Butter Chicken

Butter Chicken

Recipe Courtesy Chef Bryan Woolley


  • 3 whole boneless skinless chicken breasts
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 2 cloves garlic, minced
  • 2 teaspoons paprika
  • 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Butter Chicken Sauce:

  • 3/4 cup butter
  • 3/4 cup whipping cream


  1. With a sharp knife, make regular slits in chicken.
  2. Rub salt into chicken and put in a large bowl to hold all the pieces in a single layer.
  3. Combine chili powder, pepper, ginger, garlic and paprika in a bowl, add yogurt and lemon juice; stir to blend.
  4. Pour over chicken and marinate for 1 hour in the fridge.
  5. Preheat oven to 425F.
  6. Remove chicken from marinade (reserve marinade) and put the chicken on a wire rack over a pan. Bake for 35-45 minutes.
  7. Remove from oven and cut in 1" cubes.
  8. In a sauté pan melt butter.
  9. Add reserved marinade and whipping cream and heat thoroughly to a temperature of a least 165 degrees Fahrenheit.
  10. Do not boil.
  11. Stir in cubed chicken and heat through.
  12. Serve over rice.


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