Recipe Smokey Butter Chicken

1. Cover the bottom of an oven-safe dish with oil, cover with rice, then season with salt and pepper. Pour 2 cups of water over rice and top with cherry tomatoes and onions. Place foil tightly over the dish and poke holes in the foil with a skewer.

2. In a mixing bowl, add Greek yogurt, butter, jalapeños, ginger, garam masala, chili powder, cumin, salt, and heavy cream. Make a few insistions on the skin of a spatchcocked chicken, then spread the sauce over the skin. (If you have time, you can do this step 2 hours, up to 1 day ahead of time and let the chicken marinate with this sauce).

3. Place the chicken skin up on top of the foil and bake for 45 minutes at 350 °F, until the thickest part of the chicken is 165 °F. Remove from oven and light a small piece of apple wood on fire, place it next to the chicken and cover the whole dish with a glass bowl. Let the chicken sit in the smoke until it starts to die down. Serve chicken with the rice.

4. NOTE: If your butcher is unable to spatchcock your chicken, use kitchen shears to cut out the back bone then pull apart the chicken and place skin-side up.

It's ready!