03 Aug 2023
40 minutes plus marinating time | easy | Serves 4
Butter chicken is a classic Indian dish originating in Delhi. Aside from the use of butter in the sauce, a distinctive flavouring is methi, or dried fenugreek leaves, which can be bought at Indian grocers or online. These wings are all the better for marinating overnight but just leave them for a few hours if you can. Once grilled, they are tossed in the rich, creamy sauce to serve.
Combine the chicken wings with the other marinade ingredients and mix well. Refrigerate for a few hours or overnight if possible.
Light two gas burners on the Jupiter Outback BBQ and set the heat to medium. Place the chicken wings on the opposite side to the heat, but close to it. Cook for 20 minutes with the lid closed, turning once or twice.
Make the sauce by heating the butter in a frying pan over medium heat and cooking the onion until soft but not coloured – 10 minutes or so.
Add the garlic, ginger and chilli and cook for a minute or two more, stirring.
Add the tomato puree and cook out for a few minutes, stirring.
Remove from the heat and add the cream and season with salt and pepper, then blend the sauce until smooth (this is easiest with a stick blender).
Toss the wings with the sauce and scatter with coriander to serve.
These wings make a perfect starter but could also be served as a more substantial meal with some rice and a chopped salad of cucumber, mint and tomatoes.
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