After tasting the iconic Aslam Chicken in Chandni Chowk, Sarah Todd couldn’t resist creating her own version on the Big Green Egg. This dish is all about juicy marinated chicken, grilled to smoky perfection, and drenched in buttery, creamy goodness. It’s the kind of recipe that leaves you wanting to lick the plate clean.
EGG
|
Recommended
|
EGG Target
|
Cooking
|
|
Direct |
Oak & Hickory |
250˚C-300˚C |
Overnight to marinade |
EquipmentPremium 100% Natural Oak & Hickory Lump Charcoal Big Green Egg XL Acacia Table Package |
Ingredients1 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
-
Marinate the chicken: Yoghurt, garlic, ginger, lemon and mix well. Now add the spices and yoghurt for a second marinade and let the chicken soak up that flavour – overnight for maximum deliciousness!
-
Fire up the Big Green Egg: Yep, that smokey char is essential. Grill the chicken until it's golden and slightly crispy on the edges. The aroma alone will have your neighbours knocking!
-
Melt. That. Butter: Once the chicken is off the grill, it gets drenched in a creamy yoghurt sauce, a sprinkle of chaat masala and then the finale, butter (yes, you read that right) and. The richness is out of this world!
So here's Sarah Todd's take on this legendary dish – buttery, smokey, and downright irresistible. ✨💥
Recipe by Team Green Ambassador, Sarah Todd!
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.