Sarah Todd’s Aslam Butter Chicken on the Big Green Egg

Chicken Aslam with Sarah Todd Cooking on Big Green Egg
Instagram @sarahtodd
Sarah Todd holding Aslam Chicken
Instagram @sarahtodd

After falling head-over-heels for the iconic Aslam Chicken in Old Delhi’s Chandni Chowk, Masterchef Australia favourite Sarah Todd knew she had to bring this legend home — and put her own spin on it using the Big Green Egg. Juicy, spice-marinated chicken grilled over oak and hickory, then absolutely drowned in melted butter and cream? Yeah, this is next-level delicious.

Why Sarah Todd is Obsessed with Aslam Chicken

Sarah Todd first tasted the original Aslam Chicken while filming in Delhi and hasn’t stopped raving about it since. That signature charred skin, tender meat, and the ridiculous amount of butter poured on top at the very end — it’s pure indulgence. Now she’s made it Big Green Egg-friendly so you can get the same street-style magic in your backyard.


Egg
Set Up

Recommended
Charcoal

EGG Target
Temperature

Cooking
Time

Direct

Oak & Hickory

250˚C-300˚C

Overnight to marinade



Equipment

EGG Mitt BBQ Glove

Cast Iron Grid

Premium 100% Natural Oak & Hickory Lump Charcoal

Big Green Egg XL Acacia Table Package

BBQ Tongs Silicone

EGGniter

Ingredients

1 kg chicken (whole or pieces)

2 tbsp ginger-garlic paste

1 tbsp lemon juice

1 cup yoghurt

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp garam masala

1 tsp coriander powder

1 tsp salt

250g butter (for that perfect finish)

½ cup fresh cream or more yoghurt (for that creamy magic)

1 tsp chaat masala (for a little extra zing)




Method

Sarah Todd’s Step-by-Step Method


Double Marination Magic (Sarah Todd’s Secret)


Sarah Todd swears by two marinades for maximum flavour:

  • First marinade: Mix chicken with ginger-garlic paste, lemon juice and salt. Rest 30–60 mins.
  • Second marinade: Add yoghurt and all the dry spices. Coat well and refrigerate overnight (or at least 6 hours). This is non-negotiable for that authentic taste Sarah Todd fell in love with!
  • 2. Fire Up Your Big Green Egg

Set up for direct cooking with the Cast Iron Grid.


  • Charcoal: Oak & Hickory Lump Charcoal
  • Target temp: 250–300 °C Light it up with the EGGniter and let it rip — you want proper smoke and char.
  • 3. Grill Like Sarah Todd


Place the chicken on the screaming-hot cast iron grid. Turn occasionally until golden, lightly charred and cooked through (internal temp 75 °C). The smoky aroma will be insane.




Sarah Todd preparing Chicken Skewers for Big Green Egg


The Legendary Butter Shower


Remove the chicken, place in a deep dish. Heat 250 g butter until melted and foaming. Pour it all over the chicken (don’t be shy — this is the Aslam way!). Drizzle with fresh cream or extra yoghurt, sprinkle chaat masala, and watch everyone lose their minds.

Ready to cook Sarah Todd’s version?

This Aslam Butter Chicken recipe by Team Green Ambassador Sarah Todd is smoky, buttery, creamy, and downright addictive. Fire up your Big Green Egg and thank Sarah later when your guests refuse to leave the table!

Recipe by Team Green Ambassador, Sarah Todd ✨💥

Tag @sarahtodd and @biggreeneggau when you make it — we love seeing your creations!

 

 


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