In the winding lanes of Old Delhi, a single street stall transforms simple chicken into something almost mythical. At Aslam Chicken the approach is unapologetically indulgent: charcoal-seared chicken that is later drenched in cream and an astonishing amount of clarified butter. This is street cooking elevated by technique, timing, and a joyful refusal to be subtle. For anyone who loves bold cooking, recipes, bon apetit moments, this is a lesson in how heat, smoke, and fat can combine to make the ordinary extraordinary.
The rooftop grill: where fire meets flavor
The process begins on a quiet rooftop. Rather than a tandoor, meats are cooked on a sigri, the open charcoal grill that gives food that unmistakable char and wood-smoke perfume. High heat and proximity to live coals create rapid searing, locking in juice and building a browned exterior that carries a smoky backbone through the rest of the dish.
Flat metal skewers are used to thread leg and thigh quarters. Their shape matters. As they heat, the skewers radiate inward, helping cook the meat from the inside while the flat profile keeps pieces from rotating on the spit. Spacing is deliberate: leaving room between skewers allows heat to wrap around each piece, ensuring even sear and no crowded, steaming meat.
The marinade and the first sear
The marinade is intentionally secretive, but the essentials are clear: yogurt for tenderness, a generous glug of oil to bind spices, and a complex mix of around a dozen spices. A pickle or achaar—often a simla chili pickle—appears on the table as a bright, acidic counterpoint. The chicken that comes off this first grill is smoky, salted, lightly spiced, and already singingly delicious.
Downstairs finishing and the glorious butter bath
After the rooftop sear, the operation moves to the street-level counter where a master butcher trims and arranges pieces for a final, blistering finish. This final grill is hotter still; the goal is to bring the interior up to a safe temperature while re-establishing an intensely caramelized surface.
Then comes the defining flourish: cream followed by a literal bath of clarified butter. The butter is gently clarified to add nuttiness and shine, then poured in liberally so the chicken literally floats in it. Black rock salt and a tangy chot masala finish the bowl, lending umami and brightness that prevent the dish from feeling one-note.
What truly sets it apart
Several features distinguish this version from the tomato-forward renditions popular elsewhere. There is no tomato base here. Instead the smoke, spices, cream, and butter are the stars. The result is intensely rich yet balanced by the acidity of masala and the char of the grill. One could call it butter chicken in the purest sense: chicken accented and exalted by butter rather than cloaked in sauce.
"This is actually buttered chicken" — a perfectly accurate summary of the experience.
A street-style butter chicken to try at home
Recreating an Old Delhi–inspired butter chicken at home is less about copying exact quantities and more about embracing the layers of technique: a vibrant marinade, a fast sear for smoke and char, and a luxurious finish. Below is a scaled, practical version faithful to the spirit.
Ingredients
- 2 pounds bone-in chicken thighs or leg quarters
- 1 cup plain yogurt (full fat)
- 2 tablespoons neutral oil
- 1 tablespoon grated ginger
- 4 cloves garlic, crushed
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- Salt to taste
- 1/2 cup heavy cream
- 6 tablespoons clarified butter or ghee (start here and adjust)
- Chaat masala or black rock salt for finishing
- Thin flatbreads like roomali roti or warmed naan to serve
Method
- Mix yogurt, oil, ginger, garlic, and spices into a marinade. Toss chicken to coat and allow to marinate for at least 2 hours or overnight.
- Preheat a grill or heavy skillet until very hot. Sear the chicken at high heat to get a deep char, about 4 to 6 minutes per side depending on thickness. The goal is fast searing to lock juices.
- Finish the chicken in a 350°F oven until the internal temperature reaches 165°F.
- Heat cream gently in a small pan. Add clarified butter and warm until combined. Pour over the cooked chicken and sprinkle with chaat masala and crushed black rock salt.
- Serve with thin breads and a side of fresh pickles or achaar for contrast.
Expert tips and tricks
- Embrace high heat. Fast searing creates the flavor that carries the dish. A cast iron skillet or hot grill works well if a sigri is not available.
- Use full-fat dairy. Yogurt and cream provide richness and mouthfeel that thinner versions lack.
- Clarify the butter. Removing milk solids gives the butter a nutty aroma and raises its smoke point so it can be warmed without burning.
- Balance with acid. A sharp pickle or a squeeze of lemon keeps the richness from becoming cloying.
- Food safety. Let seared chicken rest briefly and ensure proper cooling before refrigeration; reheat to at least 165°F before serving.
Why it matters
Food like this teaches a simple lesson: technique and intention matter more than complexity. Simple ingredients handled with skill deliver emotional impact. For anyone passionate about cooking, recipes, bon apetit, the Old Delhi approach is a reminder that flavor comes from heat, smoke, fat, and seasoning working together. It is an invitation to be generous with technique and joyful with indulgence.
Recreate the essence at home, savor it as a special treat, and let the experience shift expectations about what butter chicken can be.
For cooks who love trying bold, soulful dishes, this is a must-try inspiration that celebrates the best of street-level cooking, recipes, bon apetit.
This article was created from the video India's Best Butter Chicken is on the Streets of Delhi | Street Eats | Bon Appétit with the help of AI.
India's Best Butter Chicken on the Streets of Delhi | cooking, recipes, bon apetit. There are any India's Best Butter Chicken on the Streets of Delhi | cooking, recipes, bon apetit in here.
