Garlic Butter Chicken
Serves: 4-5
Ingredients
For the Chicken:
1 kg chicken – cut into 8-10 curry pieces, or use drumsticks/thighs
2 tbsp yogurt
1 tbsp ginger-garlic paste
1 tsp salt
1 tsp black pepper, crushed
½ tsp white pepper
1 tsp coriander powder
1 tbsp lemon juice
2 tbsp oil for searing
For the Garlic Butter Sauce:
5 tbsp butter – unsalted preferred
1½ tbsp oil – keeps butter from burning
8-10 garlic cloves, finely chopped
1 inch ginger, julienned – those strips you see in the pic
2-3 green chilies, slit
½ tsp crushed black pepper
½ tsp chicken powder or ½ cube chicken stock – optional, for depth
¼ cup chicken stock or water
2 tbsp fresh coriander, chopped
1 tsp lemon juice
Instructions
1. Marinate the chicken:
Mix chicken with yogurt, ginger-garlic paste, salt, black pepper, white pepper, coriander powder, and lemon juice.
Rest 30 mins minimum, 2 hours if you have time.
2. Cook the chicken:
Heat 2 tbsp oil in a wide pan or karahi on medium-high heat.
Add chicken pieces and sear 4-5 mins per side until light golden.
Lower heat, cover, and cook 15-18 mins until chicken is tender and cooked through. There should be very little water left.
Uncover, turn heat to high, and sauté 2-3 mins to get that slight char you see in the photo. Set aside.
3. Make the garlic butter sauce:
In a small pan, heat butter + oil on low-medium. Don’t let butter brown too much yet.
Add chopped garlic and ginger juliennes. Sauté 1-2 mins until fragrant and garlic is light golden. Don’t burn it or it’ll taste bitter.
Add slit green chilies, crushed black pepper, and chicken powder. Cook 30 seconds.
Pour in ¼ cup chicken stock or water. Let it bubble 1 min. Sauce should look glossy and slightly thick.
Turn off heat. Stir in lemon juice and half the chopped coriander.
4. Finish and serve:
Transfer cooked chicken to a serving bowl.
Pour the hot garlic butter sauce all over, like in your picture.
Garnish with remaining fresh coriander.
Serve immediately while the butter is still glistening.
Pro tips:
That golden sauce: The color comes from cooking garlic in butter just until light golden, then adding stock. If your sauce looks pale, your garlic didn’t cook enough.
No dry chicken: Don’t overcook in step 2. Bone-in pieces stay juicier than boneless.
Extra glossy: Add 1 tsp honey to the sauce for shine and a hint of sweetness that balances the garlic.
Spice level: Add chili flakes or more green chilies if you want it hotter.
