This Butter Garlic Chicken is juicy, tender, and full of flavor as it is coated in garlic, spices, and butter. It can be enjoyed with fried/flavored rice or can also be used as a filling for chicken roll.
Preparation Time: 5 minutes
Cooking Time: 40 – 50 minutes
Yield: Three servings
1. One pound boneless chicken (cleaned/washed and cut into pieces)
2. Three teaspoons chopped garlic
3. Three green chilies (chopped)
4. Two cup vegetable mix (green/red/yellow bell pepper, spring onion)
5. Half cup onions (roughly chopped)
6. One teaspoon of black peppercorn powder
7. One teaspoon of chicken curry masala
8. One teaspoon of red chili flakes
9. Four teaspoon corn starch (corn flour)
10. Salt to taste
11. Four tablespoons of butter
1. A piece of charcoal
2. Half teaspoon ghee
1. Take chicken in a bowl and add two teaspoons of garlic paste, one teaspoon of black peppercorn powder, one teaspoon of butter, and half a teaspoon of salt.
2. Cover the bowl and set aside for overnight.
1. Take a pan over medium flame and add two tablespoons of butter
2. Add chicken to it and saute for fifteen minutes
3. Add two teaspoon of corn starch and mix well, saute for ten minutes
4. Take chicken out of the pan and keep aside
5. Add two tablespoons of butter
6. Add chopped garlic and green chilies, saute for one minute
7. Add onion and saute for one minute
8. Add vegetable mix (green/red/yellow bell pepper, spring onion)
9. Add red chili flakes, black peppercorn powder, chicken curry masala, salt and mix well
10. Cook for ten minutes
11. In a bowl mix two teaspoons of corn starch and half a cup of water to make a mixture
12. Add this mixture to the vegetables in a pan and cook for two minutes while stirring
13. Add chicken and mix well
14. Cook for Two minutes while stirring
15. Switch off the stove and move the chicken around the corner making space in the middle
16. Now put a small steel bowl in the middle of the pan
17. Heat a piece of charcoal directly over stove flame until it starts glowing
18. Put the glowing charcoal using a tong in a steel bowl and immediately drop a half teaspoon of ghee over charcoal
19. Quickly cover the pan with its lid for a minimum of fifteen minutes.
1. If you are out of cornflour then you can also use all-purpose flour
Shweta is an IT consultant and engineer by day. A cooking enthusiast, she loves experimenting with food. Usually found hooked to Netflix or crafting knick-knacks for home decor, over weekends.