Garlic butter chicken is one of those dishes that wins hearts with its simplicity. Juicy pieces of chicken are seared until golden with a touch of cumin, then coated in a silky sauce made of butter, garlic, and a splash of cream or broth. The result is rich, aromatic, and perfect for mopping up with bread or serving over rice.
While versions of garlic butter sauces can be found across Europe and North America, this dish has become a modern classic in home kitchens worldwide. It’s the kind of recipe you’ll see at family dinners, cozy restaurants, and even weeknight meals when comfort is the priority. The combination of garlic’s punch and butter’s richness has universal appeal.
I first tried garlic butter chicken at a small café, where the sauce was so indulgent that people wiped their plates clean with baguettes. Back home, I realized how easy it is to recreate and adapt for everyday cooking. Whether you keep it simple with butter and garlic or add herbs like thyme and parsley, this is a dish that feels both special and effortless.
Why you’ll love this
- Ready in 20 minutes
- Juicy chicken in a garlicky, buttery sauce
- A hint of spice and freshness from Indian flavors
- Works with rice, bread, or grain bowls
Garlic Butter Chicken
Ingredients
- 700 g boneless chicken thighs or breasts cut into chunks
- 9 g salt
- 2 g black pepper
- 3 g ground cumin
- 1.5 g chili powder adjust to taste
- 15 ml vegetable oil
- 60 g unsalted butter divided
- 18 g garlic cloves minced (about 6 cloves)
- 1 fresh green chili chopped (optional)
- 1 g turmeric
- 120 ml chicken stock or water
- 10 g fresh coriander chopped
- Lemon wedges to serve
Instructions
- Season the chicken: Toss chicken pieces with salt, pepper, cumin, and chili powder.
- Sear: Heat oil and 2 tablespoon butter in a large pan over medium-high heat. Add chicken and cook 5–6 minutes until browned and nearly cooked through. Remove to a plate.
- Make the sauce: In the same pan, add remaining butter. Stir in garlic, green chili, and turmeric. Cook 1–2 minutes until fragrant.
- Deglaze: Pour in chicken stock, scraping up browned bits. Simmer 2 minutes.
- Combine: Return chicken to the pan, toss to coat, and cook another 3–4 minutes until cooked through.
- Finish: Sprinkle with fresh coriander and serve with lemon wedges.
Notes
- Use chicken thighs instead of breast for extra juiciness.
- Replace cream with coconut milk for a dairy-free version.
- Add chili flakes instead of cumin for a spicier twist.
- Sear chicken on medium-high heat for a golden crust without drying it out.
- Add garlic after the chicken browns to avoid burning.
- Deglaze the pan with chicken stock, wine, or water to lift flavorful bits.
- Marinate chicken in garlic and cumin up to 12 hours in advance.
- Cooked garlic butter chicken keeps in the fridge for 2–3 days.
- Reheat gently on the stove; avoid microwaving to keep the sauce smooth.
- Pair with rice, mashed potatoes, or crusty bread to soak up the sauce.
- Add steamed vegetables or a green salad for balance.
- Works as a main dish for dinner parties or simple family meals.
- Herby: Add thyme, rosemary, or basil along with parsley.
- Creamier: Stir in extra cream or a spoonful of yogurt at the end.
- Lighter: Use less butter and add lemon juice for brightness.
- Italian: Serve over pasta or noodles for an Italian-inspired twist.
Nutrition
FAQs
Can I use bone-in chicken?
Yes, just increase cooking time and simmer until the chicken is fully cooked.
Is garlic butter chicken spicy?
Not very. It has warmth from chili powder and fresh chili, but you can easily adjust heat to your taste.
Can I make this dairy-free?
Yes, replace butter with vegan butter or ghee made from plant-based oils.
What can I serve it with?
It’s great with naan, jeera rice, parathas, or even tucked into wraps or grain bowls.
Can I freeze garlic butter chicken?
Yes. Freeze in portions for up to 2 months, thaw overnight, and reheat gently.
Every time I make this, I end up wanting to use that sauce on everything. It’s the same reason I came up with my Butter Chicken Pizza, same idea, just a different way to enjoy those flavors.
If you try this garlic butter chicken, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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