Gymkhana Butter Chicken Chops
Gymkhana Butter Masala Cooking Sauce (300ml)
$16.95
Hand-packed and dispatched from our Corio, Victoria warehouse, with free delivery Australia-wide on orders over $100.
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
-
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.
-
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.
-
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.
-
Add the chicken and simmer for 3 to 4 minutes, spooning the sauce over so it soaks in without washing off the char.
-
Spoon the sauce onto warm plates and stand the cutlets upright, bones up. Scatter with coriander and serve with saffron rice or warm naan.
Products in this recipe
More recipes.
Panettone French Toast
The candied peel and butter already in panettone do most of the work here, so the custa
View recipe
Panettone Trifle
Trifle is the easiest place to put leftover panettone . It replaces the sponge entirely,
View recipe
Panettone Bread and Butter Pudding
Bread and butter pudding made with panettone is a different dessert to the one made wit
View recipeNew recipes, first.
Recipes, new arrivals and gourmet gifting ideas from The Gourmet Pantry. No spam, unsubscribe any time.