Make Aslam's famous Butter Chicken at home - RECIPE
Updated: Oct 29
Most of us are just sitting at home, missing our food favorites and we are not going to feast on them anytime soon. This is why today I bring to your Kitchen the recipe from the streets of Old Delhi, the Aslam’s Famous Butter Chicken!
Now, this dish needs no introduction but for those who are living under a rock, this is not a classic butter chicken recipe with the creamy tomato gravy and the chicken tikkas, no. This is literally just Butter and Chicken, that too in the same proportions. So let’s get cooking!
First off, here the ingredients you will need for this Recipe:
· 1 tbsp + 150 grams butter
· 500g of Chicken (Preferably whole legs)
· 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 chilies
· 8-10 garlic cloves
· 1-inch ginger
· ½ cup yogurt
· 1 tsp dry fenugreek leaves (Kasuri methi)
· 1 tsp Garam Masala
· 1 lemon
· Ghee for drizzling
· 2 tbsp oil
· 1½ tsp chaat masala
· 1 tsp yellow chili powder
· Salt to taste
· Crushed black peppercorns
· Black salt
First, off we’re going to make the marinade for our chicken, and for that, you have to dry roast coriander seeds, cumin seeds, green cardamoms, black cardamom, cloves, mace and cinnamon in a non-stick pan till they are nice and fragrant. After a few seconds add dried red chilies and roast for a minute. Put all the roasted spices into a blender jar, add garlic, roughly chop ginger and add along with that some yogurt and dry fenugreek leaves and grind into a smooth paste. Our marinade is ready!
Wash the chicken pieces well, and if you’re using the whole leg cut them into two pieces. Add salt and freshly crushed black peppercorns. Also, add the juice of half a lemon and a good tsp of Garam Masala. Mix the chicken nicely and make sure it gets coated properly. Now add the marinade we made, to the chicken, and again mix it well. Marinate the chicken for about 3-4 hours.
Since Aslam’s Chicken is made in a tandoor, it has that deep smoky flavor to it. I don’t have a tandoor at my home and I’m sure you don’t. So to give that same smoky flavor what we’ll do is heat pieces charcoal for 2-3 minutes and transfer it to a bowl. Place the bowl in the center of your marinated chicken and drizzle some oil or ghee on top of it. Cover it immediately and let the smoke infuse for 4-5 minutes. Once done, discard the coal pieces and give the marinated chicken another mix.
Heat some oil and butter in a Grill pan. Put the pan on high heat and make sure it’s piping hot before you start putting the chicken. Put the chicken pieces and let them sit for one side for a minute or so. Keeping switching sides until the chicken is cooked, which takes around 10-15mins. Make sure you don’t overcrowd the pan or else chicken will start releasing its moisture. While the chicken is cooking, melt the remaining butter. Use the butter to baste the chicken pieces while they are cooking and reserve the rest.
Now we’re going to make a spice mix which we will sprinkle on the chicken later. Combine some Chaat Masala, Black Salt, and Yellow Chilli powder. If you are unable to get your hands on yellow chili powder you can use regular red chili powder but do note that the results won’t be the same as the yellow chili powder provides smokiness to the chicken. Mix all these well to make the spice mix.
Transfer the cooked chicken in a bowl, sprinkle the spice mix, add some fresh cream and some mint chutney. Toss well. Add the reserve melted butter. Yes! All of it! Give all of it a good mix. And it’s ready! Aslam’s Famous Butter Chicken made at home. Serve it with Rumali Roti and some onion rings.
Try it out and tell us about it in the comments below! Make sure you are subscribed to Daily Dialect for more similar mouth-watering recipes.