Aslam Butter Chicken – Old Delhi Style

Step 1: Marinate the Chicken

Marinate the chicken leg quarters in a mixture of yogurt, oil, Simla chili achar, and a blend of 14 secret spices. Ensure the chicken is thoroughly coated. Let it marinate for at least 30 minutes, or preferably longer.

Step 2: Skewer and Grill First Round

Skewer the marinated chicken leg quarters onto flat skewers, placing about 3 pieces per skewer. Place the skewers over a live charcoal grill (sigri). Grill at high heat, fanning continuously, to quickly sear the exterior and lock in the flavors. Turn frequently to ensure even cooking and prevent burning. Cook until about 50% done and the exterior is nicely charred.

Step 3: Cool the Chicken

Once partially grilled, remove the chicken from the skewers and place them in a large tub. Arrange the chicken pieces around the edge of the tub, creating a hollow center, to allow cool air to circulate and bring down the temperature. This prevents the chicken from continuing to cook internally and keeps it fresh.

Step 4: Cut and Re-skewer

Once cooled, bring the chicken downstairs. Using a large cleaver, cut the chicken leg quarters into smaller, bite-sized pieces. Re-skewer these smaller pieces, ensuring the bone is pierced in a way that keeps the meat secure on the skewer.

Step 5: Final Grill and Prepare Butter

Place the re-skewered chicken pieces back on a smaller, hotter charcoal grill. Simultaneously, place a pot of butter directly on the hot coals to melt and clarify. Add more butter as needed (e.g., a 500g block). Fan the coals to maintain high heat and ensure the chicken is cooked through and acquires a smoky flavor.

Step 6: Assemble the Butter Chicken

Once the chicken is fully cooked and hot, remove it from the skewers and place it in a small metal bowl. Sprinkle generously with chat masala. Add two large spoonfuls of Amul cream over the chicken. Mix well to ensure the cream and masala coat the chicken pieces.

Step 7: Drown in Butter and Serve

Pour a substantial amount of the hot, clarified butter from the pot directly over the chicken, cream, and masala mixture in the bowl. The butter should almost submerge the chicken. Serve immediately with warm Rumali Roti, using the roti to scoop up the chicken and the rich sauce.

• Use flat skewers to prevent the chicken from spinning and ensure even cooking over the grill.

• Grill the chicken quickly and at high heat to sear the exterior and lock in moisture and flavor.

• Allow the cooked chicken to cool slightly before cutting and re-grilling to maintain texture and prevent overcooking.

• The cooling process on the rooftop allows air to circulate, ensuring the chicken cools evenly before storage.

• The final quick grill before serving ensures the chicken is piping hot and infused with fresh smoky flavor.