Aslam Butter Chicken – Delhi Street Food Style

Step 1: Marinate and Skewer Chicken

Marinate chicken leg quarters with yogurt, oil, a blend of 14 spices, and Simla chili pickle. Skewer the marinated chicken pieces onto flat skewers, typically 3 pieces per skewer.

Step 2: Initial Grilling

Place the skewered chicken on a charcoal grill over high heat. Fan constantly to maintain the heat and ensure smoke infuses the chicken. Grill until the exterior is well-seared and the chicken is about 50% cooked.

Step 3: Cool Chicken

Remove the grilled chicken from the skewers and place them in a large container. Arrange the chicken pieces to create a central opening, allowing air to circulate and cool the chicken down. This step is crucial before refrigeration.

Step 4: Chop and Re-skewer Chicken

Once the chicken has cooled, chop it into smaller, bite-sized pieces using a large butcher's knife. Re-skewer the chopped chicken pieces onto fresh skewers, ensuring the leg bone is pierced to keep the meat stable during the final grilling.

Step 5: Final Grilling and Clarify Butter

Place the re-skewered chicken on a hot charcoal grill for a second pass. Simultaneously, place a small pot containing butter on the same grill to heat and clarify it. This ensures the chicken is cooked through and hot before serving.

Step 6: Assemble the Dish

Once the chicken is heated through, remove it from the skewers and place the pieces into a serving bowl. Sprinkle generously with chaat masala and black rock salt. Add 2-3 tablespoons of Amul cream over the chicken and spices, mixing well to coat.

Step 7: Pour Butter and Serve

Pour a generous amount (approximately 100-200g) of the hot clarified butter over the chicken, cream, and spices in the bowl. Mix everything together thoroughly. Serve immediately with warm Rumali Roti.

• Marinade chicken for several hours or overnight for best flavor.

• Use flat skewers to prevent meat from spinning and to retain heat.

• Grill chicken over high heat to sear quickly and lock in juices.

• Cool grilled chicken before refrigerating to maintain quality and food safety.

• Ensure butter is clarified for a nutty flavor and to prevent burning milk solids.

• Adjust spice level of marinade to personal preference.

• Serve with Rumali Roti or Naan.