Name: Grilled Indian-Spiced Butter Chicken
Cook time: 1 1/4 hr
Total time: 17 1/2 hr
Yield: Makes 4 servings
Ingredients: 1 cup chopped onion (1 medium); 3 tablespoons finely chopped garlic; 2 tablespoons finely chopped peeled fresh ginger; 1 1/4 teaspoons salt; 1 small green fresh Thai or serrano chile, coarsely chopped, including seeds; 1 teaspoon white distilled vinegar; 1/3 cup thick plain yogurt, such as Greek yogurt or lebneh, or drained regular yogurt (see cooks' note, below); 1 1/2 tablespoons ground coriander; 1 tablespoon vegetable oil; 1 teaspoon ground turmeric; 1/2 teaspoon cayenne; 1 (3- to 3 1/2-lb) chicken, quartered, then backbone and as much skin as possible discarded; 1 stick (1/2 cup) unsalted butter

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Grilled Indian-Spiced Butter ChickenRomulo Yanes

The great thing about the marinade in this recipe is that the thick yogurt helps it stick to the chicken perfectly, so you get its full flavor in the final dish. Regular basting with ghee produces a tender, melt-in-your-mouth result.

Cooks' notes:

· To get 1/3 cup thick yogurt, drain 2/3 cup regular plain yogurt in a fine-mesh sieve, chilled, at least 8 hours. · If you aren't able to grill outdoors, chicken can be broiled on rack of a broiler pan 3 inches from heat. Drizzle some of ghee on chicken and broil, turning and drizzling with ghee every 5 minutes, until chicken is cooked through, about 25 minutes. · Chicken can be marinated up to 3 days. · Ghee, covered and chilled, keeps up to 1 month. Melt before using.

Recipe notes

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