Korma-Butter Fusion Chicken

Today, we’re merging the aromatic world of Indian cuisine with the smoky essence of British BBQ.

Picture this: the creaminess of korma meets the richness of butter chicken, all grilled to perfection on your Kamado Joe Classic 3.

Ready to embark on this flavourful journey? Let’s get started!

Prep Time: 2 hours for marination + 15 minutes prep
Cook Time: 30 minutes
Feeds: 4-5 curry-loving BBQ enthusiasts

Ingredients:

For the Chicken:

• 1 kg boneless, skin-on chicken thighs
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 400 ml double cream
• 150 grams unsalted butter
• 2 tbsp vegetable oil
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 2 tablespoons brown sugar (you can adjust the amount based on your desired level of sweetness)
• Salt to taste

For the Marinade:

• 200 ml Greek yoghurt
• Juice of 1 lemon
• 1 tsp turmeric
• 1 tsp cumin
• Salt to taste

Instructions:

Marinade Magic:

In a bowl, mix together Greek yoghurt, lemon juice, turmeric, and cumin. Add the chicken thighs and ensure they’re well coated. Marinate for at least 2 hours, or overnight for best results.

Kamado Joe Classic 3 Prep:

Fire up your Kamado Joe Classic 3 to a medium heat, aiming for a temperature of around 180°C to 200°C.

Crispy Chicken Prep:

Once the grill is at the desired temperature, place the marinated chicken thighs skin-side down above the live fire for a few minutes to get that skin nice and crisp.  Once you are happy with the skin insert the deflectors and continue the rest of the cook indirect.

Flip the chicken and continue cooking for another 15 minutes or until fully cooked.

Sauce Symphony:

In a separate pan (you can use a cast-iron skillet on the grill), melt half the butter with vegetable oil. Add onions, garlic, and ginger. Sauté until soft.

Stir in garam masala, turmeric, cumin, coriander and sugar.

Add double cream and remaining butter. Let it simmer for 20-30 minutes.

The Grand Finale:

Add the crispy-skinned chicken to the sauce, ensuring the skin remains above the sauce level to keep its crispiness.

Simmer together for about 10 minutes.

Serve with basmati rice or naan bread.