Want to make that delicious, mouth-watering Butter Garlic Chicken you love at restaurants? Now you can make it right at home, and it’s so easy you’ll forget about takeout! This recipe shows you how to make a simple, beginner-friendly Butter Garlic Chicken that’s packed with flavour.
We use everyday ingredients to create a cheesy, garlicky marinade that makes the chicken incredibly soft and juicy. It’s the perfect starter for any party or a special weeknight meal. Get ready to impress your family and friends with this amazing hotel-style Butter Garlic Chicken!
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Ingredients List:
- Chicken: 250-300g boneless chicken, cut into pieces
- For the Marinade:
- Ginger-Garlic-Chilli Paste: 1.5 tbsp (crushed, use more garlic than ginger)
- Spices:
- Chilli Flakes: A small pinch
- Black Pepper Powder: A little less than 1/2 tbsp
- Cumin-Coriander Powder (Jeera-Dhane): 1/2 tbsp
- Garam Masala: 1/2 tbsp
- Chaat Masala: Less than 1/2 tbsp
- Salts:
- Black Salt (Kala Namak): A pinch
- Regular Salt: A small pinch (use less, as butter and black salt are also salty)
- Herbs & Citrus:
- Fresh Coriander: Chopped
- Lemon Juice: 1.5 tbsp (from about half a lemon)
- Dairy:
- Cheese: 1.5 cubes (like Amul), grated
- Butter: 6 tbsp, melted and cooled
- For Cooking:
- Extra Butter: As needed for cooking
- Skewers (wooden or steel)
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Step-by-Step Instructions:
- Prep the Chicken: Make sure your chicken is washed and completely drained of water. It’s helpful to prick the chicken pieces with a knife so the marinade can soak in deeply.
- Make the Marinade: In a bowl with the chicken, add all the marinade ingredients: ginger-garlic-chilli paste, chilli flakes, black pepper, cumin-coriander powder, garam masala, chaat masala, both salts, and chopped coriander.
- Add Dairy: Add the grated cheese, lemon juice, and the 6 tbsp of cooled melted butter to the chicken.
- Mix and Marinate: Mix everything together very well. Make sure every piece of chicken is coated in the marinade. Cover the bowl and let it marinate in the fridge for at least 5-6 hours. For the best, most flavorful results, you can marinate it overnight.
- Skew-Up: After marinating, give the chicken another good mix. Thread the chicken pieces onto your skewers.
- Cook the Chicken: Heat a tawa (flat pan) or frying pan over medium heat. Add a cube of butter and let it melt.
- Place Skewers: Carefully place the chicken skewers on the hot tawa.
- Cook and Baste: Let the chicken cook on medium heat. After about 2 minutes, add a little more melted butter over the chicken.
- Turn and Repeat: Patiently cook the chicken, turning the skewers every 2 minutes or so to cook all sides. Keep adding a little butter each time you turn them. This keeps the chicken moist and gives it a beautiful golden-brown colour.
- Finish Cooking: Continue this process for about 7-8 minutes, or until the chicken is fully cooked, juicy, and nicely browned on all sides.
- Serve: Your delicious, hotel-style Butter Garlic Chicken is ready! Serve it hot.
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Cooking Tips for Better Results:
- Marination is Key: Don’t skip the marination time. At least 5-6 hours (or overnight) makes the chicken super tender and flavorful.
- Prick the Chicken: Poking small holes in the chicken with a knife helps the marinade get deep inside.
- Use Cooled Butter: When adding melted butter to the marinade, make sure it’s cooled down. Hot butter can start to cook the chicken and curdle the cheese.
- Medium Heat is Best: Cook on a medium flame. High heat will burn the outside before the inside is cooked.
Variations:
- Vegan Version: This recipe is chicken-based, but you can use the same marinade with cubes of firm tofu or paneer. Just swap the butter for vegan butter and use a plant-based cheese.
- Spicier Version: If you like it hot, add more green chilli paste or a pinch of red chilli powder to the marinade.
- Kid-Friendly Version: To make it mild for kids, you can skip the green chillies and chilli flakes entirely. The cheesy, buttery flavour is very kid-friendly!
- No Skewers?: No problem! You can cook the chicken pieces directly on the tawa without using skewers.
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Serving Suggestions:
- Serve this Butter Garlic Chicken hot, right off the pan, as a delicious starter.
- Sprinkle a little extra chaat masala on top before serving.
- It pairs wonderfully with a side of mint-coriander chutney and fresh onion rings.
- You can also use the cooked chicken to make a tasty wrap or roll with a roti or naan.
FAQs (Frequently Asked Questions):
Q1: How long should I marinate the Butter Garlic Chicken?
Ans: For the best results, you should marinate the chicken for at least 5-6 hours. Marinating it overnight will make it even more tender and flavorful.
Q2: Can I make this chicken recipe without cheese?
Ans: You can, but the cheese is what gives this recipe its special “hotel-style” creaminess and rich flavour.
Q3: What kind of chicken is best for this recipe?
Ans: Boneless, soft chicken pieces are perfect for this recipe. Chicken breast or boneless chicken thigh will both work well.
Q4: Can I cook this Butter Garlic Chicken in an oven or an air fryer?
Ans: Yes! You can place the skewers on a baking tray and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, or until cooked through. You can also cook them in an air fryer.
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Easy Butter Garlic Chicken Recipe (Hotel-Style)
Ingredients
- Chicken: 250-300g boneless chicken cut into pieces
For the Marinade:
- Ginger-Garlic-Chilli Paste: 1.5 tbsp (crushed, use more garlic than ginger)
- Spices:
- Chilli Flakes: A small pinch
- Black Pepper Powder: A little less than 1/2 tbsp
- Cumin-Coriander Powder (Jeera-Dhane): 1/2 tbsp
- Garam Masala: 1/2 tbsp
- Chaat Masala: Less than 1/2 tbsp
- Salts:
- Black Salt (Kala Namak): A pinch
- Regular Salt: A small pinch (use less, as butter and black salt are also salty)
- Herbs & Citrus:
- Fresh Coriander: Chopped
- Lemon Juice: 1.5 tbsp (from about half a lemon)
- Dairy:
- Cheese: 1.5 cubes (like Amul), grated
- Butter: 6 tbsp melted and cooled
- For Cooking:
- Extra Butter: As needed for cooking
- Skewers (wooden or steel)
Instructions
- Prep the Chicken: Make sure your chicken is washed and completely drained of water. It's helpful to prick the chicken pieces with a knife so the marinade can soak in deeply.
- Make the Marinade: In a bowl with the chicken, add all the marinade ingredients: ginger-garlic-chilli paste, chilli flakes, black pepper, cumin-coriander powder, garam masala, chaat masala, both salts, and chopped coriander.
- Add Dairy: Add the grated cheese, lemon juice, and the 6 tbsp of cooled melted butter to the chicken.
- Mix and Marinate: Mix everything together very well. Make sure every piece of chicken is coated in the marinade. Cover the bowl and let it marinate in the fridge for at least 5-6 hours. For the best, most flavorful results, you can marinate it overnight.
- Skew-Up: After marinating, give the chicken another good mix. Thread the chicken pieces onto your skewers.
- Cook the Chicken: Heat a tawa (flat pan) or frying pan over medium heat. Add a cube of butter and let it melt.
- Place Skewers: Carefully place the chicken skewers on the hot tawa.
- Cook and Baste: Let the chicken cook on medium heat. After about 2 minutes, add a little more melted butter over the chicken.
- Turn and Repeat: Patiently cook the chicken, turning the skewers every 2 minutes or so to cook all sides. Keep adding a little butter each time you turn them. This keeps the chicken moist and gives it a beautiful golden-brown colour.
- Finish Cooking: Continue this process for about 7-8 minutes, or until the chicken is fully cooked, juicy, and nicely browned on all sides.
- Serve: Your delicious, hotel-style Butter Garlic Chicken is ready! Serve it hot.
