Creamy Butter Garlic Chicken
Creamy Butter Garlic Chicken
Ingredients
For the Chicken Marinade
- 500 g boneless skinless chicken thighs, cut into cubes
- 2 tablespoons cornflour
- 1/3 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
For the Sauce
- 1 teaspoon ghee
- 1 tablespoon light butter
- 8 garlic, cloves, chopped
- 2 tablespoons soy sauce
- 1 teaspoon chilli flakes
- 1 pinch pepper powder
- 120 g high protein paneer, blended with hot water to get a smooth puree
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon spring onion greens or coriander leaves, chopped
- 1 tablespoon lemon juice
Instructions
- 1
In a bowl, combine the cubed boneless skinless chicken thighs, 2 tablespoons of cornflour, 1/3 teaspoon of baking soda, 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat 1 teaspoon of ghee in a pan over medium heat.
⏱️ 1 min
- 3
Add the marinated chicken to the pan and cook for a couple of minutes. Gently flip the chicken and continue cooking until the outside is brown and crispy, but the inside remains tender. This should take approximately 10-15 minutes.
⏱️ 15 min
- 4
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min
- 5
In the same pan, add 1 tablespoon of light butter and 8 cloves of chopped garlic. Sauté until the garlic turns golden brown.
⏱️ 3 min
- 6
Once the garlic is golden brown, add 2 tablespoons of soy sauce, 1 teaspoon of chilli flakes, and a pinch of pepper powder to the pan.
⏱️ 1 min
- 7
Reduce the heat to low. Stir in the 120g of high protein paneer puree (blended with hot water until smooth), 1/2 teaspoon of salt, and 1 tablespoon of honey.
⏱️ 2 min
- 8
Add the chopped spring onion greens or coriander leaves and 1 tablespoon of lemon juice to the sauce. Mix well.
⏱️ 1 min
- 9
Return the cooked chicken to the pan and toss to coat it evenly with the creamy butter garlic sauce. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Butter Garlic Chicken
For the Chicken Marinade
- 500 g boneless skinless chicken thighs, cut into cubes
- 2 tablespoons cornflour
- 1/3 teaspoon baking soda
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon pepper
For the Sauce
- 1 teaspoon ghee
- 1 tablespoon light butter
- 8 garlic, cloves, chopped
- 2 tablespoons soy sauce
- 1 teaspoon chilli flakes
- 1 pinch pepper powder
- 120 g high protein paneer, blended with hot water to get a smooth puree
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon spring onion greens or coriander leaves, chopped
- 1 tablespoon lemon juice
Instructions
- 1
In a bowl, combine the cubed boneless skinless chicken thighs, 2 tablespoons of cornflour, 1/3 teaspoon of baking soda, 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1 teaspoon of pepper. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Heat 1 teaspoon of ghee in a pan over medium heat.
⏱️ 1 min - 3
Add the marinated chicken to the pan and cook for a couple of minutes. Gently flip the chicken and continue cooking until the outside is brown and crispy, but the inside remains tender. This should take approximately 10-15 minutes.
⏱️ 15 min - 4
Remove the cooked chicken from the pan and set it aside.
⏱️ 1 min - 5
In the same pan, add 1 tablespoon of light butter and 8 cloves of chopped garlic. Sauté until the garlic turns golden brown.
⏱️ 3 min - 6
Once the garlic is golden brown, add 2 tablespoons of soy sauce, 1 teaspoon of chilli flakes, and a pinch of pepper powder to the pan.
⏱️ 1 min - 7
Reduce the heat to low. Stir in the 120g of high protein paneer puree (blended with hot water until smooth), 1/2 teaspoon of salt, and 1 tablespoon of honey.
⏱️ 2 min - 8
Add the chopped spring onion greens or coriander leaves and 1 tablespoon of lemon juice to the sauce. Mix well.
⏱️ 1 min - 9
Return the cooked chicken to the pan and toss to coat it evenly with the creamy butter garlic sauce. Serve immediately.
⏱️ 1 min