This simple compound butter turns basic corn on the cob into a fragrant Indian-inspired side dish perfect for pairing with tandoori chicken, chicken tikka, or lamb kebabs. The recipe makes about twice as much butter as you’ll use, but leftovers keep well (see Make-Ahead tip).
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Make Ahead Tips
The butter can be refrigerated, covered, for up to 1 week or frozen for up to 3 months. Bring to room temperature before using.
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