Recipe by Gymkhana Fine Foods
Gymkhana Butter Chicken Chops
- Serves
- 2-3
- Prep
- 10 min
- Cook
- 20 min
The signature dish from Ambassador's Clubhouse, Gymkhana's sister restaurant in London. Bone-in chicken thigh cutlets are coated in tandoori marinade, charred hard on the barbecue, then finished in Butter Masala sauce and served with the bones standing up. Ask your butcher for skinless thigh cutlets. Contains dairy, mustard and cashews.
Method
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Coat the chicken cutlets well with the tandoori marinade. Cover and refrigerate for at least 30 minutes, or overnight. Take them out of the fridge 20 minutes before cooking.
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Heat a barbecue or chargrill pan to high. Grill the chicken for 12 to 14 minutes, turning now and then, until cooked through and well charred on the outside.
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Pour the Butter Masala sauce into a wide pan. Swirl the water around the empty jar and add that too. Bring to a gentle boil.
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Add the chicken and simmer for 3 to 4 minutes, spooning the sauce over so it soaks in without washing off the char.
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Spoon the sauce onto warm plates and stand the cutlets upright, bones up. Scatter with coriander and serve with saffron rice or warm naan.
This amazing recipe comes directly from our friends at Gymkhana Fine Foods. Visit gymkhanafinefoods.com.
