Smoky Butter Chicken

Recipe notes

Marinate for at least 2 hours

The yoghurt tenderises the chicken while the spices penetrate deeper into the meat, giving you more flavour all the way through rather than just on the surface. So, you should marinate the chicken for a minimum of 2 hours but it’s better if it’s left for an overnight marination. If you’re planning this for dinner, get the chicken into the marinade first thing in the morning.

Threading the chicken

Use two parallel skewers about 5cm apart for each set of pieces, rather than a single skewer per piece. Threading 3 to 4 thighs onto a pair of skewers locks them in place so they don’t spin when you turn them. If the thighs are large, thread each piece through twice, once near the top and once near the bottom, to keep them flat and ensure even charring on both sides.

Skewer setup

Andy’s skewers weren’t long enough to span the full width of the grill, so he used a rotisserie prong laid across the BBQ as a support to rest the skewer ends on. This keeps the chicken suspended above the coals rather than sitting on the grill plate. If your skewers are long enough to rest across the grill edges without support, you don’t need to do this.

Charcoal grill

A gas BBQ on high heat with the lid closed will get you close. Alternatively, use your oven grill (broiler) on its highest setting with the skewers rested across a roasting tray so the chicken sits above the tray. You won’t get the same smoke, but the char and the spice will still be excellent. Finish under the grill for the last few minutes to get some colour on the outside.

Check your internal temperature

Before pulling the chicken off the grill, check the internal temperature with a meat thermometer. It should reach 70°C (160°F) at the thickest part, away from the bone. If it’s not there yet, return it to the coals for a few more minutes. The bone-in thighs take longer than boneless, so don’t go by time alone.

Storing leftovers

Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat with a splash of water or cream to loosen. The cream and butter sauce doesn’t store or reheat as well, so it’s best to add fresh cream and butter when reheating if you have it.

Serving ideas

Naan or flatbread is the classic accompaniment and is perfect for scooping up the cream and butter from the bowl. Steamed basmati rice also works well and is the better option if you need to keep it gluten free. A handful of fresh coriander leaves over the top right before serving adds freshness against all that richness.

Ingredient notes

Kashmiri chilli powder:

Kashmiri chilli is known for its deep red colour and mild, slightly sweet heat rather than sharp spice. It’s what gives the chicken that vivid colour. Don’t substitute with regular chilli powder as it will make the dish much hotter and change the colour. Find it at Indian grocery stores or spice shops.

Kasoori methi:

Dried fenugreek leaves with a slightly bitter, aromatic flavour that’s a staple in North Indian cooking. Available at Indian grocers and spice shops. If you can’t find it, leave it out rather than substituting, as fenugreek seeds have a much stronger and different flavour.

Chicken thighs bone-in:

Bone-in thighs are important here. The bone conducts heat from inside and keeps the meat moist and juicy over the charcoal. Boneless thighs also work but they cook faster, around 10 to 12 minutes, so keep a close eye on them.

Greek yoghurt:

Full fat Greek yoghurt is best. It tenderises the chicken through the marinade and helps everything stick to the surface during cooking. Don’t use low-fat as it separates and doesn’t coat as well.

The spice mix:

All the spices get combined first before anything else. A third is set aside dry for the finish and the rest goes into the marinade with the yoghurt and oil. Make sure you set the finishing spices aside before mixing anything wet.