Name: Old Delhi Style Aslam Butter Chicken
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Boneless Chicken, cut into bite-sized tikka pieces; 3 tbsp Strained Yogurt, for marinade; 1 tbsp Ginger-Garlic Paste, divided; 1½ tsp Chaat Masala, divided, crucial for the tangy flavor; 1 tsp Ground Black Pepper, freshly ground; 15 g Green Chili Pepper, crushed into a rough paste; 50 g White Butter, melted; 60 ml Fresh Cream, whisked smoothly; ½ tsp Salt, to taste

1 hr 45 mintotal

45 min hands-on1 hr hands-off

Prep 25 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Ingredients

300 gBoneless Chickencut into bite-sized tikka pieces
3 tbspStrained Yogurtfor marinade
1 tbspGinger-Garlic Pastedivided
1½ tspChaat Masaladivided, crucial for the tangy flavor
1 tspGround Black Pepperfreshly ground
15 gGreen Chili Peppercrushed into a rough paste
50 gWhite Buttermelted
60 mlFresh Creamwhisked smoothly
½ tspSaltto taste

Quantities are for 2 servings.

You'll need: Stovetop.

Includes marination time.

Method

In a mixing bowl, combine the hung curd, ginger garlic paste, half of the chaat masala, black pepper powder, crushed green chillies, and salt. Toss the chicken pieces in this marinade until well coated.
Roast or grill the marinated chicken on a hot pan or in an oven until completely cooked through and slightly charred on the edges.
While the chicken cooks, whisk the fresh cream in a separate large serving bowl until entirely smooth.
Transfer the hot, freshly grilled chicken pieces directly into the serving bowl containing the whisked cream.
Pour the hot, melted white butter generously over the chicken and cream.
Sprinkle the remaining chaat masala over the top and toss everything together vigorously so the buttery cream creates a rich coating over the charred chicken.
Serve immediately while piping hot.

How to tell it's done

Juicy, charred chicken swimming in a velvety, tangy butter-cream pool.

Getting it right

Tip

The dish heavily relies on the contrast between the piping hot, charred chicken and the rich, room-temperature cream-butter mix. Do not cook the cream on the stove.

What to serve it with

Best enjoyed with Roomali Roti or soft Khamiri Roti to soak up the buttery sauce.

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