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On The Coals Kasai Butter Chicken | Recipe by sousvidetools.com

On The Coals Kasai Butter Chicken

On The Coals Kasai Butter Chicken https://youtube.com/embed/y596zPF4bLg Videos curry, indian, spicy, bbq
  • COOK TIME: 30 Minutes
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Medium
  • SERVES: 6-8


For the chicken

  • 1 Lemon
  • 8 Chicken Thighs – Skin on – Bone out
  • 4 tbsp marinade

For the curry butter

  • 100g Softened Butter
  • 3 garlic cloves
  • 10g Ginger
  • 1tsp Garam masala
  • 1tsp Turmeric
  • 1tsp Ground Cloves
  • Handful of Coriander Leaves, Chopped

For the sauce

  • 3 cloves of garlic
  • 15g Ginger
  • 4 cardamon pods
  • 4 cloves
  • 1 tsp coriander seeds
  • 2 tsp Garam Masala
  • 1 tsp hot chili powder
  • 2 tsp Turmeric
  • 500ml Passata
  • 200ml Double Cream

For the herb dressing

  • 50g Parsley
  • 30g Garlic Cloves
  • 30g Lovage Leaves
  • 250g Olive Oil
  • 25ml Lemon Juice
  • 6g Maldon Salt
  • 50g Honey
  • 70ml Apple Juice
  • 10g Sesame Oil
  • 3g Dashi Granules


Does life get any better than a sharing dish of butter chicken, in this dish the chicken is cooked on the Kasai Konro Grill on skewers to get some colour and depth of flavour to really make the dish sing. Serving 6-8 people this is a great dish for get togethers with friends and family.

For us we like to make the sauce the day before so you can use some of it to marinade the chicken overnight, but if you are coming to this recipe short on time a same day marinade also works well.

Curry Butter

  •  Combine all the ingredients together and beat until fully incorporated, a mixer will take the arm work out of this and add speed.


  •  Finely dice the garlic and ginger and begin to cook in a small amount of butter and oil.
  • Once the garlic and ginger have softened add in the rest of the aromats. Continue to cook out the spices, keep them moving in the pan with a spatula, you want these spices to almost caramelise in the pan before adding the passata.
  • Reduce the passata by 1/3 before. (Remove a few tablespoons at this point for to marinade the chicken)
  • Add in the double cream and reduce by another 1/3.
  • Once reduced fold in your reserved curry butter to create the finished sauce.


  • Marinade the chicken in your butter chicken sauce. (Ideally overnight to really lock in those flavours)
  • Load up your Kasai grill and make sure the coals are glowing red.
  • Add the marinaded chicken to skewers
  • Cook the chicken on the Kasai grill. You really want to get a lot of colour on the chicken skin to replicate that of a tandoor oven, don’t be afraid to char up a bit of the skin.
  • Ensure the chicken if fully cooked before removing from the grill.

Whilst the chicken is cooking make up your herb dressing by combining all the ingredients together and blending into a fine.

When the chicken is nearly cooked bring the sauce back up to temperature over the coals on the Kasai Konro Grill.

Finally add the cooked chicken to the sauce, once the chicken is fully coated in the sauce transfer to a serving dish and finish with the herb dressing,

Let everyone tuck in.


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