Nick’s Pick | BBQ Indian-Inspired Chicken Breasts
with Black Salt-Cilantro Butter & Garlic Naan
Cooking time
20 minutes
Servings
2/4
Calories
830 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Tickle your taste buds with our Mellow Mumbai spice blend. It lets loose hints of coriander, turmeric and fenugreek in all the right spots on your tongue. The Indian-inspired tastescape is even more tantalizing with a turn on the grill, so get it all over these chicken breasts before tossing them on the barbecue. Plate the meat in slices, flanked by grilled Asian greens and hot naan brushed with garlic oil. Topped with an unctuous blend of butter, buttermilk, black salt and fresh cilantro, it’s worth melting for!
We will send you:
- 2 Chicken breasts
- 450g Asian greens (yu choy or gai lan)
- 2 Garlic cloves
- 1 Bunch of cilantro
- 15ml Tomato paste
- 30ml Buttermilk
- 2 Naan
- 4g Black salt
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk, Wheat
You will need:
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
BBQ (or grill pan)
Basting brush
Total Fat
40 g
Saturated Fat
12 g
Sodium
3240 mg
Total Carb
71 g
Sugars
8 g
Protein
52 g
Fibre
9 g
Preparation
Mise en place
Heat the BBQ on high, making sure to oil the grill first. In a large bowl, combine the tomato paste, ⅔ of the buttermilk, 1 tbsp oil (double for 4 portions), ⅔ of the spices and S&P. Add the chicken; toss well. Remove the bottom ½ inch of the gai lan stems. Place 2 tbsp butter (double for 4 portions) in a small bowl to soften. Mince the garlic. Roughly chop the cilantro leaves and stems.
Grill the chicken
Add the chicken* to the BBQ (or to a grill pan heated with a drizzle of oil on medium-high, partially covered) and grill, 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain. Reserve the grill pan, if using.
Grill the gai lan
In a medium bowl, combine the gai lan, a drizzle of oil, all but a pinch of the remaining spices and S&P. Add to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 2 to 3 min. per side, until slightly charred and tender. Transfer to a plate and reserve the grill pan, if using.
Make the black salt-cilantro butter
To the bowl of softened butter, add ½ the cilantro, the remaining buttermilk and spices, ⅓ of the garlic and a pinch of the black salt; stir well.
Make the garlic oil & grill the naan
In a second small bowl, combine the remaining garlic and 1 tbsp oil (double for 4 portions). Add the naan to the BBQ (or to the reserved grill pan heated on medium-high) and grill, 1 to 2 min. per side, until beginning to brown. Transfer to a cutting board and brush with the garlic oil. Cut into wedges.
Plate your dish
Divide the chicken, gai lan and naan between your plates. Top the chicken with the black salt-cilantro butter. Garnish with the remaining cilantro and black salt. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
