Barbecued Curry Feast

Butter Chicken

1. Put the chicken pieces into a bowl and add the lime zest, juice and salt, stirring well to mix and set aside for a few minutes. Add the yogurt, garlic, ginger, chilli flakes, black peppercorns, cumin and turmeric to a small food processor and blitz to a puree. Scoop the marinade onto the chicken and stir thoroughly so that each piece is fully coated. Cover and refrigerate for up to 24 hours (can also be frozen for future use).

2. When you are ready to cook your curry feast, remove the chicken from the fridge and thread onto 4 metal skewers. (keep any leftover marinade for use later)Preheat the BBQ to medium hot and cook the skewers for around 20 minutes until nicely charred in places.

3. As soon as you start grilling the chicken, begin the sauce by pouring the oil into a grill proof saucepan (i.e. no plastic or wooden handles) and add the butter, garlic, ginger, crushed cumin, chilli, coriander and cinnamon. Set the pan directly on the grids over a high heat and fry for a couple of minutes, taking care not to burn the spices. Add the passata and desiccated coconut along with the sugar, stirring well to mix. Bring to the boil, shut the barbecue lid, and simmer whilst the chicken is cooking.

4. Once the sauce has thickened, scoop any leftover marinade into it, stir through and cook for another 5 minutes. When the chicken skewers are cooked, use a fork to slide the meat off the skewers and into the sauce. Simmer for another few minutes so the flavours mingle, then cover with a lid, and leave over a very low heat to keep warm.

5. Just before serving the curry, sprinkle with the coriander.

Saag Aloo - Potato and Spinach Curry

1. Take a deep frying pan, preferably with lid (or you can cover with foil) and set over a medium heat directly on the grids. Pour in the oil and add the butter, allowing it to melt. Tip in the potatoes and add the onion, salt and pepper and cover. Allow to cook for a good 20 minutes, stirring once or twice, until the potatoes are beginning to soften.

2. Reduce the heat a little and stir through the garlic, ginger, mustard seeds, cumin and turmeric, cover and continue cooking for 10 more minutes. Add the spinach, cover and cook for a further 10 minutes until the spinach has wilted, then stir together and leave over a very low to keep warm.

Pilau Rice

1. Drain the rice from the soaking water. Pour the oil into a grill proof saucepan (with a tight fitting lid) and add the butter. Set over a high heat on the side burner if you have one, or onto hot grill bars if not, allowing the butter to melt. Add the cardamon seeds, cloves and cinnamon and fry for a couple of minutes.

2. Tip in the rice, stirring to coat the grains with the spicy oil and season with a little salt and pepper. Pour in enough recently boiled water so it comes 1cm above the level of the rice and allow to come back to the boil. Boil for 2 minutes then turn off the heat and leave to rest without removing from the heat. After 15 minutes it will be cooked to perfection, but it will stay warm and ready to eat for much longer so just leave it to rest until you are ready.