Topic: Butter Chicken using the Smoke Technique

[DalPuri]

Butter Chicken (Murgh Makhani)

[jb]

Looks very nice indeed.The smoking technique is very interesting I've never done that.I thought I'd seen something like that recently and remembered this recipe from the Lasan restaurant.

CLOVE SMOKED POUSSIN MARINATED IN YOGHURT AND CARDAMOM
INGREDIENTS
6 whole poussin,
quartered
For the marinade
250ml hung yoghurt
(see p6)
11/2 tbsp green chilli and
coriander paste (3 green
chillies pure?d with
a handful of chopped
coriander)
2 tbsp mustard oil
1/2 tsp cracked black
pepper
2 tsp red chilli powder
1 tsp cumin powder
1 tsp ground green
cardamom
1/2 tsp ground turmeric
1/2 tsp garam masala
salt to taste
3cm ginger, grated
7 garlic cloves, crushed
1 small onion, grated
lemon juice
For the smoking process
1 tsp cold-pressed
rapeseed oil
two pieces of charcoal
6 cloves
Marinade: in a large bowl mix together all the
ingredients for the marinade to make a paste.
Add the poussin: make some cuts in the meat, massage
the marinade into the cuts and set aside for at least
3 hours.
Arrange the poussin in a large pot, put the smouldering
coals in a small metal ramekin and place in the middle
of the poussin, add the cloves and rapeseed oil. Cover the
pot with a damp cloth, followed by the lid, and leave to
smoke for 1 hour.
Cook the poussin on a hot barbecue or under a hot grill for
3-4 minutes on each side, until cooked through. Drizzle
with lemon juice before you serve.

[rockyholland]

Great looking dish.

It's good to see others using smoke in their cooking, I often use the process (dhungar) for tikka, tandoori and biriani dishes but with melted butter ghee on the charcoal.

Highly recommended for 'special' dishes but be careful not to overuse otherwise everything will taste the same.