Delhi Jama Masjid Aslam Butter Chicken

Step 1: Prepare Chicken

Take 6 chicken legs and make deep cuts on each piece to allow marinades to penetrate well.

Step 2: First Marination

In a bowl with chicken, add 1 tsp ginger-garlic paste, 1 tsp red chili powder, and 1 tsp salt. Mix thoroughly by hand, ensuring all chicken pieces are coated. Cover and let it marinate for as long as possible (minimum 30 minutes, ideally longer).

Step 3: Prepare Second Marinade

In a separate bowl, combine 3 tbsp hung curd, 1 tsp cumin powder, 2 tsp chaat masala, 1 tsp red chili powder, 2 tsp tikka masala, 1/2 tsp salt, 1/2 tsp black salt, and juice from 1/2 lemon. Mix well to form a thick paste, ensuring no water is added.

Step 4: Second Marination

Add the prepared second marinade paste to the chicken. Mix thoroughly, ensuring each chicken piece is well-coated with the thick marinade. Let it marinate for at least 30 minutes.

Step 5: Grill/Fry Chicken

Heat a grill pan (or regular pan) on high flame. Add 2 tbsp oil and 2 tbsp butter. Once the butter melts and sizzles, place the marinated chicken pieces in the pan. Fry on high flame, flipping occasionally, until a good golden-brown color and grill marks appear on all sides.

Step 6: Slow Cook Chicken

Once the chicken has good grill marks, cover the pan and reduce the flame to low. Cook for about 10 minutes to ensure the chicken becomes soft and tender from the inside. Uncover and mix the chicken with the remaining masala in the pan.

Step 7: Prepare Sauce

In a bowl, take 1 cup curd and whisk it well. Add 1/2 cup fresh cream, 1 tsp mint, coriander & green chili paste, and 1 tsp chaat masala. Whisk everything together until smooth. This is the main sauce for the butter chicken.

Step 8: Smoke Chicken

Place a grill rack directly over a high flame on your stove. Carefully place the cooked chicken pieces on the rack. Rotate them frequently for a few minutes until they get a smoky flavor and slightly charred edges. This step is crucial for the authentic Aslam Butter Chicken taste.

Step 9: Assemble and Temper

Transfer the smoked chicken pieces into a 'tasla' (metal bowl). Pour the prepared sauce generously over the chicken. In a small pan, melt a desired amount of butter. Once the butter is hot and bubbling, pour it over the chicken and sauce. Sprinkle additional chaat masala on top. Mix everything gently to combine the flavors.

Step 10: Serve

Your delicious Aslam Tasla Butter Chicken is ready to be served. Enjoy it hot with roti, naan, paratha, or pulao.

• Use bone-in chicken for a richer flavor and juicier texture.

• Marinate the chicken for a longer period (e.g., 4-6 hours or overnight) for best results.

• Adjust spice levels in both marinades and the sauce according to your preference.

• For a spicier kick, increase the amount of red chili powder or green chili paste.

• If you don't have a grill pan, you can pan-fry the chicken until well-browned and then smoke it using a charcoal piece in a small bowl placed inside the pan, covered.