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Garlic butter chicken served in a bowl with golden seared chicken pieces coated in rich garlic butter sauce, garnished with herbs
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Garlic Butter Chicken

Garlic Butter Chicken is a quick and flavorful one-pan dish with juicy chicken cooked in a rich garlic butter sauce accented with cumin. Perfect for weeknight dinners or entertaining.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Garlic Butter Chicken
Servings: 4 People
Calories: 146kcal

Ingredients

  • 1½ lbs 700 g boneless chicken thighs or breasts, cut into chunks
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder adjust to taste
  • 1 tablespoon vegetable oil
  • 4 tablespoon unsalted butter divided
  • 6 garlic cloves minced
  • 1 fresh green chili chopped (optional)
  • ½ teaspoon turmeric
  • ½ cup 120 ml chicken stock or water
  • 2 tablespoon fresh coriander chopped
  • Lemon wedges to serve
US Customary - Metric

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

Ingredient swaps:
  • 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.
Technique tips:
  • 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.
Make-ahead and storage:
  • 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.
Serving ideas:
  • 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.
Twist ideas:
  • 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

Calories: 146kcal | Carbohydrates: 2g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 428mg | Potassium: 70mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg