Butter Garlic Chicken | Garlic Butter Chicken

Step 1: Marinate the Chicken

Take 0.5 kg chicken pieces in a bowl. Add salt to taste, 1 tablespoon ginger garlic paste, some turmeric powder, 1 teaspoon pepper powder, and 2 eggs. Add 2-3 tablespoons of cornflour for binding. Mix all the ingredients thoroughly until the chicken pieces are well coated. Marinate the chicken for 15 to 20 minutes.

Step 2: Deep Fry the Chicken

Heat oil in a pan for deep frying. Once the oil is hot, carefully add the marinated chicken pieces one by one. Fry the chicken until it turns light brown and crispy. Remove the fried chicken pieces and set aside.

Step 3: Prepare the Garlic Chili Butter Sauce

In a separate pan or wok, add 30 grams of butter and let it melt completely. Once the butter has melted and is bubbling, add 1/4 cup of chopped garlic and 8-10 chopped green chilies. Fry these ingredients until they turn light brown and aromatic.

Step 4: Combine Chicken with Sauce

Add the previously deep-fried chicken pieces to the pan with the fried garlic and green chilies. Mix well to coat the chicken with the butter-garlic mixture.

Step 5: Add Seasoning and Thickener

Pour in 2 teaspoons of chili vinegar and sprinkle 1 teaspoon of pepper powder over the chicken. Mix everything thoroughly. Then, add the cornflour slurry (1 tablespoon cornflour mixed with water) to the pan. Continue to mix until the sauce thickens and coats the chicken evenly.

Step 6: Serve

Once the chicken is well coated with the sauce and heated through, the Butter Garlic Chicken is ready. Transfer it to a serving plate and enjoy as a starter or with your favorite rice dish.

• Marinate the chicken for at least 15-20 minutes to ensure it absorbs the flavors.

• Fry the chicken until light brown and crispy for best texture.

• Adjust the amount of green chilies according to your spice preference.