BBQ Chicken Madras Recipe

BBQ Chicken Madras - La Cuisine d'Helene

Last Saturday my daughter texted me to ask if we were still having a family dinner on Sunday. We usually like to meet on Sundays, at our place, for board games and a meal. It's nice to catch up on what we did during the week and we just relax and have fun.

On Sunday morning I still did not know what to make for dinner. The weather was very nice so I decided that we would have a BBQ. I went to the grocery store and the chicken breasts were on special. When I came back home I still did not have any plans for dinner. I started to look inside the pantry and saw all of these amazing Patak's products that I have received not too long ago. Ten minutes later I had chicken breasts marinating in Tikka Curry paste and Madras Curry paste. You only need two ingredients for the marinade: plain Greek yogurt and any kind of curry paste. The yogurt makes the chicken very moist. I like to use thick yogurt when marinating meat, that's why I like to use Greek yogurt. You can let the chicken pieces marinate all afternoon.

Not too long ago we bought a Komado Joe and we have been playing with it to master this new BBQ technique. Before we had propane BBQs, they are easier to use. But you can't beat the taste of food on a Komado Joe. This chicken was cooked at 350F and did not dried out, it was so tender and delicious and my favorite of the two curry pastes is Madras.


BBQ Chicken Madras - La Cuisine d'Helene



















BBQ Chicken Madras

Ingredients:
450g Skinless, boneless chicken breasts
125 ml Greek yogurt
60 ml Madras Curry Paste

Directions:
1- In a bowl mix Greek yogurt and Madras Curry Paste with a fork.
2- Add chicken pieces. Let marinate at least 2 hours in the fridge.
3- Preheat your BBQ at 350F.
4- Place on grills and cook until the chicken is cooked turning every 5 minutes.
5- Serve with rice and Naan bread.


What to do with leftovers?

The next day we made pizza with leftovers.

To make it: warm Naan bread in the over for 5 minutes. Spread tzatziki dip on top of the Naan. Take the chicken out of the fridge and slice thinly. Place of top of the dip. Decorate with fresh cilantro and you can add a splash of fresh lime juice before eating.

BBQ Chicken Madras - La Cuisine d'Helene






16 comments

  1. I love the flavoring in this dish, Helene. So incredibly easy to make too!

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    1. Thanks Matt, leftovers were even better the next day :)

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  2. Wow Helene, that looks simply amazing! I started drooling and all. I use similar mixes like Pataks sometimes but the brand I use is Shans. Great idea making those pizzas with leftovers.

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    1. We have been enjoying all recipes I have made so far using Pataks. You should look at my recipe for Dark Chocolate Ginger Loaf using their Major Grey Chutney. My family loves it.

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  3. Pinned this gorgeousness. YUM! So glad to have met you!

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    1. So nice of you for pinning, thanks so much. Me too I am glad we met and now that we follow each other :)

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  4. i need some of that red curry paste. such a great addition to any dish

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    1. I am impressed with this curry paste. I can see that chicken on my table this summer for Dinner quite often.

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  5. Beautiful plate Helene and your chicken looks very tender and moist. Madras is my favorite brand for curry powder but I've yet to try their paste. I'm pleased to have your BBq recipe.
    Sam

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    1. Thanks so much Sam. I have to be honest that I love the Madras also. It was my first time trying it.

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  6. Oh my, this looks wonderful! I love how simple this is, too :)

    Amy | Club Narwhal

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    1. Sometimes with need these quick, delicious recipe for a meal that guests will love :)

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  7. Oh my! This recipe is mouthwatering! Will definitely try it for dinner :)

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