Smoked Butter Chicken
Smoked Butter Chicken. In a small bowl, combine butter, scallions, garlic, minced fresh herbs, Traeger Chicken Rub and lemon juice. Blend well with a wooden spoon. Smoked Butter Whole Chicken that's moist and super flavorful! Smoked Whole Chicken is one of our latest smoked recipes and it is sure to be a crowd pleaser. Warm up the sauce, add the chicken to the sauce and bring it up all up to a simmer. To cook Smoked Butter Chicken you need 24 ingredients and 11 steps quickly.
The ingredients needed to make Smoked Butter Chicken:
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of Sauce
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2 of tomatoes
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1/2 cup of fried onion
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1/2 cup of fresh onion
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2 Tblsp of oil
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2 Tblsp of Rama margarine
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1 tsp of garlic
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2 tsp of turmeric powder
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1 tsp of red chilli powder
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2 tsp of salt
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1 tsp of crushed green chilli
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2 cups of milk
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1 tsp of sugar
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Squeeze of lemon juice
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1 tsp of Suhana butter chicken mix
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250 ml of fresh cream (optional)
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of Fresh chopped dhania
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of cubes Chicken
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1 kg of chicken fillet cut in cubes
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1 tsp of salt
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1 tsp of turmeric powder
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2 tsp of Suhana butter chicken mix
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1 tsp of garlic
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3 Tblsp of thick plain yoghurt
Steps to make Smoked Butter Chicken:
- Liquidise tomatoes, fresh onion and fried onion until completely smooth.
- Heat oil and margarine in a pot. Add tomato mixture. Allow cooking for 15 minutes.
- Add spices – turmeric powder, red chilli powder, salt, sugar, lemon juice and garlic to the mixture.
- Add milk. Allow to cook until oil comes up to the top.
- Marinate your chicken with all the ingredients – salt, turmeric powder, Suhana butter chicken mix, garlic, plan yoghurt and cook in a tandoori oven or normal oven.
- Cook chicken until slightly brown. Remove from oven.
- Add chicken to sauce mixture and cook for 10 mins.
- Add fresh cream and dhania. Let it boil. After 5mins switch stove off.
- Take a coal and light it until it is completely heated.
- Put coal in a small bowl and add to the center of butter chicken pot. Add oil to the coal and quickly close the lid. Do not open for 10mins or until you are ready to serve.
- Serve with naan/roti or rice.
It starts in the sour curdle of buttermilk, then braves the smoke and flames to make it through ok. Finally, it ends in the happy crunch of perfectly fried chicken. Buttermilk Barbecue Smoked Chicken brings together two techniques that result in one tasty bird! Buttermilk has long been used as a tenderizer for brining chicken prior to frying. I mixed this well and then injected the chicken all over, paying special attention to the breasts.
