Filipino-Style Buttered Chicken
Filipino-Style Buttered Chicken
Contents
Buttered chicken is a Filipino adaptation of the Indian classic, featuring tender chicken cooked in a rich, creamy sauce made with butter, cream, and aromatic spices. It’s a comforting dish often served with rice or bread, perfect for family meals or special occasions.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 kg chicken thighs, skinless and boneless
- 1/2 cup plain Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp garam masala
- 1 tsp Kashmiri chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp vegetable oil
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 1 cup tomato paste
- 1 cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: In a large bowl, combine yogurt, lemon juice, ginger, garlic, garam masala, chili powder, turmeric, and salt. Add chicken pieces and coat evenly. Marinate for at least 30 minutes, or overnight for deeper flavor.
- Cook the chicken: Heat oil in a large skillet over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- Prepare the sauce: In the same skillet, melt butter. Add onions and sauté until golden brown. Stir in tomato paste and cook for 2-3 minutes until fragrant.
- Combine chicken and sauce: Return chicken to the skillet. Add heavy cream and kasuri methi. Stir well, ensuring the chicken is coated in the sauce.
- Simmer: Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is fully cooked and tender.
- Garnish and serve: Garnish with fresh cilantro and serve hot with steamed rice or naan.
Tips and Notes
- For a smokier flavor, broil the marinated chicken for 2-3 minutes before adding it to the sauce.
- Substitute tomato paste with fresh tomatoes if preferred, but simmer longer to thicken the sauce.
- Use bone-in chicken thighs for added flavor, but adjust cooking time accordingly.
FAQ
What is the difference between butter chicken and chicken tikka masala?
Butter chicken has a tomato-butter-cream base with no onions, resulting in a silkier, milder sauce. Chicken tikka masala typically includes onions, giving it a more complex flavor.
Can I make butter chicken ahead of time?
Yes, butter chicken reheats well. Store it in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
What can I substitute for kasuri methi?
If kasuri methi is unavailable, skip it or use a pinch of dried oregano for a hint of bitterness.
Related guides
- Arroz Caldo
- The Complete Guide to Filipino Chicken Adobo
- Chicken Afritada: A Complete Guide to the Classic Filipino Tomato Stew
- Filipino Chicken Curry: A Creamy, Mild Coconut-Based Stew
- Chicken Inasal: The Ultimate Filipino Grilled Chicken Guide