Barbequed butter chicken

butter chicken
Prep time
Cook time

Butter chicken doesn’t have to be served in a bowl! You can marinate the chicken and cook it on the braai.


  • 30g butter-chicken paste
  • 15ml butter-chicken spice blend
  • 300g plain yoghurt
  • 30ml tomato paste
  • 10ml paprika
  • 15ml fresh ginger, finely grated
  • 3 garlic cloves, crushed
  • 30ml olive oil
  • 5ml coriander seeds, crushed
  • 125ml cashew-nut butter
  • 10ml salt
  • 5ml black pepper, freshly ground
  • 10-piece County Fair Chicken Braai Pack
  • fresh coriander


  • Combine the butter-chicken paste, butter-chicken spice blend, plain yoghurt, tomato paste, paprika, ginger, garlic, olive oil, coriander seeds, cashew-nut butter, salt and pepper.
  • Score each chicken piece with 2-3 incisions. Place the chicken pieces in a large zip-lock bag and add the butter-chicken marinade.
  • Toss the chicken until the marinade penetrates the incisions. Marinate for 1 hour or overnight.
  • Preheat the oven to 200°C and line a baking tray with baking paper.
  • Heat a griddle pan. Cook the chicken pieces in a very hot pan for about 3 minutes on each side, until they have charred griddle lines.
  • Transfer the chicken to the prepared baking tray and spoon over some of the leftover marinade.
  • Roast for 25 minutes or until the chicken is cooked through.
  • Garnish the chicken with fresh coriander and serve with naan bread and yoghurt.