Mains, Meat, Outdoor Cooking

Curry Butter BBQ Chicken

Cooking method:

Ninja Woodfire Electric BBQ Grill & Smoker
  • Prep Time: 2 hours
  • Pre-Heat Time: 6 mins
  • Cook Time: 30 mins
  • Total time: 2h 36 mins
  • Skill Easy
  • Serves 4 people

Curry Butter BBQ Chicken

A chargrilled take on butter chicken that’ll have everyone asking for seconds. Not only will spatchcocking your chicken keep it juicy, but it also cooks a lot quicker. 


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Wheat


  • 2kg whole chicken
  • Salt, as desired
  • 2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tsp chilli powder
  • 1 tsp ground coriander
  • 40g garlic cloves, peeled, grated
  • 40g ginger, peeled, grated
  • Zest and juice of 1 orange
  • 150g unsalted butter
  • Pepper, as desired
  • Naan bread, to serve
  • Yogurt, to serve

For the salad

  • 2 large cucumbers, cut into 2cm chunks
  • 2 red onions, peeled, finely sliced
  • 2 carrots, peeled, coarsely grated
  • 25g mint leaves
  • 1 tbsp nigella seeds
  • Zest and juice of 1 lemon
  • 1 lemon, sliced
  • Salt and ground black pepper, as desired

Cooking mode

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  • Step 1

    Begin by spatchcocking the chicken. Flip the chicken so it’s breast-side down on the surface. Use a pair of strong kitchen scissors to cut away the backbone by cutting up each side. Turn the chicken over and gently press down on the breastbone until you hear a light crack. Turn the legs out so that the chicken lies flat. Season the chicken generously with salt and place into the refrigerator for 30 minutes.  

  • Step 2

    Add olive oil to a small frying pan over low heat. When olive oil is warm, add the curry powder, chilli powder and ground coriander. Mix the spices into the oil and allow to bloom for 1 minute then remove from the heat. When the spiced oil has cooled, pour it into a food processor. 

  • Step 3

    Add garlic, ginger, orange zest, juice and butter to the processor and blitz until mixture turns into a deep orange butter. Season with salt and pepper.  

  • Step 4

    Remove the chicken from the fridge and use your fingers to separate the skin from the flesh. Stuff the spiced butter underneath the skin, saving a few tablespoons. Rub the remaining butter over top of the skin and place back in the fridge for 1 hour or up to overnight. Remove chicken from the fridge roughly 1 hour before cooking.

  • Step 5

    To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place. Place Crisper Basket on grill, then close the lid.  

  • Step 6

    Turn dial to GRILL. Set temperature to HI and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes). 

  • Step 7

    When the unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the chicken on the grill. Halfway through cooking, open lid and flip chicken. Close lid to continue cooking.  

  • Step 8

    Turn dial to ROAST. Set temperature to 200°C and set time to 20 minutes. Select START/STOP and continue cooking the chicken.  

  • Step 9

    Cooking is complete when the chicken reaches 75°C on an instant-read thermometer. When cooking is complete, open lid and remove chicken from grill. Rest for 30 minutes to finish cooking. 

  • Step 10

    While chicken is resting, make the salad. In a medium bowl, add cucumber, onions, carrots, mint leaves, nigella seeds, lemon zest and juice, salt and pepper. Toss together 

  • Step 11

    When chicken is done resting, carve the chicken with any resting juices on a large platter. Add salad to platter. Garnish with lemon slices and serve with yogurt and naan, warmed on the grill.