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Easy Butter Garlic Chicken Recipe

Discover the joys of homemade cooking with our Easy Butter Garlic Chicken Recipe, a perfect dish for any occasion! This recipe simplifies gourmet cooking, delivering a mouth-watering meal with minimal effort. Whether you're a seasoned chef or a kitchen newbie, our step-by-step guide ensures you can whip up a delicious butter garlic chicken that's bound to impress. Made with tender chicken slices, infused with the rich flavors of garlic and butter, and finished with a hint of fresh coriander and lime, this dish is not just easy to make but irresistibly tasty. Try this Easy Butter Garlic Chicken Recipe today and bring the flavors of fine dining into your home!

This image showcases a tantalizing dish of butter garlic chicken. The chicken pieces are generously coated in a glossy and flavorful sauce, with hints of golden-brown searing from being perfectly cooked. The sauce appears rich and likely has a garlicky butter base, evidenced by its sheen and flecks of herbs. Fresh, green herbs are sprinkled on top, adding a pop of color and suggesting a fresh, aromatic finish to the dish. This is all presented in a dark bowl that contrasts beautifully with the warm, inviting colors of the meal, making it look even more appetizing.
Easy Butter Garlic Chicken Banglar Rannaghor


  • Chicken breast, 350 g, thinly sliced

  • Salt, ½ tsp

  • Pepper, ¼ tsp

  • Garlic paste, ½ tsp

  • 1 egg white

  • Cornflour or cornstarch, 2 tbsp

  • Oil for shallow frying

  • Unsalted butter, 2 tbsp

  • Chopped garlic, 1½ tbsp

  • 1 green chili, finely chopped

  • Water, 1 cup

  • Optional: chicken powder (chicken stock or bouillon), 1 tsp

  • Coriander, 3-4 tbsp, finely chopped

  • Sugar, ¼ tsp, to taste

  • Cornstarch slurry: 1 tsp cornstarch mixed with 2 tsp water

  • Juice of 1 whole lime

  • Green onions, thinly sliced, for garnish


  1. Prepare Chicken:

  • In a bowl, combine the chicken slices with salt, pepper, garlic paste, and egg white. Mix well.

  • Add cornflour or cornstarch, ensuring there are no lumps. Set aside.

  1. Frying Chicken:

  • Heat enough oil in a pan to shallow fry the chicken pieces in batches.

  • Fry each side for 3 minutes or until golden. Use a lid to cover if the oil splatters.

  • Transfer fried chicken to a plate lined with paper towels to remove excess oil.

  1. Making the Sauce:

  • Discard all but 1 tsp of the frying oil from the pan.

  • Add butter and let it melt. Then, add chopped garlic and sauté for 30 seconds, ensuring it doesn't brown—just until it's soft.

  • Add the chopped green chili and stir.

  • Pour in 1 cup of water and bring to a boil. Add chicken powder if using, salt, pepper, and sugar to taste.

  1. Thicken the Sauce:

  • Add the cornstarch slurry to the boiling sauce, stirring continuously until the sauce thickens.

  1. Combine and Garnish:

  • Add the fried chicken back into the pan, mixing well to coat with the gravy.

  • Turn off the heat.

  • Garnish with freshly squeezed lime juice and sliced green onions.



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