1 tsp rapeseed (canola) oil; FOR THE SECOND MARINADE; 70g (1/4 cup) Greek yoghurt; 1 - 3 tbsp Kashmiri chilli powder (to taste); 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp amchoor powder; 1 tbsp tandoori masala; 1 tbsp garam masala; 1 tsp ground turmeric; 1 tsp ground black pepper; 2 tbsp garlic, ginger and chilli paste; TO FINISH; 1 tbsp chaat masala or tandoori masala; 2 cubes butter; 4 tbsp Greek yoghurt; Flaky salt to taste

Ingredients

1kg (2 1/4 lbs) bone-in or boneless chicken thighs, skin removed and cut into bite sized pieces
FOR THE FIRST MARINADE
3 tbsp lemon juice
1 tsp salt
2 tbsp garlic and ginger paste
1 tsp rapeseed (canola) oil
FOR THE SECOND MARINADE
70g (1/4 cup) Greek yoghurt
1 – 3 tbsp Kashmiri chilli powder (to taste)
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp amchoor powder
1 tbsp tandoori masala
1 tbsp garam masala
1 tsp ground turmeric
1 tsp ground black pepper
2 tbsp garlic, ginger and chilli paste
TO FINISH
1 tbsp chaat masala or tandoori masala
2 cubes butter
4 tbsp Greek yoghurt
Flaky salt to taste

Steps

Place the chicken pieces in a large mixing bowl. Add the lemon juice, salt, garlic and ginger paste and oil and rub it right into the flesh. Set aside while you prepare the second marinade.
In another bowl, whisk all of the second marinade ingredients together until smooth. Pour this marinade over the chicken and again, rub it right into the flesh of the chicken.
You can go straight to cooking now but for best results, allow the chicken to marinate for at least 30 minutes. 1 to 2 day of marinating will be even better.
When ready to cook, heat sufficient coals in your barbecue. Your coals are ready for cooking when it is uncomfortably hot for you to hold your hand 2 inches above cooking height for longer than 2 seconds.
Skewer the chicken onto metal skewer by weiving it through the skewer. Don't just stick the skewer through or your chicken won't secure on the skewer properly.
Place the chicken skewers over the fire. While the chicken is cooking, melt the butter over the coals in a small pan. Continue cooking and turning the skewers from time to time so that the chicken cooks evenly.
Once your chicken is cooked through and nicely charred, pour it into a serving bowl. Add the chaat masala and yoghurt and stir it in to coat the chicken pieces. Finally, pour the hot butter over the chicken and again stir it in.
To serve, season with flaky salt to taste. Not all of the butter needs to be eaten. It is there for flavour and to keep the meat moist.