Day Before (or at Least 2 Hours Ahead): Marinate the Chicken Whisk together the yogurt, lemon juice, oil, Kashmiri chili powder, garam masala, cumin, coriander, salt, garlic, and ginger in a large bowl until smooth. Add the chicken thighs, turn to coat, cover, and refrigerate for at least 2 hours or overnight. Make the Sauces Yogurt sauce: Stir together the yogurt, garlic, lemon juice, cumin, and a pinch of salt. Refrigerate until ready to serve. Mint sauce: Blend the mint, cilantro, serrano, lemon juice, water, salt, and sugar until smooth. Add a splash more water if needed. Refrigerate until ready to serve. Set Up the Grill Set up your grill for two-zone cooking — one side on medium-high direct heat for grilling and sautéing, the other side for indirect heat at 300°F for braising and rice. Grill the Chicken Remove the chicken from the marinade 20 minutes before cooking. Shake off excess — you want a thin coating. Grill over medium-high direct heat for 4 to 5 minutes per side until charred in spots and mostly cooked through (around 150°F internal). Transfer to a cutting board and cut into roughly 1-inch pieces. Build the Butter Chicken  —  Alpine Outdoor Utility Pan Le Creuset: Alpine Outdoor Utility Pan Set the Alpine Outdoor Utility Pan over medium direct heat. Add 2 tablespoons of butter and let it melt and foam. Add the onion and poblano and cook, stirring occasionally, until deeply softened and lightly colored, about 10 to 12 minutes. Add the garlic and ginger and cook 2 minutes, stirring constantly. Add the tandoori masala, Kashmiri chili powder, and crushed kasuri methi and stir to coat everything. Cook 1 minute until toasted and fragrant. Add the tomato paste and stir into the mixture. Cook 2 to 3 minutes until darkened. Add the chopped tomatoes with their juices and salt. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally, until the tomatoes have broken down. Remove from direct heat. Purée the sauce directly in the pan with an immersion blender until completely smooth. Return to medium heat, add the remaining 1 tablespoon of butter and the heavy cream, and stir until incorporated. Add the grilled chicken to the sauce and stir to coat. Place the Utility Pan on the indirect side of the grill. Close the lid and cook at 300°F for 20 minutes. The sauce will reduce and deepen. Keep warm. Cook the Rice  —  Alpine Outdoor Dutch Oven Le Creuset: Alpine Outdoor Round Dutch Oven Rinse the basmati rice until the water runs clear. Set the Alpine Outdoor Dutch Oven over medium direct heat. Add the butter, cardamom pods, and bay leaf and stir for 30 seconds. Add the drained rice and toast for 1 minute, stirring to coat. Add the water and salt and bring to a boil. Stir once, then move the Dutch Oven to the indirect side of the grill. Close the lid and cook at 300°F for 18 minutes without lifting the lid. Remove from heat, let steam covered for 5 minutes, then fluff with a fork. Discard the cardamom and bay leaf. Pan the Paneer Heat 1 tablespoon of oil in a small skillet over medium-high heat. Add the paneer in a single layer and cook 2 to 3 minutes per side until golden and crisp. Season lightly with salt. Set aside. Make the Paratha  —  Alpine Outdoor Pizza Pan Le Creuset: Alpine Outdoor Pizza Pan Combine the flour and salt in a large bowl. Add the oil and rub in with your fingers. Add the warm water gradually, kneading until you have a smooth, soft dough — slightly tacky but not sticky. Cover with a damp cloth and rest for 15 minutes. Divide the dough into 6 balls. On a lightly floured surface, roll each ball into a thin round about 9 to 10 inches across. Brush the entire surface generously with melted butter. Fold in half, brush the top with butter again, then roll the half-moon up tightly from the straight edge into a log — like a fruit roll-up. Coil the log into a tight pinwheel and press down gently with your palm. Let rest 5 minutes, then roll the coil back out flat into a roughly 7-inch round. This process creates distinct buttery layers that puff and separate on the pan. Preheat the Alpine Outdoor Pizza Pan over medium-high direct heat for 2 minutes. Cook each paratha just enough so they are pliable but not tacky (30 seconds – 1 minute a side) but not fully cooked. Brush both sides with melted butter as they come off. Stack and keep wrapped in a clean towel. Assemble and Toast Le Creuset: Alpine Outdoor Pizza Pan Lay a paratha flat. Layer rice down the center, then butter chicken with sauce, paneer, a drizzle of yogurt sauce, and a few cilantro sprigs. Fold the sides in and roll tightly. Place the burritos seam-side down on the Alpine Pizza Pan over medium direct heat. Toast 2 to 3 minutes per side until golden and sealed. Serve with paratha alongside, extra yogurt sauce, and mint sauce.

*If you want to keep them warm for service, wrap the burritos tightly in foil (this will also help to steam the paratha and incorporate the flavors inside).

Check out the Le Creuset Alpine Outdoor Collection here: https://www.lecreuset.com/alpine-collection