Saturday, 20 June 2020

Aslam’s Butter Cream Chicken


Few days back one of the foodie friend Rakesh Sharma ji had posted this fabulous recipe in a group. I was very tempted to make this recipe... and believe me this recipe is worth making.. 
Sharma ji had mentioned in his post that Aslam’s Butter Chicken is a very famous dish sold at Aslam Chicken near Jama Masjid, Old Delhi. 
This dish is very different in look and taste from the Punjabi butter chicken recipe. 
In the actual dish Aslam Chicken grills the marinated chicken pieces on a charcoal grill and then the main key ingredients other than the chicken is loads of Butter, fresh cream and curd. The spices that are used in the dish are a top secret. If you scroll the net, there are loads of videos that teaches us to make the Aslam Butter Cream Chicken, Since this recipe was tried and tasted, I preferred to adapt this recipe. 
It’s a very easy recipe... we can grill the chicken in an oven at home, or on a skillet. 
To get the smoky charcoal flavour, heat up the charcoal and place the hot charcoal on a small plate in between the marinated chicken, pour a tsp of ghee and cover the bowl for a minute - I have used this technique and this was not mentioned in the original recipe and it’s optional. 
 Then the chicken can be grilled and further method can be followed as per the recipe. I personally have not visited the restaurant and tasted the original dish, but this recipe indeed very delicious and my family loved the dish... I have added the Garam Masala powder which was not mentioned in Sharma ji’s recipe. Also I have reduced the quantity of the chicken, hence changed the quantity of the other ingredients and have added the butter as per my requirement. The original recipe calls for around 100 grams plus butter. The method follows the same.. 

For Marinating the Chicken 
Ingredients 
500 grams Chicken cut pieces 
1/2 cup of Hung Curd
1 tsp Ginger paste
1 1/2 tsp Garlic paste
1/2 to 1 tsp Chilli paste
Juice of 1 small size lime 
Salt to taste 
1/2 tsp Pepper Powder 
1/2 tsp Garam Masala powder 
1/2 tsp Kasuri Methi
1 tsp Cumin seed powder 
1 tbsp Amul Butter

Method 
Marinate the chicken pieces with all the above ingredients and keep the marinated chicken for 5 to 6 hours. We can use a hot burn charcoal to give a smoky flavour to the dish as mentioned in the description. 

To make the Butter Cream Chicken 
Ingredients 
Marinated Chicken
1/2 cup of Hung Curd 
1/4 cup of Fresh Cream
1/2 tsp Chaat Masala
1 tbsp Butter for Grilling 
4 tbsp and more Melted Butter

Method 
Preheat the oven at 180 degrees celsius. Take a baking tray. Take the marinated chicken and place the chicken pieces on the baking tray. Rub 1/2 tbsp of butter on the chicken pieces and turn the chicken pieces. Grill the chicken pieces at 180 celsius for 15 minutes. Remove the baking tray, apply the remaining 1/2 tbsp butter on the chicken pieces and turn the chicken pieces and continue to grill the chicken pieces at 200 degrees celsius for 15 minutes. Once done, the chicken pieces are golden brown, remove the chicken pieces from the baking tray. For the gravy, take a pan, add the remaining marinated juices into the pan. Let the water of the marinated juices reduce a bit, add the chicken pieces and coat the chicken pieces with the marinated juices. Switch off the flame. Transfer the chicken pieces into a serving bowl, now take a bowl, add the hung curd and the cream into the bowl and mix the ingredients together. Sprinkle the Chaat masala. Pour the curd and the cream over the chicken. Mix the ingredients together. Now pour the melted butter over the chicken. The chicken is supposed to be drenched in butter... but I used less butter for health reasons... Serve this unique butter chicken with rumali roti, sliced onion and lime.

2 comments:

  1. Thanks for sharing the best information and suggestions, If you are looking for the best Asian Recipes, then The Craver’s Guide. Highly energetic blog, I’d love to find out some additional information.

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  2. Thank you for very usefull information.. how to make butter

    ReplyDelete