A different style of butter chicken which is packed full of flavours and butter that make up for this delicious dish! A definite must try!
ASLAM BUTTER CHICKEN
Ingredients
1 tbsp + 150 grams butter + for basting
4 chicken legs on the bone
1 tbsp coriander seeds
½ tsp cumin seeds
3-4 green cardamoms
1 black cardamom
6-8 cloves
1 mace blade
1 inch cinnamon stick
4 dried red chillies
8-10 garlic cloves
1 inch ginger
½ cup yogurt
1 tsp dry fenugreek leaves (kasuri methi)
Salt to taste
Crushed black peppercorns to taste
1 tsp Tata Sampann Garam Masala
½ lemon
Ghee for drizzling
2 tbsps oil
1½ tsps chaat masala
Black salt to taste
1 tsp yellow chilli powder
¼ cup fresh cream
Yogurt-green chilli chutney as required
To serve
Rumali rotis
Lemon wedges
Onion rings
Method
1. Dry roast coriander seeds, cumin seeds, green cardamoms, black cardamom, 3-4 cloves, mace and cinnamon in a non-stick pan till fragrant. Add dried red chillies and roast for a minute.
2. Put roasted spices into a blender jar, add garlic, roughly chop ginger and add along with yogurt and dry fenugreek leaves and grind into a smooth paste.
3. Cut chicken into 2 inch pieces and transfer on to a plate. Add salt, crushed black peppercorns, Tata Sampann Garam Masala and squeeze lemon juice in it and mix well. Add yogurt paste and mix.
4. Take hot charcoal pieces in a bowl and place in a centre of the plate, add remaining cloves in it and drizzle ghee on top. Immediately cover with foil and seal the edges. Let the flavours infuse for 1-2 minutes. Remove the foil and discard the coal pieces and mix well.
5. Heat oil and butter in a non-stick grill pan, add marinated chicken pieces and cook on high heat till golden brown and crisp on both sides.
6. Meanwhile, melt remaining butter, reserve a little for drizzling and use the remaining to baste the chicken pieces while they are cooking.
7. To make the spice mix, combine together chaat masala, black salt and yellow chilli powder mix well in a bowl.
8. Transfer the cooked chicken in a bowl, sprinkle spice mix, drizzle fresh cream and yogurt-green chilli chutney and toss well. Drizzle
9. Meanwhile keep busting butter on chicken pieces and cook till fully done and take off from the heat. Transfer the chicken pieces in a bowl and spice mix, fresh cream ,yogurt green chilli chutney and toss well. Drizzle reserved melted butter and mix well.
10. Arrange on to serving plate and serve hot with rumali rotis, lemon wedges, and onion rings.
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