Shipwreck's Smoked “Bombay-ish Butter Chicken” - Dizzy Pig

Name: Shipwreck's Smoked “Bombay-ish Butter Chicken” - Dizzy Pig
Ingredients: 4-6 lb whole chicken; 1-2 Tbsp Dizzy Pig Bombay Curry-ish Seasoning (I do a liberal coating as I want those all those spice notes and aroma in the dish, but use as much as you prefer); Butter Sauce; 1 small yellow onion, diced; 1 Tbsp ginger, grated or minced; 3 cloves garlic, minced; 2-3 Tbsp butter; 2 tsp Garam Masala; 1 tsp ground cumin; 1-2 tsp Dizzy Pig’s Bombay Curry-ish; 14 oz can tomato sauce; 1 cup heavy cream; 1 cup water

dizzypigbbq.com

Here's my twist on the classic Indian “Butter Chicken”, with a whole spatchcock chicken. I love the added smoky element it gives to the dish.

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Smoker
Instant-read thermometer
Cast iron skillet
Pot
Kitchen shears
Chef's knife
Cutting board
Grater
Paper towel
Measuring spoon
Measuring cup
Can opener
Stove

Ingredients

4-6 lb whole chicken
1-2 Tbsp Dizzy Pig Bombay Curry-ish Seasoning (I do a liberal coating as I want those all those spice notes and aroma in the dish, but use as much as you prefer)
Butter Sauce
1 small yellow onion, diced
1 Tbsp ginger, grated or minced
3 cloves garlic, minced
2-3 Tbsp butter
2 tsp Garam Masala
1 tsp ground cumin
1-2 tsp Dizzy Pig’s Bombay Curry-ish
14 oz can tomato sauce
1 cup heavy cream
1 cup water