BBQ Butter Chicken Wings

03 Aug 2023

BBQ Butter Chicken Wings

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.


  • 1kg chicken wings, jointed into drums and flats (this is easy to do or ask a butcher to do it for you)
  • 3 cloves garlic, grated to a paste
  • 1 thumb ginger, peeled and grated to a paste
  • 2 tablespoons chilli powder
  • 1 tablespoon garam masala
  • 1 tablespoon kathoori methi
  • 1 tablespoon lemon juice
  • 150g Greek yoghurt
  • 1 onion, finely chopped
  • 3 cloves garlic, grated to a paste
  • 1 thumb ginger, peeled and grated to a paste
  • 1 red chilli, finely chopped
  • 50g butter or ghee
  • 50ml double cream
  • Coriander, to garnish




Combine the chicken wings with the other marinade ingredients and mix well. Refrigerate for a few hours or overnight if possible.

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Light two gas burners

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.

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Make the sauce

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.

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Add the garlic

Add the garlic, ginger and chilli and cook for a minute or two more, stirring.

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Add the tomato puree

Add the tomato puree and cook out for a few minutes, stirring.

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Remove from the heat

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).

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Toss the wings with the sauce

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.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique.

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