Butter Chicken on the Arteflame Grill Recipe

Transform your outdoor cooking with this delicious Butter Chicken recipe, perfectly adapted for the Arteflame Grill. Enjoy the rich flavors and creamy texture of this classic Indian dish with a smoky twist.

Ingredients:

For the Marinade:

2 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons turmeric powder
2 teaspoons garam masala
2 teaspoons cumin powder
1 teaspoon chili powder (adjust to taste)
Salt to taste

For the Sauce:

2 tablespoons ghee or unsalted butter
1 large onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, minced
1 can (14 oz) tomato puree
1 cup heavy cream
2 teaspoons garam masala
1 teaspoon paprika
Salt and sugar to taste
Fresh cilantro, chopped for garnish

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine chicken with all marinade ingredients. Mix well, cover, and refrigerate for at least 1 hour, preferably overnight.

2. Preheat the Arteflame Grill:

   • Fire up your Arteflame Grill.

3. Grill the Chicken:

   • Skewer the marinated chicken pieces and grill them until charred and cooked through, about 5-7 minutes per side. Remove and set aside.

4. Prepare the Sauce:

   • In a cast-iron skillet on the Arteflame, melt the ghee. Add onions, garlic, and ginger, cooking until soft and golden.
   • Stir in the tomato puree, cream, garam masala, and paprika. Simmer until the sauce thickens, about 10-15 minutes. Season with salt and a pinch of sugar to balance the acidity.

5. Combine Chicken and Sauce:

   • Add the grilled chicken to the sauce, simmering for an additional 5-10 minutes, allowing the flavors to meld.

6. Serve:

   • Garnish with chopped cilantro. Serve your Butter Chicken hot with naan or rice, enjoying the smoky flavor imparted by the Arteflame Grill.

Grilling Tips:

• For best results, allow the chicken to marinate overnight to deepen the flavors.
• The smoky flavor from the Arteflame Grill adds a unique dimension to this classic dish, distinguishing it from traditional stovetop preparations.
• Grill the naan so it is nicely toasted and warm when served.